Ingredients
2 cups (200 g) finely ground blanched almond flour
1 teaspoon baking powder (kosher for Passover)
1/4 teaspoon fine sea salt
4 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1/3 cup (80 ml) freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1/2 cup (120 ml) light olive oil or neutral oil
1 teaspoon pure vanilla extract
Powdered sugar, for dusting (optional)
Toasted sliced almonds, for garnish (optional)
Thin lemon slices, for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
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In a medium bowl, whisk together almond flour, baking powder, and salt until evenly combined.
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In a large bowl, beat eggs and sugar on medium-high speed for 4–5 minutes until pale, thick, and slightly foamy. The mixture should form ribbons when lifted.
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Add lemon zest, lemon juice, oil, and vanilla extract. Mix until smooth and fragrant.
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Gently fold the dry ingredients into the wet ingredients using a spatula. Do not overmix. The batter should be smooth and slightly thick.
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Pour the batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.
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Bake for 40–45 minutes, or until golden brown and the center springs back lightly when touched. A toothpick inserted should come out clean with moist crumbs.
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Cool in the pan for 15 minutes before releasing the springform ring.
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Allow the cake to cool completely on a rack before dusting with powdered sugar and adding garnishes.
Notes
Use finely ground almond flour for the best texture.
Room-temperature eggs are essential for proper aeration.
Do not overbake to prevent dryness.
For extra lemon intensity, rub the lemon zest into the sugar before mixing.
This cake tastes even better the next day as flavors develop.
- Prep Time: Use finely ground almond flour for the best texture. Room-temperature eggs are essential for proper aeration. Do not overbake to prevent dryness. For extra lemon intensity, rub the lemon zest into the sugar before mixing. This cake tastes even better the next day as flavors develop.
- Cook Time: 45 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: Jewish / Passover
- Diet: Gluten Free