This Flour-Less Lemon Cake Is All-Parts Delicious, No-Parts Hard-To-Make

Making a cake is easier than you think. Without all the fancy decoration, a cake is really just a mix-and-bake situation—and this flour-less lemon cake is no exception. (Okay fine, there’s a bit of blitzing involved, but you just throw it all into a food processor, anyway.) But behind its simplicity is a bright, rich cake with a dense center.

“I thought it was crinkles.”

This recipe takes inspiration from our torta caprese. The difference is that this one has a bit more frill. You can use whatever fruit you want for the base; it doesn’t have to be berries, though we do recommend it. Finish the cake with some powdered sugar, or you can even drop a few more fruits on top.

Flour-less Lemon Cake



Serving Size

8 people

Active Time

2 hrs

Total Time

1 hr

  1. Preheat oven to 350F then oil and line a 9-inch round cake tin with parchment paper.
  2. Add the almond flour, sugar, and white chocolate to a food processor.
  3. Pulse until the chocolate is well chopped, and the mixture resembles sand.
  4. Add in the butter and continue to pulse until combined. Mixture should be dry and loose.
  5. Transfer mixture to a large bowl then add in the lemon zest, lemon juice, and 6 eggs, whisking until well combined.
  6. Add the blueberries or fruit of your choice to the prepared cake pan in one even layer.
  7. Pour batter over fruits then place the cake in preheated oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean (depending on your oven and cake tin, this can take an extra 15 minutes or so, just check at every 5 minutes after 1 hour).
  8. Remove cake from oven then let cool completely and carefully release from cake tin.
  9. Serve.​​

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