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- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
- Stir in the lemon zest, lemon juice, and almond flour. The mixture will be thick.
4. Fold in the Egg Whites
- Gently fold the egg whites into the lemon-almond mixture, one-third at a time, using a spatula. Take care not to deflate the batter.
5. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Dust with powdered sugar before serving.
🌟 Tips for Success
- Use fresh, organic lemons if possible—the zest is key to the cake’s flavor.
- If the top starts to brown too quickly, cover it loosely with foil during the last 10 minutes.
- For a nut-free version, you could try sunflower seed flour—but almond is traditional and best.
- Serve with a dollop of mascarpone or Greek yogurt for extra indulgence.
🇮🇹 A Slice of Italy in Every Bite
This cake is inspired by traditional Italian recipes from the southern regions, where citrus fruits are abundant and baking often relies on natural ingredients. It’s proof that you don’t need flour or leavening agents to make something truly spectacular.
Whether you’re gluten-free, avoiding baking powder, or simply craving a light and zesty dessert, this Italian Lemon Cake is the perfect treat to add to your baking repertoire.
Would you like this in a printable format or paired with a citrus glaze recipe for added flair?
