Indulge in a delightful treat with our Flourless Lemon Coffee Cake recipe, a masterpiece of simplicity and flavor perfect for those craving a sweet indulgence without the need for flour. This recipe celebrates the beauty of quality ingredients, combining them in a lovely and delicious recipe for breakfast or brunch.

Six large eggs provide richness and base to the cake while introducing a moist and fluffy inside. Combined with sugar, they create a delicate sweetness that perfectly balances the tartness of the lemons.

Add lemon zest to infuse the cake with a vibrant, citrusy aroma and refreshing flavor. Almonds add a nutty depth and richness to the cake while providing a moist and tender crumb without the need for flour.

A pinch of salt enhances the flavors, bringing out the fruit's natural sweetness. Strawberries and peaches add a juicy sweetness, elevating the cake to new heights. To finish, a drizzle of honey adds a natural sweetness, tying all the flavors together.

This Flourless Lemon Coffee Cake recipe is a delightful start to your day. Enjoy the cake with a cup of coffee or tea. Whether as a decadent treat for a special occasion or a sweet pick-me-up on a lazy afternoon, its irresistible flavors and effortless elegance will satisfy any sweet tooth.

Prep Time:  15  minutes   |    Cook Time:  1 hour (plus 30 minutes to cool)   |    Total Time:  1 hour, 15 minutes (plus 30 minutes to cool)   |    Servings:  10

Ingredients:

• 6  Goldhen  Large Eggs
• 1¼ cups  Baker’s Corner  Granulated Sugar
• ½ teaspoon  Baker's Corner  Baking Powder
• 2 lemons, zested and segmented
• 4 6-ounce packages  Southern Grove  Slivered Almonds, ground
• pinch of  Stonemill  Iodized Salt
• 1 cup strawberries, sliced
• 1 cup peaches, sliced
• Simply Nature  Organic Wildflower Honey, to taste

Directions:                                  

1. Preheat oven to 375°.
2. In a medium bowl, cream together eggs and sugar until thick and pale, about 5 minutes.
3. Slowly beat in baking powder, lemon zest, lemon segments, ground almonds and salt.
4. Pour into a springform pan, and bake in a water bath for 1 hour, or until a toothpick comes out clean. Remove from water bath and cool for 30 minutes. Remove from pan and cut into slices, top with strawberries and peaches. Drizzle with honey.

TIP: Use a blender to grind almonds; they should be very smooth and powdery.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen