I perfected a moist, fluffy almond flour lemon cake that a novice baker can make with pantry staples, and I added it to my Dessert Recipes Using Almond Flour because one unexpected trick gives it bakery-style lift and a tender crumb.

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I didn’t expect this fluffy, moist almond flour lemon cake to become my go to, but it totally did. Using blanched almond flour and bright lemon zest it somehow feels fancy without pretending and it stays light and tender in a way I couldn’t stop poking with a fork.

Between my mad love for Simple Gluten Free Baking and the pile of Dessert Recipes Using Almond Flour I’ve tried, this one surprised me the most. No one will believe it’s gluten free.

I promise it’s forgiving, a little imperfect like me, and that tangy citrus note makes you curious about every single bite.

Ingredients

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High in protein and healthy fats, adds moistness and subtle nutty sweetness.
Provide structure, protein and moisture, help cake rise, they make it rich.
Adds tang, boosts moisture and tenderness, gives some protein and acidity.
Zest brings bright aroma, juice gives fresh sour kick and balance.
Tapioca starch: Lightens crumb, adds chew, mostly carbs so not much nutrition.
Sugar: Sweetens, helps browning and structure but adds mostly empty carbs.
Butter: Adds richness and flavor, keeps cake moist, saturated fat present though.
Vanilla lifts flavor, rounds citrus, gives warm sweet perfume.
Toasted almonds add crunch and tiny extra protein, pretty garnish.

Ingredient Quantities

2 cups blanched almond flour, lightly packed about 200 g

1/2 cup granulated sugar about 100 g

1/4 cup tapioca starch or arrowroot about 30 g

2 teaspoons baking powder

1/4 teaspoon fine sea salt

4 large eggs room temp

1/3 cup unsalted butter melted and cooled about 75 g or use neutral oil

1/3 cup plain Greek yogurt or sour cream about 80 g

Zest of 2 lemons about 2 tablespoons

3 tablespoons fresh lemon juice about 1 large lemon

1 teaspoon vanilla extract

Optional glaze: 1 cup powdered sugar about 120 g plus 2 to 3 tablespoons lemon juice

Optional topping: 1 tablespoon sliced almonds for sprinkling

How to Make this

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1. Preheat oven to 325°F (163°C). Grease an 8 or 9 inch round cake pan and line the bottom with parchment, then grease the parchment too.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup tapioca starch or arrowroot, 2 teaspoons baking powder and 1/4 teaspoon fine sea salt until evenly combined.

3. In a separate large bowl beat 4 large room temp eggs with 1/2 cup granulated sugar until pale and a bit thick, about 3 to 4 minutes by hand or with a mixer.

4. Fold in 1/3 cup melted cooled unsalted butter or neutral oil, 1/3 cup plain Greek yogurt or sour cream, zest of 2 lemons, 3 tablespoons fresh lemon juice and 1 teaspoon vanilla extract into the egg mixture until smooth.

5. Add the dry mix to the wet in two additions, folding gently each time until just combined. Do not overmix or the cake can get dense.

6. Scrape batter into the prepared pan, smooth the top and give the pan a quick tap on the counter to release big air bubbles. Sprinkle 1 tablespoon sliced almonds on top if you want a little crunch.

7. Bake for about 30 to 35 minutes until the top is light golden and a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 25 minutes because ovens vary.

8. Let the cake cool in the pan for 10 to 15 minutes, then lift it out using the parchment and cool completely on a wire rack so it firms up and stays moist.

9. Optional glaze and finish: whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until pourable, taste and add more juice or sugar to get the balance you like. Drizzle over the cooled cake and scatter extra sliced almonds if you used them.

10. Tips and hacks: use room temp eggs for better volume, measure almond flour by lightly scooping and leveling so it does not turn out dry, and avoid overbaking because almond flour cakes dry out fast. If you want extra moistness brush the warm cake with 1 tablespoon lemon juice mixed with 1 tablespoon water or sugar before glazing.

Equipment Needed

1. Oven (preheat to 325°F / 163°C)
2. 8 or 9 inch round cake pan, parchment paper and something to grease it (butter or spray)
3. Two large mixing bowls
4. Hand mixer or large balloon whisk (you can beat by hand if needed)
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you like accuracy for almond flour
7. Microplane or zester and a small citrus juicer or reamer
8. Wire cooling rack and a toothpick or cake tester
9. Small bowl and a fork or small whisk for the glaze, plus a pastry brush if you want to brush the cake before glazing

FAQ

Can I make this cake dairy free?

Yes, swap the melted butter for a neutral oil like avocado or light olive oil, and use a dairy free yogurt (coconut or almond yogurt). Texture will be a tad less rich but still moist, just keep the same weights.

My cake sank in the middle, what went wrong?

Common causes: underbaked, oven temp too high or too low, too much baking powder, or you opened the oven too soon. Make sure your baking powder is fresh, bake until a toothpick comes out with a few moist crumbs, and resist peeking for the first 20 minutes.

Can I use coconut flour or regular wheat flour instead of almond flour?

Don’t swap 1 to 1. Coconut flour soaks up liquid and needs a lot more eggs, wheat flour will change texture and make it less moist. If you want a wheat version you need a different recipe. Almond flour is key here.

How should I store and freeze the cake?

Store covered at room temp for 1 to 2 days, or in the fridge up to 4 to 5 days. For longer keep it frozen wrapped tight in plastic and foil for up to 3 months, thaw overnight in the fridge. If using the glaze, wait to glaze until just before serving for best look.

Can I use a sugar substitute like erythritol or monk fruit?

Yes most granulated erythritol or monk fruit blends work about 1 to 1, but taste and browning will change a bit. If you use a liquid sweetener reduce other liquids slightly. Always taste the batter a bit before baking to check sweetness.

What pan size should I use and how long does it bake?

Use an 8 or 9 inch round pan. An 8 inch gives a taller cake and will need a little more time, a 9 inch bakes faster. Expect roughly 22 to 36 minutes depending on pan and oven. Start checking at 22 minutes, it’s done when a toothpick comes out with a few moist crumbs.

Fluffy, Moist Almond Flour Lemon Cake Recipe Substitutions and Variations

Almond flour: swap with superfine almond meal 1:1 or finely ground hazelnut flour 1:1. If you only have coarser nut meal pulse it in a food processor so the cake stays light.
Granulated sugar: use coconut sugar 1:1 for a similar texture and browning. For honey or maple syrup use about 3/4 the volume and reduce other liquids by ~2 tbsp, the cake will be a touch more moist.
Tapioca starch: substitute arrowroot or cornstarch 1:1. Arrowroot keeps a springier crumb, cornstarch makes it slightly denser so sift it well to avoid lumps.
Butter / neutral oil: use an equal weight of neutral oil (avocado or canola) 1:1, or melted coconut oil 1:1. To cut fat replace up to half the fat with unsweetened applesauce (same volume); it stays moist but less rich. Let melted fat cool so it dont scramble the eggs.

Pro Tips

– Measure the almond flour by weight when you can, but if you gotta use cups, spoon it into the cup and level it off. Packing it down makes the cake dry, so be gentle. Sifting once helps get rid of clumps and makes a lighter crumb.

– Use room temp eggs and make sure the melted butter is cool before you add it. Warm butter can deflate the eggs and youll lose volume. If you beat the eggs and sugar longer they hold more air, so dont rush that step.

– Fold the dry mix in slowly and stop as soon as it’s combined. Overmixing makes almond flour cakes dense. Adding the dry in two additions and folding with a spatula works best.

– Watch baking time closely and start checking at 25 minutes. Oven temps vary a lot. Let the cake cool in the pan briefly, then cool completely on a rack before glazing. If you want extra moisture brush it with a little lemon syrup (equal parts lemon juice and sugar) while it’s still warm.