Flourless Lemon Cake

By Sugar Salt Magic · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 20 cm (8 inch) round springform tin with baking paper.
2. Whisk together the almond meal, baking powder and salt, and set aside.
3. Whisk the egg whites in a medium bowl until they reach soft peaks, and set aside.
4. Beat the butter and sugar until light and creamy, then add the egg yolks and beat well. Add the vanilla extract, lemon zest and lemon juice and beat until combined.
5. Add the dry mixture (almond meal, baking powder and salt) to the butter and egg mixture in 2 parts, stirring gently after each.
6. Stir one third of the egg whites into the batter to loosen it. Gently fold in the remaining two thirds in 2 parts, mixing as little as possible to keep air in the batter.
7. Spread the batter into the prepared tin and level it gently.
8. Bake for about 40-45 minutes, until golden on top and a toothpick comes out with just a few moist crumbs. The cake browns quite dark.
9. Cool for 20 minutes, then remove the springform sides. Move to a wire rack and cool completely.
10. Make the icing: mix the icing sugar (1 1/4 cups) with half of the lemon juice (from the 1 tablespoon). Add more lemon juice gradually (6-8 teaspoons in total) until you reach the desired consistency, then pour over the cake. Finish with extra lemon zest.

Summarized from Sugar Salt Magic's video. Watch it for the details.