My Familys Favourite Flourless Lemon Almond Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter. Line the bottom with parchment paper (optional).
2. In a large bowl, cream together the softened butter and 1 cup (200g) of the granulated sugar until light and fluffy, approximately 3-5 minutes.
3. Beat in the egg yolks one at a time, mixing well after each addition. Stir in the almond extract, salt, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the almond flour and cornstarch.
5. Gradually add the almond flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ½ cup (100g) of granulated sugar, beating until stiff, glossy peaks form.
7. Gently fold about one-third of the whipped egg whites into the almond flour mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being gentle to maintain the volume.
8. Pour the batter into the prepared springform pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent the cake with foil during the last 15 minutes of baking.
9. Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and drizzly (optional glaze).
11. Drizzle the glaze over the cooled cake (optional). Slice and serve the Flourless Lemon Almond Cake.