Almond Flour Lemon Cake

Bright, zesty, and perfectly moist, this almond flour lemon cake is a treat that feels both indulgent and wholesome. The delicate texture comes from the almond flour, which gives the cake a soft, almost buttery crumb, while the fresh lemon juice and zest infuse it with a vibrant citrus flavor that wakes up your taste buds. It’s a dessert that balances lightness with richness, making it perfect for any occasion, from afternoon tea to weekend brunch.

Baking with almond flour opens up a world of possibilities for those who want to enjoy dessert without relying on traditional wheat flour. Almond flour naturally adds a tender, nutty flavor to baked goods, and it’s also a great option for anyone trying to reduce gluten in their diet. This lemon almond flour cake takes full advantage of these benefits, delivering a sweet treat that’s both satisfying and slightly healthier than a classic cake.

What makes this cake stand out is the bright, tangy lemon flavor that shines through every bite. The zest adds aromatic notes while the juice gives it a refreshing tang, creating a balance that’s not too sweet but still decadently delicious. It’s the kind of cake that makes your kitchen smell amazing as it bakes, filling the air with hints of citrus and warm almond undertones.

Whether you’re an experienced baker or just starting with alternative flours, this healthy lemon cake is approachable and rewarding. It’s simple enough to whip up on a weeknight but elegant enough to serve at a special gathering. Plus, it pairs beautifully with fresh berries, a light glaze, or even a dollop of whipped cream for a dessert that’s as charming as it is flavorful.

Why You’ll Love It

• Moist and Tender Texture – Thanks to the almond flour, this cake stays soft and wonderfully moist, never dry or crumbly. Each bite melts in your mouth with a delicate, nutty richness.
• Bright Lemon Flavor – The combination of fresh lemon juice and zest gives the cake a lively, refreshing flavor that isn’t overly sweet, making it perfect for those who love a zesty dessert.
• Naturally Gluten-Free – Using almond flour makes this cake a great option for anyone avoiding gluten, without sacrificing taste or texture.
• Quick and Simple to Make – With just a handful of ingredients, this lemon almond flour cake comes together quickly, making it perfect for last-minute gatherings or an easy weeknight treat.
• Versatile Serving Options – Enjoy it plain with a cup of tea, topped with fresh berries, or drizzled with a light lemon glaze—it’s a cake that adapts beautifully to any occasion.

Ingredient List

For the Cake:

• 2 ½ cups almond flour
• ½ cup coconut sugar (or your favorite natural sweetener)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened almond milk
• ⅓ cup melted coconut oil (or butter)
• 2 tbsp fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

For the Glaze (optional):

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice

Ingredient Notes

• I always use fresh lemons for zest and juice—it makes the lemon flavor pop so much more than bottled juice.
• Don’t skip the almond flour! It’s the secret to that tender, slightly nutty texture everyone will love.
• Coconut sugar gives a subtle caramel note that pairs beautifully with lemon, but you can swap it for regular sugar if needed.
• Melted coconut oil keeps the cake moist and adds a hint of richness without being heavy.
• If you’re adding the glaze, make sure to whisk in the lemon juice slowly—it’s easy to get the consistency just right.

Kitchen Equipment Needed

• Mixing Bowls – For combining your wet and dry ingredients; I love using glass bowls so I can see everything clearly.
• Whisk – Helps blend the eggs, sugar, and lemon juice smoothly.
• Spatula – Perfect for folding in almond flour without deflating the batter.
• Measuring Cups & Spoons – Essential for accurate measurements; I keep a set of stainless steel ones—they last forever!
• 9-inch Round Cake Pan – Ideal for this cake; I always line mine with parchment for easy removal.
• Zester or Microplane – Brings out that fresh, aromatic lemon zest.
• Cooling Rack – Helps the cake cool evenly without getting soggy on the bottom.

Instructions

1. Preheat and Prepare Your Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan with a little coconut oil or butter.
• Line the bottom with parchment paper for easy removal.

Pro Tip: Make sure the parchment sits flat; it prevents the cake from sticking and keeps the edges nice and smooth.

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2. Mix the Dry Ingredients

• In a medium bowl, combine almond flour, coconut sugar, baking powder, baking soda, and salt.
• Whisk together until evenly mixed.

Pro Tip: Whisking thoroughly ensures the leavening agents are evenly distributed, helping the cake rise evenly.

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3. Combine the Wet Ingredients

• In a separate bowl, beat the eggs lightly.
• Add almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
• Whisk until smooth and well combined.

Pro Tip: Warm the almond milk slightly if it’s cold—it helps the coconut oil mix in without clumping.

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4. Incorporate Wet and Dry Ingredients

• Slowly pour the wet ingredients into the dry ingredients.
• Use a spatula to gently fold until just combined. Avoid overmixing, or the cake may become dense.

Pro Tip: Fold carefully so the almond flour keeps its light texture; lumps will naturally smooth out in the batter.

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5. Pour and Bake

• Pour the batter into your prepared cake pan and smooth the top with a spatula.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Check at 30 minutes—oven times vary, and you don’t want to overbake. The cake should spring back lightly when touched.

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6. Cool and Glaze (Optional)

• Let the cake cool in the pan for 10–15 minutes.
• Transfer to a cooling rack to cool completely.
• If using the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Pro Tip: Make sure the cake is fully cool before glazing, or the glaze will melt and run off.

Tips and Tricks for Success

• Always use fresh lemons for the brightest flavor—bottled juice just can’t compete.
• Measure almond flour carefully; too much can make the cake dense. Spoon it into your cup and level it off.
• Don’t overmix the batter once the wet and dry ingredients are combined. Gentle folding keeps the cake light and fluffy.
• Let the cake cool completely before slicing or glazing to avoid breaking or melting the topping.
• If you like extra moisture, brush a little lemon syrup (lemon juice + sugar) on the cake while it’s still slightly warm.

Ingredient Substitutions and Variations

• Almond Flour – Can be swapped for hazelnut flour or a 1:1 gluten-free flour blend, though texture may vary slightly.
• Coconut Sugar – Brown sugar or regular granulated sugar works if you don’t have coconut sugar.
• Coconut Oil – Butter or avocado oil can be used for a slightly different richness.
• Lemon Juice/Zest – Lime juice and zest make a fun twist for a citrus variation.
• Optional Glaze – Top with a light cream cheese frosting or a dusting of powdered sugar instead.
• Add-ins – Fold in fresh blueberries, poppy seeds, or slivered almonds for extra texture and flavor.

Serving Suggestions

• I love serving this almond flour lemon cake with a dollop of whipped cream and fresh raspberries—it adds a light, fruity contrast to the tangy cake.
• Pair a slice with a hot cup of Earl Grey tea in the afternoon for a simple, cozy treat.
• Drizzle a bit of honey over a warm slice and enjoy it for breakfast with a latte—it feels indulgent without being too heavy.
• Top with a sprinkle of toasted almond slivers for a crunchy texture that complements the soft, moist cake.
• Serve chilled with a scoop of vanilla ice cream for a refreshing summer dessert.

Storage and Reheating Instructions

• Store in an airtight container at room temperature for up to 3 days.
• Keep in the refrigerator for up to 1 week; bring to room temperature before serving for best flavor.
• Freeze slices individually in plastic wrap and place in a freezer-safe bag for up to 2 months.
• To reheat, warm slices in the oven at 300°F (150°C) for 5–10 minutes, or microwave for 20–30 seconds until just warm.
• If glazed, add extra drizzle of glaze after reheating to refresh the topping.

Frequently Asked Questions

Can I make this cake dairy-free?

Yes! This recipe is naturally dairy-free if you use coconut oil instead of butter and unsweetened almond milk. It still stays moist and delicious.

Can I use regular flour instead of almond flour?

You can, but the texture will be different. Almond flour gives the cake its tender, slightly nutty crumb, so using regular flour may make it denser.

How do I prevent the cake from sticking to the pan?

Grease the pan well and line the bottom with parchment paper. This makes removing the cake easy and keeps the edges perfect.

Can I add other flavors or mix-ins?

Absolutely! Fresh blueberries, poppy seeds, or a touch of vanilla bean can all be added to enhance flavor. Just fold them in gently.

How long will this cake stay fresh?

At room temperature in an airtight container, it lasts about 3 days. Refrigerated, it keeps up to a week, and you can freeze slices for up to 2 months.

Can I make this cake in a different pan shape?

Yes, a loaf pan or smaller round pans work too. Just adjust the baking time slightly and keep an eye on it to avoid overbaking.

Did you try this almond flour lemon cake? Let me know in the comments how it turned out!