This Lemon & Almond Cake is pure sunshine on a plate — zesty, light, and full of cozy charm. It’s the kind of dessert that feels just as right for Sunday brunch as it does for an elegant dinner party.
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Overview of the Recipe
The Lemon & Almond Cake is one of those “everyone asks for the recipe” desserts. Moist from almond flour and brightened with fresh lemon juice, this gluten-friendly cake has the perfect balance of nutty richness and citrus zing.
Why You’ll Love It
- Naturally gluten-free and flourless.
- Incredibly moist and tender.
- Quick to make — just one bowl and a whisk!
- Smells heavenly while baking.
What It Tastes Like
Imagine a buttery almond base with the bright kiss of lemon zest, melting in your mouth like a whisper of spring. The flavor lingers just enough to make you close your eyes in delight.
Health Perks
Almond flour gives you a gentle protein boost and makes this cake gluten-free, while lemon adds vitamin C and that refreshing tang.
Ingredients
- 200g almond flour
- 200g sugar
- 4 large eggs
- 150g unsalted butter, melted
- 2 lemons (zested and juiced)
- 1 tsp baking powder
- Pinch of salt
Tools Needed
- Mixing bowl
- Whisk or electric mixer
- 8-inch round cake pan
- Cooling rack
Substitutions
- Replace butter with coconut oil for a dairy-free option.
- Add a teaspoon of vanilla extract for a rounder flavor.
- Swap lemons for oranges for a warmer citrus twist.
How to Make Lemon & Almond Cake
- Preheat your oven to 350°F (175°C). Grease and line your cake pan.
- In a bowl, whisk eggs and sugar until pale and fluffy — about 2 minutes.
- Pour in the melted butter, lemon zest, and juice. Stir until combined.
- Gently fold in almond flour, baking powder, and salt.
- Pour the smooth batter into your prepared pan.
- Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Cool for 10 minutes before transferring to a rack.
💡 Chef’s note: If you want a bit of extra shine, brush the top with a warm lemon syrup or dust generously with powdered sugar.
What to Serve With Lemon & Almond Cake
This cake pairs beautifully with:
- A dollop of whipped cream or mascarpone.
- Fresh berries (especially raspberries or blueberries).
- A pot of Earl Grey or chamomile tea.
Tips for Making It Perfect
- Room temperature eggs make the batter fluffier.
- Don’t overmix once you add the almond flour.
- For extra lemon flavor, brush warm cake with a quick lemon syrup (lemon juice + sugar).
- Add sliced almonds on top for a pretty, crunchy finish.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps fresh for up to 5 days.
- Freezer: Wrap slices individually; freeze up to 2 months. Thaw before serving.
General Information
The Lemon & Almond Cake has Mediterranean roots — inspired by classic Italian torta di mandorle al limone. Almond flour keeps it dense yet soft, while lemon brings brightness. It’s perfect for spring gatherings, Easter, or afternoon tea.
Frequently Asked Questions
1. Can I make this cake gluten-free?
It already is! Almond flour naturally replaces wheat flour.
2. Can I use olive oil instead of butter?
Yes — it adds a lovely Mediterranean flavor. Use 130ml light olive oil.
3. Can I glaze it?
Try a simple glaze: mix 1 cup powdered sugar with 2–3 tbsp lemon juice until smooth.
4. Can I bake it in advance?
Absolutely. Bake one day ahead and store covered — the flavor deepens overnight.
5. What’s the texture like?
Soft, moist, and tender, almost like a sponge crossed with a macaron.
Conclusion
This Lemon & Almond Cake is proof that simple ingredients can create pure joy. Whether you top it with glaze or keep it rustic with powdered sugar, it’s guaranteed to make your dessert table shine.Looking for more sunny, citrusy bakes? Try these from my kitchen:
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Interactive Elements
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Nutritional Information (per serving)
| Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 320 | 8g | 22g | 22g | 18g | 2g |
Irresistibly Moist Lemon & Almond Cake Recipe (You’ll Love This Zesty Treat!)
- Total Time: 55 min
- Yield: 8 servings 1x
Description
This Lemon & Almond Cake is a bright, buttery, and moist dessert made with almond flour and fresh lemon juice. It’s naturally gluten-free, bursting with zesty flavor, and perfect for brunch, tea, or celebrations. The almond base gives it a soft, melt-in-your-mouth texture that makes every bite pure sunshine!
Ingredients
200g almond flour
200g sugar
4 large eggs
150g unsalted butter, melted
2 lemons (zested and juiced)
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8-inch cake pan. Line the base with parchment paper for easy release.
2. In a large bowl, whisk together the eggs and sugar until light and fluffy, about 2 minutes.
3. Add melted butter, lemon zest, and freshly squeezed lemon juice. Mix until combined.
4. Fold in almond flour, baking powder, and a pinch of salt. Stir gently until a smooth batter forms — don’t overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Dust with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
9. Serve with whipped cream, mascarpone, or fresh berries for an extra treat.
Notes
• Use room-temperature eggs for a fluffier texture.
• To make a dairy-free version, replace butter with 130ml coconut oil or olive oil.
• For a stronger citrus flavor, brush the warm cake with lemon syrup (equal parts lemon juice and sugar heated until dissolved).
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freeze slices for up to 2 months — thaw before serving.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
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Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
