I printed this gluten-free/lactose-free goodness from The Kitchn almost exactly a year ago…and I’m super glad I kept it!. Simple to make, it’s also not too sweet and goes wonderfully with fresh berries – enjoy!
4 eggs, separated – the whites will go into the bowl of your electric mixer
2 T. lemon zest (usually 2 lemons are required) AND 1/2 c. sugar
1 1/2 c. almond flour AND 1 t. baking powder AND 1/2 t. kosher salt
icing sugar and fresh berries for serving
Preheat the oven to 350, grease a 9-inch round pan, line it with parchment and lightly grease the parchment – if you have a proper-sized springform pan, it’s also a great option.
Separate the eggs so that the whites go into the bowl of electric mixer fitted with the whisk attachment and the yolks go into a separate bowl with the lemon zest and sugar.
Stir the yolk mix with a sturdy spatula until well combined, then add in the almond flour, baking powder and salt and stir until the mix is just combined. Beat the egg whites on medium-high speed for a couple of minutes until stiff peaks form and then stir one third of the whites into the batter.
Fold the remaining whites gently into the new batter until it’s all evenly moistened and no streaks of egg white remain. The batter will not be completely smooth. Scrape the batter into your prepared pan and level out the top before baking for about 25 minutes. A toothpick should come out of the center clean, and the edges should be pulling away from the sides a titch.
Allow the cake to sit in it’s pan on a rack for about 15 minutes before loosening the edges (if needed) and carefully turning it out onto a platter. Peel away the parchment and serve warm or at room temperature with a sprinkling of icing sugar and berries.