Lemon Almond Cake – Moist, Fragrant & Naturally Gluten-Free

Lemon Almond Cake is a soft, fragrant, and delicately sweet dessert that balances the nutty richness of almonds with the bright tang of fresh lemon. Often inspired by Mediterranean or Middle Eastern flavors, this cake is naturally gluten-free (made with almond flour), and it’s just the kind of simple yet elegant treat perfect for tea time, brunch, or a light after-dinner dessert.

The texture is incredibly moist — almost melt-in-your-mouth — thanks to the use of ground almonds, olive oil or butter, and lemon syrup or zest. Whether served plain, dusted with powdered sugar, or topped with berries and yogurt, this cake is a refreshing alternative to heavier, butter-laden desserts.

Ingredients Overview

Almond Flour

• Blanched Almond Flour: The base of the cake, giving it a soft, tender crumb with subtle nuttiness. Make sure to use finely ground almond flour, not almond meal.

• Naturally Gluten-Free: Perfect for those avoiding wheat, and gives the cake its signature moist texture.

Lemons

• Fresh Lemon Zest: Infuses the batter with bright, citrusy aroma.

• Lemon Juice: Adds tartness and moisture, and balances the richness of the almonds.

• Optional Lemon Syrup: Brushed on the cake after baking, this enhances flavor and keeps it ultra-moist.

Eggs

• Whole Eggs: Provide structure and richness. Whipped eggs create volume in flourless cakes.

• Room Temperature: Helps with even mixing and proper rise.

Sweetener

• Granulated Sugar: White sugar works best for a clean flavor, but coconut sugar or a sugar substitute like erythritol can also be used.

• Honey or Maple Syrup: Optional for a slightly floral or earthy undertone.

Fat

• Butter or Olive Oil: Adds richness and enhances texture. Olive oil gives a slightly fruity taste, while butter gives a classic cake crumb.

Optional Flavor Enhancers

• Vanilla Extract: Adds warmth and depth.

• Almond Extract: Boosts the nutty aroma (use sparingly).

• Salt: Always a pinch to balance the sweetness.

This cake is naturally grain-free, can be made dairy-free, and is a wonderful base for add-ons like berries, poppy seeds, or a citrus glaze.

Step-by-Step Instructions

1. Prepare the Pan & Oven

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a 9-inch springform pan with parchment paper and lightly grease the sides with oil or butter.

2. Mix Wet Ingredients

Ingredients:

• 3 large eggs

• ⅔ cup sugar

• Zest of 2 lemons

• ¼ cup lemon juice

• ½ cup melted butter or olive oil

• 1 tsp vanilla extract

• Optional: ¼ tsp almond extract

Instructions:

1. In a large mixing bowl, whisk together eggs and sugar for 2–3 minutes until light and frothy.

2. Add lemon zest, lemon juice, melted butter (or oil), and extracts. Whisk until smooth.

3. Fold in Dry Ingredients

Ingredients:

• 2¼ cups almond flour

• 1 tsp baking powder

• ¼ tsp salt

Instructions:

1. In a separate bowl, whisk almond flour, baking powder, and salt.

2. Gently fold the dry ingredients into the wet mixture using a spatula until just combined — do not overmix.

4. Bake the Cake

Instructions:

1. Pour the batter into the prepared pan and smooth the top.

2. Bake for 30–35 minutes, or until golden on top and a toothpick inserted into the center comes out clean.

3. Let cool in the pan for 10 minutes, then remove sides and cool completely on a wire rack.

5. Optional: Lemon Syrup or Glaze

Syrup (for moisture boost):

• ¼ cup lemon juice

• 2 tbsp sugar
  Simmer until sugar dissolves, then brush over warm cake.

Glaze (for decoration):

• ½ cup powdered sugar

• 1–2 tbsp lemon juice
  Whisk until pourable and drizzle over cooled cake.

Tips, Variations & Substitutions

• Use orange zest and juice for a citrusy twist on the original.

• Add poppy seeds (1 tbsp) to create a lemon poppy almond version.

• Top with berries like raspberries or blueberries for a fresh finish.

• For dairy-free: Use olive oil or vegan butter.

• Make it keto-friendly: Use erythritol instead of sugar.

• Want extra richness? Add a couple tablespoons of Greek yogurt to the batter.

Pro Tip: Don’t overbake — almond flour can dry out quickly. Pull the cake once the top is golden and the center is just set.

Serving Ideas & Occasions

This cake is a versatile dessert and perfect for:

• Spring or summer brunch tables

• Afternoon tea or bridal showers

• Passover or gluten-free holidays

• Mother’s Day, Easter, or weekend baking

Serve with:

• A dollop of whipped cream or Greek yogurt

• A few fresh berries or a berry compote

• Light dusting of powdered sugar

• Hot chamomile or Earl Grey tea

Nutritional & Health Notes

This recipe is:

• Naturally gluten-free

• Lower-carb than traditional flour cakes

• High in healthy fats from almonds and olive oil

• Rich in vitamin E and protein

Estimated per slice (1 of 10):

• Calories: ~270

• Protein: ~6g

• Carbs: ~14g

• Fat: ~21g

• Fiber: ~3g

To reduce sugar:

• Replace sugar with a natural sweetener or reduce to ½ cup if using a glaze or syrup.

FAQs

Q1: Can I use almond meal instead of almond flour?

A1: Almond meal is coarser and will make the cake denser and less refined. For best texture, use finely ground blanched almond flour.

Q2: Can I make this cake ahead of time?

A2: Yes! It actually gets more flavorful after resting. Store at room temperature for 1–2 days or refrigerate for up to 5 days.

Q3: Is it freezer-friendly?

A3: Absolutely. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight.

Q4: Can I use honey instead of sugar?

A4: Yes, but reduce other liquids slightly. Honey will also darken the cake more and add floral notes.

Q5: Can I make it vegan?

A5: Almond flour cakes rely on eggs for structure, so a vegan version is tricky. Consider using a vegan lemon cake recipe instead.

Q6: Why did my cake sink in the middle?

A6: This can happen if the cake is underbaked or the batter was overmixed. Always check doneness with a toothpick and let it cool gradually.

Q7: What pan sizes can I use?

A7: A 9-inch round springform is ideal, but an 8-inch round or square pan will work — just bake 5–7 minutes longer if thicker.

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