easiest almond cake with just four main ingredients. This cake has a soft, moist

crumb and its lightly sweet with a pop of lemon flavor. You won't believe it's

gluten free. Pre-heat your oven to 350˚F and start by

separating four large room temperature eggs in a large mixing bowl. Combine four

egg yolks and half a cup of sugar. Beat those together with an electric hand

mixer on high speed for about three minutes or until it's thick creamy and

lightened in color. Now add one and a half cups of almond flour and one

tablespoon of fresh lemon zest. The lemon zest adds amazing fresh flavor so don't

skip it. Use a spatula to fold everything together just until well incorporated. In

a second large mixing bowl add four large egg whites, make sure to wash and

thoroughly dry your egg beater attachments. Using that same hand mixer,

beat the egg whites on high speed for about two minutes or until stiff peaks

form. Add the fluffy egg whites, a heaping spoonful at a time to the almond mixture,

folding between each addition just until incorporated. Adding the whites a little

bit at a time helps to soften the batter without losing the volume of the egg

whites. Fold just until the whites are well incorporated, you don't want to over

mix this batter. Grease a 9" cake pan or a springform mold. I'm using a

little bit of butter on the sides and bottom and line the bottom with a ring

of parchment paper. Transfer the batter into the pan and lightly smooth out the

top then sprinkle with 1/4 cup of sliced almonds. Now bake at 350˚F

for 30 minutes or until it's golden brown and the top feels firm. Oh,

the smell of baked almonds is so nice! Okay and we're gonna finish this up, so

you want to let it cool in the pan for about 10 minutes

then and it has been cooling a little bit so we're gonna loosen it up from the

pan, just using a thin spatula to go around the sides. There we go and this is

a fairly sturdy cake so I'm just gonna transfer it by hand.

Take off the parchment paper from the back, let that come completely to room

temperature. All right and now we're gonna dust it with powdered sugar and we

probably don't need this rack anymore, let's take it off. It'll be a little bit

easier to slice. Okay and this cake doesn't need a frosting, you can use one

if you want to but all it really needs is just a generous amount of powdered

sugar cuz the cake itself is very lightly sweet. All right, whoops, too much!

Nonsense, all right and then I love to garnish this with fresh lemon because it

lets everybody know that there's a lemon in this cake. Okay, so I've got five

beautiful slices of lemon and just arrange them on one corner. All right,

that's it, super easy and it looks beautiful and now the taste test, the

moment I've been waiting for. All right, and big piece... take a look at that. Get in

close. It has the perfect crumb, okay, time for the taste test.

Oh, this is good, it's a moist, fragrant, with that lemon zest and the crunchy nut

topping is such a treat. This cake is so easy and perfect for unexpected company

because we all have those people who like to just drop by. Not that that's a

bad thing and I think the most surprising thing of all here is this is

gluten free and grain free and no one can tell. If you enjoyed this video, give

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