An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Lemon Caprese Cake
NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 23%
CARBS 38G31% OF CAL
3G FIBER9G OTHER27G TOTAL SUGAR
FAT 35G63% OF CAL
14G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, moist almond flour cake infused with fresh lemon and topped with white chocolate. Naturally gluten-free and elegant.
dessertitalianbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large eggs (room temperature separated)
- ¾ cup granulated sugar
- 3 tablespoons lemon zest
- 6-8 tablespoons lemon juice
- ⅔ cup butter (melted) or oil
- 2 cups almond flour
- ½ cup corn starch
- 1¾ teaspoons baking powder
- 3½ ounces white chocolate (grated)
- 1 pinch salt (if using unsalted or oil use ¼ teaspoon of salt)
At a glance
PER SERVING · TIME 65M
CAL 25%·PRO 23%
CARBS 38G31% OF CAL
3G FIBER9G OTHER27G TOTAL SUGAR
FAT 35G63% OF CAL
14G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 184mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 106mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.