Lemon Caprese Cake

5 from 1 vote

Lemon Caprese cake made with almond flour and fresh lemon—light, moist, and naturally gluten-free, perfect for an elegant Italian dessert.

Prep Time30

Cook Time35

Total Time1 5

Course: Brunch, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 503kcal

Author: Rosemary Molloy

Ingredients

4 large eggs (room temperature separated)
¾ cup granulated sugar
3 tablespoons lemon zest
6-8 tablespoons lemon juice
⅔ cup butter (melted) or oil
2 cups almond flour
½ cup corn starch
1¾ teaspoons baking powder
3½ ounces white chocolate (grated)
1 pinch salt (if using unsalted or oil use ¼ teaspoon of salt)

US Customary - Metric

Instructions

Pre-heat the oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.
In a large bowl beat the egg whites until stiff.
In a medium bowl sift in the corn starch and baking powder, add the almond flour and grated white chocolate whisk the ingredients together.
In a large bowl beat the egg yolks and sugar for 5 minutes until light and frothy. Add the zest, juice and melted butter, combine with a wooden spoon or spatula, add the almond flour mixture, combine with a spoon or spatula. Gently fold in the egg whites.
Transfer the batter to the prepared cake pan. Bake for approximately 35-45 minutes or until baked through, test with a tooth pick. Let cool in the pan approximately 15-20 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!

Notes

How to store the Lemon Caprese cake?

Keep the cake covered at room temperature for a couple of days, or refrigerate it for up to 4–5 days. Just make sure it’s well wrapped so it stays moist. To freeze the cake, Wrap the slices tightly in plastic wrap and place them in a freezer bag. Freeze for 1-2 months, then thaw overnight in the fridge before serving.

Nutrition