Flourless lemon buttermilk cake

Discover a delightful Flourless Lemon Buttermilk Cake that's light, moist, and full of zesty flavor. Made with simple ingredients like eggs, sugar, buttermilk, almonds, and fresh lemon juice, this gluten-free dessert is perfect for any occasion. Enjoy the perfect balance of sweet and tangy in every bite!

  • 07 Apr 2025
  • Cook time 40 min
  • Prep time 75 min
  • 8 Servings
  • 8 Ingredients

Flourless lemon buttermilk cake

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.

Ingredients:

4 eggs
200g
1/2 cup sugar
100g
1/2 cup buttermilk
120g
1 cup almonds
120g
1 tsp baking powder
5g
1 dash salt
1g
1 cup powdered sugar
160g
2 tbsp lemon juice
30g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
2. Prepare the Baking Pan:
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.
3. Separate the Eggs:
Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in another.
4. Whip the Egg Whites:
Using an electric mixer or a whisk, beat the egg whites with a dash of salt until stiff peaks form. Set aside.
5. Combine Yolks and Sugar:
In the bowl with the egg yolks, add 1/2 cup of sugar and whisk or beat until the mixture is pale and creamy.
6. Add Wet and Dry Ingredients:
Slowly add the buttermilk to the yolk mixture, stirring until well combined. Fold in the ground almonds and baking powder until thoroughly mixed.
7. Incorporate the Egg Whites:
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.
8. Pour and Bake:
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.
9. Prepare the Lemon Glaze:
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.
10. Cool and Glaze:
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.
11. Serve:
Slice and enjoy your delicious, flourless lemon buttermilk cake!

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.

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!

Nutrition Facts
Serving Size90 grams
Energy
Calories 250kcal13%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 36g10%
Fiber 1.89g5%
Sugar 33g33%
Fat
Fat 10g12%
Saturated 1.37g5%
Cholesterol 100mg-
Vitamins
Vitamin A 44ug5%
Choline 90mg17%
Vitamin B1 0.05mg4%
Vitamin B2 0.28mg22%
Vitamin B3 0.55mg3%
Vitamin B6 0.04mg2%
Vitamin B9 24ug6%
Vitamin B12 0.26ug11%
Vitamin C 1.45mg2%
Vitamin E 4.11mg27%
Vitamin K 0.08ug0%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.16mg18%
Iron, Fe 1.06mg10%
Magnesium, Mg 44mg10%
Phosphorus, P 130mg11%
Potassium, K 150mg4%
Selenium, Se 9ug16%
Sodium, Na 150mg10%
Zinc, Zn 0.78mg7%
Water
Water 24g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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