Lemon Buttermilk Cake (Almond Flour)

Try a new take on a classic lemon cake, with this flourless lemon buttermilk cake that still packs a zesty punch.

4 eggs, separated
½ cup ½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
2 Tbsp. lemon rind, finely grated
½ cup buttermilk (125 mL)
2 cups almond flour (200 g)
1 tsp. baking powder
1 pinch sea salt

Glacé Icing:
1 cup Monk Fruit Sweetener with Erythritol (Powdered), sifted (150 g)
2½ Tbsp. lemon juice, freshly squeezed
1 Tbsp. lemon zest, freshly grated

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8" (20 cm) springform pan and line the base and side with parchment paper.

Combine the egg yolks, sweetener and lemon rind in a large mixing bowl. Use a whisk to whisk together until pale and creamy. Gradually beat in the buttermilk until combined. Stir in the almond meal, baking powder and salt.

Use electric beaters to beat the egg whites until soft peaks form. Add to the buttermilk mixture and fold until just combined. Transfer to the prepared pan and smooth the surface.

Bake for 40 minutes or until cake springs back when lightly touched in the centre.

Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

Make the Glacé Icing:
Place the confectioners' sugar and lemon juice in a small bowl and stir until smooth. Drizzle over the cake. Sprinkle with extra lemon zest. Set aside for 1 hour or until set.