Description
A moist and tender Lemon Almond Cake bursting with fresh lemon zest and juice, almond flour, and a hint of vanilla. This cake offers a bright, zesty flavor with a naturally nutty richness, perfect as a gluten-free dessert that is simple to make and versatile for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour (finely ground)
- ½ cup all-purpose flour (or omit for gluten-free version, add ¼ tsp xanthan gum)
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar (or substitute with honey for variation)
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 fresh lemons
- ¼ cup fresh lemon juice (from about 2 lemons)
Optional Toppings and Garnishes
- Sliced almonds (for sprinkling on top before baking)
- Powdered sugar for dusting
- Lemon glaze (powdered sugar mixed with fresh lemon juice)
- Fresh berries or thin lemon slices
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. Zest and juice the lemons, and measure all dry and wet ingredients for easy assembly.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until thoroughly combined to ensure an even texture and proper rise.
- Cream Butter and Sugar: In a separate bowl, beat softened butter with granulated sugar until light and fluffy, incorporating air to give the cake a tender crumb.
- Add Eggs and Flavorings: Beat the eggs into the butter-sugar mixture one at a time. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse vibrant citrus flavor.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the crumb light and tender.
- Bake to Perfection: Pour the batter into the prepared pan and smooth the top. Bake 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
Notes
- Use fresh lemons for the brightest citrus flavor.
- Soften butter and warm eggs to room temperature for better mixing.
- Fold gently to avoid a dense cake.
- Check doneness starting at 30 minutes, as ovens vary.
- Use finely ground almond flour for the best texture.
- To make gluten-free, omit all-purpose flour and add ¼ tsp xanthan gum.
- For vegan version, substitute eggs with flax eggs and butter with plant-based alternatives.
- Sprinkle sliced almonds on top before baking for added crunch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg