almond flour lemon cake

This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.

Almond Flour Lemon Cake Recipe

eggs (separated and at room temperature)

maple syrup * (at room temperature)

vanilla extract

almond extract (optional)

almond flour ((7.35 oz))

cornstarch (use arrowroot starch for grain-free version)

baking powder ((see notes for paleo option))

lemon

lemon juice (or ½ teaspoon cream of tartar)

salt

whipped cream

berries (or any other seasonal fruit)

Prep equipment: Preheat the oven to 350 degrees F. Place a round of parchment paper on the bottom of an 8 or 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.

Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large bowl and the egg yolks in a separate mixing bowl.

Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.

Make the batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.

Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.

Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes

To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm or at room temperature, topped with whipped cream and berries, if desired.

https://www.youtube.com/watch?v=JdYrn9hthII

This Almond Flour Lemon Cake is a refreshing, airy, and fluffy flourless cake recipe that is perfect for spring. Also, gluten-free, grain-free, dairy-free, this easy cake is easy to adapt to keto and paleo diets with minor ingredients swaps.
#almondflour #almondflourcake #lemoncake #glutenfreecake

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Timeline for Almond Lemon Cake Recipe

1:12 Separate the egg yolks and egg whites  
1:42 Brush a springform pan with oil
2:14 Preheat the oven to 350 degrees F.
2:29 Prepare the dry ingredients
2:55 Prepare the wet ingredients
3:11 Mix the wet ingredients and dry ingredients together. Add in the lemon zest
3:35 Whip up the egg whites & fold them into the rest of the ingredients
4:30 Transfer the batter into a round pan and bake for 25-30 min.
5:00 Let it cool and decorate with whipped cream and fresh berries


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Recipes Mentioned in The Video:

https://foolproofliving.com/almond-flour-recipes/
https://foolproofliving.com/paleo-apple-cake/
https://foolproofliving.com/strawberry-almond-flour-cake/
https://foolproofliving.com/almond-flour-chocolate-cake/

My favorite parchment paper for lining the cake tins: https://amzn.to/38ro9MM (affiliate link)

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Almond Flour Lemon Cake Recipe (Gluten Free & Paleo Option)

Through many years of gluten-free baking experience and developing almond flour recipes, I have perfected easy tips for making light, fluffy cakes. This moist almond flour lemon cake is no exception! Learn how to make a grain-free, gluten-free lemon cake by using my favorite baking tricks, simple enough even a novice baker can pull off!

Moist, Fluffy Almond Flour Lemon Cake (Easy Tips)

eggs (separated when cold and then set

(200 g) granulated sugar (divided)

(57 g) melted and cooled butter

lemon zest

lemon extract

almond flour

(34 g) cornstarch (see recipe notes for substitute)

baking powder

(18 g) sliced almonds

coarse turbinado sugar

(120 g) powdered sugar

lemon juice

Preheat the oven to 350℉. Line a 9-inch cake pan with a cut-to-size piece of parchment paper or wax paper, then grease with non-stick cooking spray. For a thicker cake layer, use a 8-inch cake pan.

Add the room temp egg whites to a clean, dry mixing bowl. Using a whisk attachment, beat the egg whites on high speed until foamy. Gradually add ½ cup sugar, a couple tablespoons at a time. Beat until stiff, glossy peaks form. Set aside the bowl.

In a separate bowl add the egg yolks with remaining sugar. Beat until the yolks double in volume and become pale, about 2 minutes. Then mix in the melted, cooled butter, lemon zest, and lemon extract.

To the egg yolk mixture, add the almond flour, cornstarch (or substitute), baking powder, and salt. Mix until well combined. The batter will be very thick.

Add one-third of the egg whites and use the mixer to combine. Repeat with another one-third egg whites. Finally, add the remaining egg whites and use a spoon to gently fold into the mixture.

Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds and turbinado sugar.

Bake for 30-34 minutes. If the oven is opened too much, the cake will fall, so try to use visual cues instead of opening to check until the very end. The cake should look set and risen in the middle. When gently touched, it should be firm and a toothpick inserted in the middle should come out clean.

Cool on a wire rack for 10 minutes. Turn onto a wire rack to release. Place another wire rack on top of the turned over cake and flip back over, so the topping is face up. Cool completely before drizzling with glaze.

Transfer the cake to a serving platter. Combine the glaze ingredients in a small bowl. Adjust the consistency by adding more juice, milk, or powdered sugar. Drizzle over the top. The glaze will harden as it sits.

Best cake ever.  Served with fresh fruit sliced on top and it was a hit.  All dinner party guests requested recipe.  Sent them your link.

I baked it in a glass loaf pan for 40 minutes. It came out perfect! Moist and fluffy like you named it. Will definitely make it again. Thank you for the recipe!

What a delightful cake! Thank you for this recipe Melissa. I made a plum compote with some over-ripe plums I had on hand. I served the cake warm with cold pralines&amp;cream icecream, and hot compote drizzled on top. Delicious! 
Jacqueline

PS Interesting to note...my oven is not working so I made this in my toaster-oven. I had to use an 8" pan so that it would fit, but it worked splendidly! :)

Thank you for the recipe! I used vanilla extract and extra lemon zest. It definitely had that delicious lemon flavor. I made a Greek yogurt and cream cheese frosting. We enjoyed it!

Hi Melissa,
I made this cake for dessert tonight and it was a big hit. I didn't have lemon extract so I used almond extract and it tasted like an Italian almond  cookie. My family loved this! Thank you again for another great gluten free recipe!

This moist, perfectly sweet Almond Flour Lemon Cake is a lovely burst of lemon flavor! Perfect for brunch or light dessert.

Almond Flour Lemon Cake

(158 milliliters or 5.3 ounces) avocado oil*

lemons

eggs

tsp pure vanilla extract (optional)

tapioca flour

tsp baking powder

Tbsp (15 milliliters) lemon juice

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper.

In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until everything is well-combined.

In a separate bowl, stir together the dry ingredients (almond flour, tapioca flour, baking powder, and sea salt) until combined.

Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a smooth batter forms.

Pour the cake batter into the prepared pan and cover it with foil (this will prevent the top of the cake from getting darker than golden brown). Bake for 30 minutes with the foil on, then remove the foil and bake for another 15 to 25 minutes, or until the cake tests clean.

Cake is fully cooked once it reaches an internal temperature of 190 degrees F. you can check the temperature by inserting an instant read thermometer into the center of the cake.

Allow the cake to cool completely before releasing it from the cake pan.

I love this recipe. I did substitute oranges for the lemons since that’s what I had on hand and it was amazing! Wondering if you’ve tried making this chocolate?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686000880/htkszsfl7zqsmmhbflkf.mp4

Almond Flour Lemon Cake that is bursting with citrus flavor! Grain-free, refined sugar-free, and dairy-free, this moist and decadent cake is ideal for anyone who enjoys delicious lemon desserts!

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Top 3 almond flour lemon cake recipes from across the web

The most viewed almond flour lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Almond Flour Lemon Cake Recipe

Moist, Fluffy Almond Flour Lemon Ca...

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