If you’re looking for a delightful treat that’s both light and packed with flavor, this Almond Lemon Cake Recipe is an absolute must-try. It brings together the nutty richness of almond flour with the bright, tangy hint of fresh lemon zest for a perfect balance that feels like sunshine on a plate. Whether you want something elegant to serve guests or a comforting slice for yourself, this cake impresses with its moist texture and delicate crumb, making it a staple you’ll want to return to again and again.
Ingredients You’ll Need
Gathering the ingredients for this almond lemon cake is a breeze, and each one plays a crucial role in bringing out the best flavor and texture. From the subtle crumb of almond flour to the fresh zing of lemon zest, these straightforward components come together to create something truly special.
- 1 1/2 cups almond flour: The foundation of the cake, almond flour gives it moisture, a tender crumb, and a rich, nutty flavor that stands out.
- 4 eggs (separated, room temperature): Eggs provide structure and lift, with the yolks adding richness and the whites whipped for airy lightness.
- 1/2 cup granulated sugar: Provides just the right amount of sweetness without overpowering the delicate almond and lemon flavors.
- 1 Tbsp lemon zest (from 1 large lemon): This bright and fragrant zest delivers that essential citrusy pop that elevates the entire cake.
- 1/4 cup sliced almonds: Sprinkled on top, these add a delightful crunch and a beautiful finish.
- Confectioners sugar and lemon slices (optional): Perfect for a charming garnish and a little extra touch of sweetness and brightness.
How to Make Almond Lemon Cake Recipe
Step 1: Prep Your Tools
First off, prepare your cake pan by greasing or buttering a 9-inch cake pan or springform pan, then line the bottom with parchment paper for easy removal. Preheat your oven to 350 degrees Fahrenheit so it’s hot and ready when your batter is mixed.
Step 2: Beat the Yolks and Sugar
In a large bowl, combine the egg yolks with the sugar. Using an electric mixer on high speed, beat this mixture for about 3 minutes until it becomes thick, creamy, and light in color. This step is key to building the cake’s tender texture. Afterward, fold in the almond flour and lemon zest gently to keep the airiness intact. Don’t forget to wash and dry your mixer attachments before moving on.
Step 3: Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until stiff peaks form, which usually takes around two minutes. These fluffy whites are what will lift the cake, giving it an airy and light crumb. Folding them into your batter a spoonful at a time is essential – it retains volume and prevents the batter from deflating.
Step 4: Bake to Perfection
Once the egg whites are fully incorporated, pour your batter into the prepared pan and sprinkle the top evenly with the sliced almonds. Bake at 350 degrees Fahrenheit for 30 minutes or until the cake feels firm to the touch and a toothpick inserted in the center comes out clean. The almonds toast nicely while baking, adding a subtle crunch right on top.
Step 5: Cooling and Unmolding
After baking, allow your cake to rest undisturbed in the pan for 15 minutes. Then carefully run a thin spatula around the edges, invert the cake onto your hand, and place it right side up on a cooling rack. Let it reach room temperature before adding any garnishes — patience here will ensure perfect slices and a beautiful presentation.
How to Serve Almond Lemon Cake Recipe
Garnishes
The best way to dress up this Almond Lemon Cake Recipe is with a light dusting of confectioners sugar and a few thin lemon slices arranged on top. This simple garnish highlights the cake’s lemon notes and gives it an elegant finish without overpowering the flavor.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or fresh berries like raspberries or blueberries for a lovely contrast of flavors and textures. A dollop of whipped cream also pairs beautifully if you want to add some richness but keep things simple.
Creative Ways to Present
For special occasions, try layering the cake with whipped lemon cream or mascarpone between thin slices to create a light, almond-flavored trifle. Another fun idea is to sprinkle toasted coconut flakes or drizzle honey over the top for a sweet, tropical twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
This Almond Lemon Cake Recipe keeps wonderfully well in an airtight container at room temperature for up to two days. If you want to extend its freshness, store it in the refrigerator where it will last for about 4 to 5 days without losing its moistness.
Freezing
If you want to save some slices for later, wrap them tightly in plastic wrap and place in a freezer-safe bag or container. The cake can be frozen for up to two months. When you’re ready to enjoy, thaw the slices overnight in the refrigerator for the best texture.
Reheating
Reheat slices gently in a microwave for about 15 seconds or warm them in a low oven (around 300 degrees Fahrenheit) for 5 to 10 minutes. This will refresh the tender crumb and bring out all those wonderful almond and lemon aromas.
FAQs
Can I use regular flour instead of almond flour?
Regular wheat flour won’t give you the same dense, moist texture and nutty taste that almond flour provides. For this recipe’s signature moistness and flavor, almond flour is the best choice.
Why separate the eggs?
Separating eggs lets you whip the egg whites separately, which adds needed air and lightness to the cake. This technique helps the cake have a fluffy, tender crumb rather than being dense.
Can I add lemon juice instead of lemon zest?
Lemon zest is preferred because it provides intense lemon flavor without adding moisture that could change the texture. But if you love tang, you can add a teaspoon of fresh lemon juice along with the zest for an extra pop.
How do I ensure the egg whites whip properly?
Use a clean, grease-free bowl and beaters, and make sure the egg whites are at room temperature. Start beating on medium speed and gradually increase until stiff peaks form, which means the whites hold their shape firmly.
Can I make this recipe gluten-free?
This Almond Lemon Cake Recipe is naturally gluten-free since it uses almond flour instead of traditional wheat flour. Just check that your almond flour is certified gluten-free if you’re baking for someone with gluten sensitivities.
Final Thoughts
This Almond Lemon Cake Recipe is such a joy to make and share, offering a tender crumb burst with fresh citrus and nutty depth. Whether for a casual afternoon or a special celebration, it’s a slice of happiness you’ll want to bake over and over. I can’t wait for you to try it and add your own twist to this wonderfully simple and flavorful cake.
Print
Almond Lemon Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Cake Recipe is a light and fluffy dessert made primarily from almond flour and eggs, enhanced with a vibrant hint of lemon zest. It’s a gluten-free treat that features a delicate crumb topped with crunchy sliced almonds and an optional dusting of confectioners sugar, perfect for an elegant afternoon tea or a delightful dessert.
Ingredients
Almond Cake Ingredients
- 1 1/2 cups almond flour (measured correctly)
- 4 eggs (separated, room temperature)
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest (grated from 1 large lemon)
- 1/4 cup sliced almonds
- Confectioners sugar (for garnish, optional)
- Lemon slices (for garnish, optional)
Instructions
- Prep: Grease or butter a 9-inch cake pan or 9-inch springform pan and line the bottom with a circle of parchment paper. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
- Beat: In a large mixing bowl, combine 4 egg yolks and 1/2 cup granulated sugar. Using an electric hand mixer on high speed, beat for about 3 minutes until the mixture becomes thick, creamy, and light in color. Then, fold in 1 1/2 cups almond flour and 1 tablespoon lemon zest gently using a spatula until just incorporated. Be careful not to overmix to maintain a light texture. Clean and dry your mixer attachments before the next step.
- Whip: In a separate large mixing bowl, beat the 4 egg whites until stiff peaks form, which usually takes about 2 minutes. Carefully fold the whipped egg whites into the almond flour batter in portions, using a spatula. Add one heaping spoonful at a time, folding gently to retain the airiness without overmixing. Make sure to scrape the bottom of the bowl to blend the batter evenly.
- Bake: Transfer the fully combined batter into your prepared pan. Evenly sprinkle 1/4 cup sliced almonds on top for a crunchy texture. Bake in the preheated oven at 350°F for 30 minutes or until the top is firm to the touch and a toothpick inserted comes out clean.
- Rest: Allow the cake to rest in the pan for 15 minutes after baking. Then, carefully run a thin spatula around the edges to loosen it. Invert the cake onto your hand and then place it right side up on a cooling rack. Let the cake cool to room temperature before serving. Optionally, garnish with a dusting of confectioners sugar and lemon slices for a beautiful presentation.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overfold the egg whites into the batter to keep the cake light and airy.
- Measure almond flour correctly by spooning into the measuring cup and leveling it off to avoid a dense cake.
- Using a springform pan can make removal easier but is not required.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
