Lemon Almond Cake

This lemon almond cake is a moist, fragrant dessert featuring the bright zest of lemon and the nutty richness of almonds. Topped with crunchy sliced almonds and a subtle syrup glaze, it’s the perfect balance of sweet, tangy, and tender.

Why You’ll Love This Recipe

This cake stands out for its incredibly moist texture, rich almond flavor, and refreshing lemon zing. It’s naturally gluten-free when made with almond flour, and the simple ingredients allow the flavors to shine. Whether served as a dessert, afternoon treat, or for special occasions, it’s both elegant and easy to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Almond flour
‑ Granulated sugar
‑ Eggs
‑ Lemon zest
‑ Lemon juice
‑ Baking powder
‑ Salt
‑ Unsalted butter or olive oil
‑ Sliced almonds (for topping)
‑ Honey or sugar syrup (optional for glaze)

directions

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a mixing bowl, whisk together eggs and sugar until light and fluffy.
3. Stir in melted butter (or oil), lemon zest, and lemon juice.
4. Fold in almond flour, baking powder, and salt until combined.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the surface.
6. Bake for 30–35 minutes or until the center is set and a toothpick comes out clean.
7. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Brush with a light lemon syrup or honey glaze if desired.

Servings and timing

This cake serves 8–10 people and takes about 15 minutes of preparation time and 30–35 minutes of baking time.

Variations

‑ Add a few drops of almond extract for deeper almond flavor.
‑ Use orange zest and juice instead of lemon for a different citrus note.
‑ Incorporate poppy seeds for added texture.
‑ Replace butter with olive oil for a dairy-free version.

storage/reheating

Store the cake at room temperature for up to 3 days, covered to retain moisture. Refrigerate for longer storage (up to 5 days). Bring to room temperature before serving. This cake also freezes well—wrap tightly and freeze for up to 1 month.

FAQs

Can I make this cake gluten-free?

Yes, almond flour is naturally gluten-free, making this cake suitable for gluten-free diets.

Do I need to separate the eggs?

No, simply whisking the whole eggs with sugar creates enough structure and lightness.

Can I use store-bought almond meal instead of almond flour?

Yes, though almond flour is finer and creates a smoother texture.

Is this cake very sweet?

It has a balanced sweetness, but you can reduce the sugar slightly if preferred.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor.

Why add syrup or glaze on top?

A syrup glaze enhances moisture and adds a glossy, sweet finish.

Can I use another nut flour?

Yes, hazelnut flour or cashew flour are good substitutes, but flavor will vary.

What kind of pan works best?

A 9-inch round cake pan or springform pan works well for even baking and easy removal.

How do I prevent the top from browning too much?

Tent loosely with foil halfway through baking if the almonds start to darken too quickly.

Can I serve this cake warm?

Yes, but it’s best once cooled slightly so the texture sets properly.

Conclusion

This lemon almond cake is a delightful fusion of citrus brightness and nutty richness, making it ideal for everyday enjoyment or special occasions. With a tender crumb, crunchy topping, and fresh lemon flavor, it’s a cake you’ll want to return to again and again.

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