Description
This Flourless Almond Lemon Sunshine Cake is a bright, moist, and naturally gluten-free dessert made with almond flour, Greek yogurt, and fresh lemon zest. Finished with a tangy lemon syrup, it’s tender, wholesome, and bursting with sunshine flavor.
Ingredients
For the Cake:
2 cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
¾ cup granulated sugar or maple syrup
½ cup plain Greek yogurt
⅓ cup vegetable oil or melted unsalted butter
2 tablespoons fresh lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Lemon Syrup:
¼ cup granulated sugar or honey
¼ cup fresh lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Line and grease a 9-inch round cake pan.
2. Whisk almond flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk eggs and sugar until smooth.
4. Add yogurt, oil or butter, lemon zest, lemon juice, and vanilla.
5. Fold dry ingredients into wet until combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes until set and lightly golden.
8. Simmer syrup ingredients for 3–4 minutes until slightly thickened.
9. Poke holes in warm cake and pour syrup evenly over top.
10. Cool completely before slicing.
Notes
Use finely ground almond flour for best texture.
Do not overbake—almond flour cakes stay light in color.
The cake becomes even more moist after resting.
Store chilled for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 13g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg