Made with almond flour, this cake is a light, moist alternative for anyone avoiding traditional flour and added sugar. The erythritol-sweetened batter is brightened with lemon zest and baked at 170°C / 340°F until golden. It is a filling, low-carb option to serve with afternoon tea.
Preheat the oven to 170°C / 340°F. Line the bottom of a 20 cm round cake pan with parchment paper and lightly grease the sides.
Beat the eggs with the erythritol until foamy and increased in volume. Add the lemon zest and melted butter, then mix.
Sift the almond flour, baking powder, and salt into the egg mixture, adding them gradually. Stir with a spatula until the batter is smooth and free of lumps.
Pour the batter into the prepared pan. Bake in the preheated oven until the top is golden and a toothpick inserted in the center comes out clean. Let it rest for 15 minutes without removing it from the pan.
Do not slice the cake before it cools; almond flour makes it moister than traditional flour, so it may crumble while warm. Allergens: contains milk and dairy products (butter), eggs, and tree nuts (almonds).
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