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Almond Lemon Cake served on a plate
Healthy and tasty homemade Almond Lemon Cake

Gluten-Free Almond Lemon Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The specialty of this cake lies in the almond flour, which not only makes it gluten-free but also lends a juicy, marzipan-like texture. The acidity of plenty of lemon perfectly counterpoints the natural oiliness of the almond, resulting in a fresh yet rich dessert that stays soft for days.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch springform pan
  • Hand mixer or whisk
  • Lemon zester
  • Citrus juicer
  • Spatula
  • Sieve

Allergen Information

⚠️ Egg
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Preheat the oven to 350°F (180°C). Line the bottom of the cake pan with parchment paper and lightly grease the sides with a little coconut oil.

Tip: Parchment paper and greasing ensure the delicate sponge releases intact.
2 ✓

Zest both lemons (yellow part only), then juice them. Mix the almond flour with the baking powder and the pinch of salt in a bowl.

Tip: Salt is essential even in sweet cakes to highlight and round out flavors.
3 ✓

Separate the eggs. Beat the whites into stiff peaks with a pinch of sugar.

Tip: The foam is ready when you turn the bowl upside down and it doesn't move. The stable foam structure provides the cake's height.
4 ✓

Beat the egg yolks with the remaining cane sugar until pale and creamy (approx. 4-5 mins). Drizzle in the liquid coconut oil and lemon juice, then add the zest while mixing continuously.

Tip: Long mixing incorporates air, making the cake light. Add the oil slowly to emulsify with the egg base.
5 ✓

Fold the almond flour mixture into the yolk batter. Then gently fold in the egg whites in batches, being careful not to deflate them.

Tip: Use a spatula and 'bottom-up' motions. If mixed roughly, the air escapes, resulting in a flat, dense cake.
6 ✓

Pour the batter into the pan, smooth it out, and bake for 25-30 minutes. It's done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Tip: If the top browns too quickly, cover loosely with aluminum foil to let the inside bake without burning.
7 ✓

Let cool in the pan for 10-15 minutes, then remove the ring and cool completely on a rack. Dust with powdered sugar before serving.

Tip: The warm cake structure is unstable; cutting or turning it out too soon may cause it to fall apart.

Recipe FAQ

Why did the center collapse?
You likely opened the oven door too early, or the center wasn't fully baked. Almond flour cakes are heavier and need time to set.
Can I use ground almonds?
Yes, but almond flour is finer, so the batter will be more homogeneous. Ground almonds give a more rustic, grainy texture.
What can I substitute for coconut oil?
Melted butter works perfectly and gives it a more classic flavor.

Ingredients

  • 2 cups Almond Flour (fine)
  • 4 large Eggs (room temperature)
  • 2/3 cup Cane Sugar
  • 2 whole Organic Lemons
  • 3 tbsp Fresh Lemon Juice
  • 2 tsp Baking Powder
  • 1/2 cup Coconut Oil (liquid)
  • 1 pinch Salt
  • 1 tbsp Powdered Sugar (for dusting)