Bright and citrusy, this flourless Lemon Caprese Cake has a soft almond crumb and a burst of fresh lemon flavor in every bite. A refreshing twist on the famous Italian Torta Caprese, it’s perfect for spring and summer.
The classic Italian Caprese cake is a rich, flourless chocolate and almond cake from the island of Capri. A lighter variation, often called torta Caprese bianca or torta Caprese bianca al limone, swaps the dark chocolate for lemon for a citrus-forward take on the original.
Some versions use melted white chocolate, but in this lemon Caprese cake the white chocolate is finely grated and folded into the batter. It blends with the almond flour, eggs, butter, and fresh lemon to create a moist cake with a tender crumb and bright citrus flavor.
If you’re a lemon lover like I am, you’ll also enjoy my Italian lemon cake, this creamy fresh cream lemon cake, or a slice of lemon ricotta cake.
Why You’ll Love This Lemon Torta Caprese
- Flourless and gluten-free: Made with almond flour instead of wheat flour, this cake is naturally flourless yet still soft and delicate thanks to the eggs and butter.
- Less rich than the original: Lighter than the classic chocolate Caprese, its vibrant lemon flavor makes it perfect at served at room temperature in the spring or chilled in the summer.
Ingredient Notes
- Almond flour: The star of the cake, giving it a soft, moist crumb and a hint of nutty flavor.
- White chocolate: Be sure to use a good quality white chocolate bar, which you can chop yourself.
- Eggs: Separated and beaten for structure. The yolks add richness, while the whipped whites keep the cake airy and light.
- Sugar: Just enough to balance the tartness of the lemons without making the cake overly sweet.
- Lemon zest and juice Provide the bright, citrusy flavor that makes this version so refreshing. Freshly grated zest is especially important for maximum flavor.
- Butter (or oil): Adds moisture and tenderness. Butter gives a richer taste, while oil keeps it a little lighter.
- Cornstarch: Helps bind the batter and gives the cake stability without flour, while also keeping the crumb delicate.
- Baking powder: Gives a bit of lift and ensures the cake doesn’t turn out too dense.
How to Make Lemon Caprese Cake
To start, whip the egg whites until they hold stiff peaks, then set them aside for later. This step helps give the cake its soft, light texture.
In a medium bowl sift in the corn starch and baking powder, add the almond flour and grated white chocolate whisk the ingredients together.
Next, beat the yolks with the sugar until they’re pale and fluffy. Stir in the lemon zest, juice, and melted butter, then mix in the almond flour mixture.
Using a spatula, gently fold in the whipped whites so the batter stays nice and airy, then spread it into your prepared cake pan.
Bake until golden and set.
Let the lemon Caprese cake cool for a bit before removing it from the pan then cool completely before serving.
Recipe tips
- Line the pan with parchment paper for easy removal.
- Use finely ground blanched almond flour for a smooth crumb. A coarser almond meal will give the cake a grainier texture.
- A true Caprese cake should stay moist and delicate in the middle, not be dry or dense. Avoid overbaking and use a toothpick test, it should come out with slightly moist crumbs, not completely clean.
- While delicious at room temperature fresh from the oven, the flavor and texture are even better the next day once the flavors have settled.
- Garnish the lemon Caprese cake with a light dusting of powdered sugar just before slicing and serving.
Variations
- Without white chocolate: While many modern recipes include melted white chocolate, some traditional versions leave it out for a lighter texture and a stronger lemon flavor
- Candied lemon peel: Stir a handful of finely chopped candied lemon peel into the batter for extra citrus flavor and texture.
- Serving options: This cake while great on it’s own with just a dusting of icing sugar, can be dressed up with a spoonful of whipped cream, a sprinkle of lemon zest, or a few fresh berries. For a special touch, drizzle a little limoncello over the slices before serving.
This lemon Caprese cake is light, fragrant, and perfectly balanced, making it a wonderful dessert for any occasion. Whether served simply with a dusting of powdered sugar or alongside fresh berries, it’s a slice of Italian sunshine that’s sure to be enjoyed until the very last crumb.
- 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)
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Pre-heat the oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.
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In a large bowl beat the egg whites until stiff.
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In a medium bowl sift in the corn starch and baking powder, add the almond flour and grated white chocolate whisk the ingredients together.
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In a large bowl beat the egg yolks and sugar for 5 minutes until light and frothy. Add the zest, juice and melted butter, combine with a wooden spoon or spatula, add the almond flour mixture, combine with a spoon or spatula. Gently fold in the egg whites.
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Transfer the batter to the prepared cake pan. Bake for approximately 35-45 minutes or until baked through, test with a tooth pick. Let cool in the pan approximately 15-20 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
How to store the Lemon Caprese cake?
Keep the cake covered at room temperature for a couple of days, or refrigerate it for up to 4–5 days. Just make sure it’s well wrapped so it stays moist. To freeze the cake, Wrap the slices tightly in plastic wrap and place them in a freezer bag. Freeze for 1-2 months, then thaw overnight in the fridge before serving.
Calories: 503kcal | Carbohydrates: 41g | Protein: 10g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 175mg | Potassium: 179mg | Fiber: 3g | Sugar: 27g | Vitamin A: 613IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 2mg | Phosphorus: 138mg
recipe FAQs
Definitely. This is one of those cakes that tastes even better the next day once the flavors have had time to further develop.
Not necessarily. Some versions do, but this one keeps it simple and lets the bright lemon flavor shine on its own.
Keep the cake covered at room temperature for a couple of days, or refrigerate it for up to 4–5 days. Just make sure it’s well wrapped so it stays moist.
Yes! Wrap slices tightly in plastic wrap and place them in a freezer bag. Freeze for 1-2 months, then thaw overnight in the fridge before serving.
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