Cake moelleux au citron et à la farine d’amande (sans gluten ni produits laitiers)

Ingrédients

• 2 cups blanched almond flour
• 4 eggs
• 1/2 cup unsweetened dairy-free Greek-style yogurt
• 1/2 cup erythritol
• 2 teaspoon baking powder
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon salt
• Juice of 1 lemon
• Zest of 1 lemon
• 1/3 cup powdered erythritol
• 2 tablespoons lemon juice
• Lemon zest or sliced almonds for decoration

Préparation

1. 1

   Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.

2. 2

   Mix Wet Ingredients: In a bowl, beat the eggs with the erythritol for several minutes until pale, fluffy and airy. Add the dairy-free Greek-style yogurt, vanilla extract, lemon zest and lemon juice. Mix until fully combined.

3. 3

   Add Dry Ingredients: Add the almond flour, baking powder and salt. Mix until smooth.

4. 4

   Transfer Batter to Pan: Pour the batter into the loaf pan lined with parchment paper.

5. 5

   Bake Until Golden: Bake in the preheated oven for 40-45 minutes. Tent the loaf pan with aluminum foil (shiny side up) for the last 15 minutes to prevent the top from turning too brown.

6. 6

   Let Cool Before Glazing: Remove from oven and allow bread to cool completely before glazing.

7. 7

   Prepare Lemon Glaze: Mix the powdered erythritol with lemon juice until smooth. If the mixture is too thick, add a little more lemon juice or water to thin it out.

8. 8

   Drizzle Glaze Over Loaf: Drizzle the glaze in thin lines over the bread. Decorate with lemon zest or almonds.