Flourless lemon buttermilk cake
Flourless Lemon Buttermilk Cake is a gluten-free dessert featuring the bright flavor of lemon and the moist texture of buttermilk. This easy-to-make cake combines whipped egg whites for lightness with ground almonds for a nutty richness.
Cook time 40 min
Prep time 75 min
Ingredients:
4 eggs1/2 cup sugar
1/2 cup buttermilk
1 cup almonds
1 tsp baking powder
1 dash salt
1 cup powdered sugar
2 tbsp lemon juice
Flourless Lemon Buttermilk Cake is a delightful and refreshing dessert that's perfect for those who prefer a gluten-free option. This light and airy cake combines the zesty flavor of lemon with the rich and creamy texture of buttermilk, creating a tantalizing treat that will impress your friends and family. With simple ingredients and straightforward steps, you can create this delicious cake in no time.
Instructions:
Preheat your oven to 350°F (175°C).
Line the bottom of a 9-inch round baking pan with parchment paper. Lightly grease the sides of the pan with butter or a non-stick spray.
Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in another.
Using an electric mixer or a whisk, beat the egg whites with a dash of salt until stiff peaks form. Set aside.
In the bowl with the egg yolks, add 1/2 cup of sugar and whisk or beat until the mixture is pale and creamy.
Slowly add the buttermilk to the yolk mixture, stirring until well combined. Fold in the ground almonds and baking powder until thoroughly mixed.
Gradually fold the stiff egg whites into the batter one third at a time, taking care to maintain the aeration. Gently fold until the mixture is homogeneous without deflating the egg whites.
Pour the batter into the prepared baking pan. Smooth the top with a spatula if needed. Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth and well combined.
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cake once it has cooled.
Slice and enjoy your delicious, flourless lemon buttermilk cake!
Flourless Lemon Buttermilk Cake is a versatile and delicious dessert that will satisfy any sweet tooth. Its gluten-free nature makes it a great option for those with dietary restrictions, while its light and tangy flavor makes it perfect for any occasion. By following these tips and steps, you'll be able to create a cake that's sure to impress!
Flourless lemon buttermilk cake FAQ:
Use a 9-inch round baking pan for this recipe. Make sure to line the bottom with parchment paper and grease the sides to prevent sticking.
The cake is done when a skewer inserted into the center comes out clean. This usually takes about 30-35 minutes at 350°F (175°C).
Yes, you can substitute ground almonds with other nut flours, such as hazelnut or walnut flour, or use an equal amount of gluten-free all-purpose flour for a nut-free option, though the texture may vary.
Store the cooled cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week.
If your cake doesn’t rise, ensure that your egg whites are beaten to stiff peaks, as they provide the necessary aeration. Also, check that your baking powder is fresh and active.
Cooking Tips:
- Ensure your eggs are at room temperature before starting the recipe to achieve better volume and texture.
- Use freshly squeezed lemon juice for the best flavor.
- When grinding the almonds, make sure not to over-process them into almond butter. Aim for a fine meal consistency.
- To prevent the cake from sticking, line your baking tin with parchment paper or grease it well with oil or butter.
- Allow the cake to cool completely before removing it from the pan to avoid it breaking apart.
Nutrition Facts
8 ServingsCalories 250kcal
Protein 6g
Carbohydrates 36g
Fiber 1.89g
Sugar 33g
Fat 10g
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