Thank you so much for joining me in my kitchen today—I’m absolutely thrilled to share this bright and tangy Flourless Lemon Almond Cake. This little gem is naturally gluten‑free, irresistibly moist, and bursting with citrus sunshine. It’s a go-to treat for spring brunches, afternoon tea, or a refreshing dessert that’s simple yet elegant. Want more tasty recipes like this straight to your inbox? Be sure to subscribe
Overview of Recipe Content
This gluten‑free delight is made with almond flour, eggs, fresh lemons, and a touch of sweetness—perfect for those seeking a light yet satisfying cake. Here’s why it will steal your heart:
- Who it’s for: Ideal for gluten‑free eaters, lemon lovers, brunch crowds, and anyone craving a tender, zesty cake.
- Flavor & texture: Think delicate crumb, moist interior, and a vibrant citrus zing with each tender bite.
- Nutrition & seasonality: Almond flour adds protein and healthy fats, lemons bring vitamin C—perfect for springtime menus!
Ingredients
- 2 cups (200 g) almond flour
- ⅓ cup (80 ml) fresh lemon juice
- 1 Tbsp lemon zest
- 4 large eggs
- ½ cup (120 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt (optional, for extra moisture)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Optional toppings: fresh berries, powdered sugar, slivered almonds
Tools Needed
- 9‑inch round or springform cake pan
- Mixing bowls
- Whisk or electric mixer
- Microplane or zester
- Spatula
Substitutions & Add‑Ins
- Swap Greek yogurt with sour cream for tangier richness
- Use honey instead of maple syrup for a warmer sweetness
- Add fresh berries or a dusting of powdered sugar for garnish
How to Make Flourless Lemon Almond Cake
- Preheat & prep
Preheat oven to 350 °F (175 °C). Line your cake pan with parchment and lightly grease the sides. - Mix wet ingredients
In a large bowl, beat the eggs, lemon juice, zest, maple syrup (or honey), Greek yogurt, and vanilla until smooth and well combined. - Add dry ingredients
Gently whisk in almond flour, baking powder, and salt until evenly blended and a thick batter forms. - Bake
Pour batter into pan, smooth the top, and bake 30–35 minutes, or until golden and a toothpick comes out clean. - Cool & release
Let cake cool in pan for 10 minutes, then run a knife around the edge. Remove the sides and transfer to a serving plate. Finish with a dusting of powdered sugar or fresh berries if you like!
As a nonna always said, “Let the cake rest—it sets up beautifully as it cools!”
What to Serve with Flourless Lemon Almond Cake
- Fresh berries or a vibrant berry compote
- Whipped cream or coconut whip
- Hot tea (Earl Grey) or a light espresso
- For brunch, serve alongside fruit salad or yogurt parfaits
Tips for Making It Perfect
- Let eggs reach room temperature for fluffier texture
- Don’t overmix—just enough to combine for a tender crumb
- Allow cake to cool fully before cutting to maintain structure
- Want extra lemon boost? Brush with simple syrup (equal parts lemon juice + sugar) while warm
Storage Instructions
- At room temp: Store in an airtight container for up to 3 days.
- Refrigerator: If topped with perishable ingredients like berries, store chilled for up to 5 days.
- Freezing: Wrap well in plastic, freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving.
General Information
This cake draws inspiration from classic Sephardic almond‑citrus cakes—common throughout the Mediterranean . Its simplicity and richness echo the traditions of Majorcan and Italian lemon‑almond cakes, but with an easy twist perfect for everyday celebrations .
Frequently Asked Questions
Q: Is this cake dairy‑free?
A: Yes! Simply omit the Greek yogurt or use dairy‑free yogurt.
Q: Can I use almond meal instead of almond flour?
A: Use finely ground almond meal (skinless) for best results; coarser meal may affect texture .
Q: Can honey replace maple syrup?
A: Absolutely! Honey adds a warm sweetness and works beautifully .
Q: Can I add frosting?
A: Yes— a cream cheese frosting or lemon glaze is delicious but optional.
Q: What size pan should I use?
A: A 9‑inch round cake pan or springform works well. Adjust bake time slightly if using a smaller or larger pan.
Conclusion
This Flourless Lemon Almond Cake is a joyful springtime treat—bright, tender, and gluten‑free, it truly shines with minimal fuss. Craving more almond- or lemon-based desserts? Try my Flourless Lemon Almond Ricotta Cake or gluten-free Mango Almond Tart for equally delicious alternatives.
I’d love to hear how yours turned out—leave a comment below, snap a pic and share it on Pinterest (don’t forget to tag me at poulefrecipe!). Happy baking, amici!
Interactive Elements
I can’t wait to hear from you! Leave a ⭐ rating, drop a comment with your tips, or share a photo on Pinterest and tag me @poulefrecipe. Let’s spread the lemon love together!
Nutritional Information (per slice, approx. 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Fat | 18 g |
| – Saturated Fat | 1.5 g |
| Carbohydrates | 18 g |
| – Sugar | 12 g |
| Fiber | 3 g |
| Protein | 8 g |
Delightfully Zesty Flourless Lemon Almond Cake 🍋🌰
- Total Time: 45 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Light, zesty, and moist flourless lemon almond cake with bright citrus flavor and tender crumb. Naturally gluten‑free and perfect for spring brunch or dessert.
Ingredients
2 cups almond flour
⅓ cup fresh lemon juice
1 tbsp lemon zest
4 large eggs
½ cup maple syrup or honey
½ cup plain Greek yogurt (optional)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and prep pan.
2. beat eggs, lemon juice, zest, syrup, yogurt, vanilla.
3. Fold in almond flour, baking powder, salt until smooth.
4. Pour into pan and bake 30–35 minutes until set.
5. Cool, release, dust with powdered sugar.
Notes
Let eggs come to room temperature for lighter texture.
Don’t overmix to keep crumb tender.
Brush warm cake with lemon simple syrup for extra moisture. Give cake time to cool before slicing.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: ?, estimate
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: ?, estimate
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: ?, estimate
