FLOURLESS LEMON CAKE

This Flourless Lemon Cake recipe is perfect for an afternoon tea or dessert. Fresh and zesty, this easy lemon cake is naturally gluten free and is quick to make.
Ingredients For the cake:
  • 1 cup (200g / 7oz) white granulated sugar
  • 200 g unsalted butter, softened
  • 4 large eggs, separated
  • 1 teaspoon vanilla
  • 2 tablespoons lemon zest, not packed - (notes)
  • 1 tablespoon lemon juice - (notes)
  • 2 ½ cups (250g / 8.8) almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
For the icing:
  • 1 ¼ cups (163g / 5.7oz) icing (powdered / confectioners) sugar
  • 2 tablespoons lemon juice - (notes)
  • Lemon zest
Instructions
  1. Preheat oven to 180C / 350F / 160C fan forced. Grease  and line a 20cm (8 inch) round springform tin with baking paper.
  2. Beat the butter and sugar together until light and creamy, then add the yolks, one at time until fully combined and the mixture looks fluffy. Add the vanilla, zest and juice and beat until incorporated.
  3. Mix the almond meal, baking powder and salt together then add to the butter and egg mixture in 3 parts, mixing gently between each addition.
  4. For full instructions : www.sugarsaltmagic.com

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