There’s something about lemon desserts that makes me think of spring afternoons in Kalymnos, when my Yiayia would zest lemons straight from her garden. This lemon almond cake brings that same sunny freshness into my New York kitchen, with the bonus of a soft, moist crumb from ground almonds. Marek loves it with tea, Emily prefers it still warm with a sprinkle of powdered sugar, and my mom insists it’s even better the next day. The bright citrus tang paired with the nutty richness makes every bite a little celebration—simple, elegant, and absolutely unforgettable
Table of Contents
Why Lemon Almond Cake Is So Special
The Perfect Balance of Citrus and Nut
The magic of this cake comes from the way tart lemon zest and juice cut through the natural richness of almonds. The result is a flavor that’s lively without being sharp, and indulgent without being heavy. Ground almonds give the cake a tender, slightly dense texture, almost like a cross between a sponge cake and a torte. It’s naturally gluten-free, so it’s a crowd-pleaser even for guests with dietary restrictions.
A Cake for All Occasions
This isn’t just a special-occasion cake—it’s a weekday pick-me-up, a tea-time treat, or an elegant dessert for guests. I’ve made it in my everyday round pan for a casual family dessert, and I’ve also dressed it up with candied lemon slices for a dinner party. The recipe is simple enough to whip up in under 15 minutes, but its flavor and presentation make it feel like something you’d find in a bakery window.
This lemon almond cake is proof that the simplest ingredients—lemons, almonds, eggs, and sugar—can create something extraordinary. One bite and you’ll understand why it’s a family favorite.
How to Make Lemon Almond Cake
Choosing Quality Ingredients
Since this cake relies on just a few core ingredients, their quality makes all the difference. Fresh lemons are non-negotiable—the zest should be fragrant, and the juice bright and tangy. I use finely ground blanched almonds for a tender crumb without bitterness. Eggs should be at room temperature for better volume when whipped, and a good quality butter adds richness and flavor. Sugar balances the tartness, and a pinch of salt enhances everything.
Mixing for a Light, Moist Texture
This cake gets its airy lift from whipped eggs rather than chemical leaveners. Start by beating the eggs and sugar until pale and fluffy—this step traps air, which helps the cake rise. Gently fold in the almond flour, lemon zest, and melted butter to preserve that airy structure. Finally, stir in fresh lemon juice for a burst of citrus. The batter should be light but pourable.
Once the batter is ready, pour it into a greased and lined round cake pan. Bake until the top is golden and a toothpick inserted in the center comes out clean. The aroma of toasted almonds and warm lemon will fill your kitchen and tempt you to cut in right away—but give it at least 15 minutes to cool. This rest allows the crumb to set, making it easier to slice and serve.
Served plain, dusted with powdered sugar, or topped with a thin lemon glaze, this cake is a bright, moist, and satisfying treat for any time of day.
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Lemon Almond Cake
- Total Time: 55 minutes
- Yield: 10 slices 1x
Description
Bright, moist lemon almond cake made with fresh lemons and almond flour. Naturally gluten-free and perfect for tea or celebrations.
Ingredients
- 2 1/2 cups almond flour
- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Beat eggs and sugar until pale and fluffy.
- Gently fold in almond flour, lemon zest, melted butter, and salt.
- Stir in lemon juice until just combined.
- Pour batter into prepared pan and bake 35–40 minutes, or until golden and a toothpick comes out clean.
- Cool in pan for 15 minutes before transferring to a wire rack.
- Serve dusted with powdered sugar, with berries, or glazed.
Notes
For dairy-free, replace butter with coconut oil. Store in an airtight container for up to 3 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: lemon almond cake, gluten-free cake, almond flour cake
Variations and Serving Ideas for Lemon Almond Cake
Flavor Twists for Every Season
While the classic lemon and almond pairing is hard to beat, small changes can create new personalities for the cake. For a floral note, add a teaspoon of orange blossom water or a hint of lavender to the batter. Swap half the lemon zest for orange or grapefruit zest for a softer citrus profile. In cooler months, warm spices like cardamom or cinnamon add depth and coziness. If you prefer extra tang, fold in a few spoonfuls of lemon curd just before baking for a hidden pocket of bright flavor.
Dressing It Up for the Table
This cake can look as elegant as it tastes. For a rustic touch, dust generously with powdered sugar and add a few fresh lemon slices on top. For a show-stopping dessert, glaze it with a simple lemon icing—just lemon juice and powdered sugar—then decorate with candied lemon wheels or edible flowers. Fresh berries, especially blueberries or raspberries, make a colorful contrast to the golden crumb. When I serve this at gatherings, I like to slice it into slim wedges, arrange them on a platter, and finish with a scatter of toasted almond flakes for extra crunch.
Whether kept simple for a weekday treat or dressed up for a celebration, lemon almond cake has a way of bringing sunshine to the table—no matter the season.
Storage, Freezing, and Keeping It Fresh lemon almond cake
How to Store for Maximum Freshness
Lemon almond cake holds its flavor and texture beautifully for several days, thanks to the natural oils in the almonds. Once the cake has cooled completely, store it in an airtight container at room temperature for up to three days. If your kitchen is warm, you can refrigerate it for up to a week—just wrap it tightly in parchment to prevent it from drying out. The flavor often develops even more after the first day, making each slice taste richer and more balanced.
Freezing and Reheating Tips
For longer storage, cut the cake into slices and wrap each piece in parchment or plastic wrap. Place the wrapped slices in a freezer-safe bag, pressing out excess air before sealing. The cake will keep well frozen for up to two months. To enjoy, thaw slices at room temperature for about 30 minutes, or warm them in a low oven for a few minutes to revive the fresh-baked aroma.
This cake tastes wonderful on its own, but it also pairs beautifully with a dollop of whipped cream, a spoonful of Greek yogurt, or a scoop of vanilla ice cream. Whether enjoyed as a casual afternoon snack or the finale to a special meal, lemon almond cake stays moist, fragrant, and irresistibly good from the first slice to the last.
Frequently Asked Questions
Can I make lemon almond cake dairy-free?
Yes. Replace the butter with a dairy-free alternative such as coconut oil or a plant-based margarine.
Do I need to use blanched almonds for almond flour?
Blanched almond flour produces a lighter color and softer crumb. Almond meal works too, but will give a darker, slightly denser cake.
Can I use bottled lemon juice?
Fresh lemon juice is best for a bright flavor. Bottled juice tends to be duller and less aromatic.
Why is my cake dense?
Overmixing the batter or skipping the egg-whipping step can lead to a heavier texture. Be gentle when folding in the almond flour.
Conclusion
This lemon almond cake is proof that simple ingredients can deliver exceptional results. With the sunny brightness of fresh lemons and the nutty richness of almonds, it’s a dessert that feels light yet indulgent. It’s perfect for casual afternoons with tea, yet elegant enough for a dinner party centerpiece. Whether you keep it simple with powdered sugar or dress it up with glaze and berries, every slice brings a taste of warmth and home. Once you make it, it’s likely to become a year-round favorite in your kitchen.
I hope you loved baking up this Lemon Almond Cake—it’s bright, nutty, and just the right mix of tangy and sweet, perfect for spring gatherings or an elegant dessert table.
If you enjoy citrusy treats, try our lemon blueberry cake for a fruity twist or the melt-in-your-mouth lemon poppy seed cheesecake cookies for a bite-sized indulgence. For a soft, delicate crumb, you might also enjoy Italian yogurt plum cake.
Round out your dessert spread with something creamy like french strawberry tart from Cozy Family Recipes, or add a nutty twist with SantMD’s lemon poppy seed almond flour pancakes—a lovely companion to your cake.
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