Lemon Almond Cake
This cake is heavenly for lemon lovers. Personally, I love anything lemony and when I came across this Italian Lemon Almond Cake, I knew I had to do it. However, I had to make some adjustments to get that super moist texture. I also added a generous amount of lemon zest and juice to give this cake a vibrant flavor. This cake is bursting with refreshing, lemony flavor and nuttiness with a tender and super moist texture. You have got to try it.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add the sweetener and egg yolks. Use a handheld mixer and whisk until light and fluffy. Then add the lemon zest, juice, oil, extract and whisk until combined. Finally, add the flour, baking powder, salt and whisk until well combined. The batter is smooth and creamy. Set aside.
4. In another clean and dry bowl, add the fresh egg whites and use a set of clean and dry beaters to whisk until stiff peaks over medium to high speed.
5. Add the meringue in three batches into the batter and fold gently, do not mix. Folding is like scooping the batter up from the bottom.
6. Transfer the batter into an 8-inch round baking pan with a removable bottom.
7. Top with the sliced almonds.
8. Bake in the middle rack for 40 minutes. When testing with a wooden skewer, it should look clean or with a few crumbs is fine.
9. Cool the cake on a wire rack then dust with powdered sweetener.
10. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 4.7 g
Dietary Fiber = 2.4 g
Net Carb = 2.3 g
Calories = 261
Total Fat = 23.4 g
Protein = 8.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
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