Almond Flour Cake with Lemon

This Almond Flour Cake with Lemon and Berries is me, impatiently waiting for spring. I received a beautiful taste of it last week in Paris and Verona. Trees and public gardens burst with flowers, and the markets overflowed with fresh fruits and veggies. Back home in Milwaukee, our tulips have yet to make an appearance. Fortunately, with light and bright recipes such as this almond flour lemon cake at my disposal, any day can be spring in the kitchen!

Flourless Lemon Almond Cake with Fresh Berries – a light, fluffy, and gluten free dessert made with almond flour, eggs, and sugar. Simple, low carb, and perfect for any holiday or party! Recipe at wellplated.com | @wellplated
Lemon always reminds me of spring, because every year at Easter, my Grammy bakes a special lemon dessert for our meal. Usually it’s this Lemon Cream Pie, which is, to put it mildly, heavenly.

This year, I stuck to my family tradition of lemon, but I wanted to see if I could come up with a signature dessert of my own. Not only is this Lemon Almond Flour Cake a recipe I’d be proud to bring to any gathering, but I’d go so far as to say it could hold its own beside my Grammy’s lemon pie!

Fluffy, gluten free Lemon Almond Flour Cake – light, bright, and DELICIOUS. This easy, low carb dessert will become your go-to for any party. Recipe at wellplated.com | @wellplated

This Almond Flour Cake is special for so many reasons. It is decidedly unfussy to prepare, yet it tastes as if it came from a bakery case. Its flavors are pure and bright, the texture is light and airy, and while it is sweet enough to serve for dessert, it would be equally pleasing beside a cup of morning coffee.

Easy Flourless Lemon Almond Flour Cake. Light, fluffy, and gluten free! Easy to make, freezer friendly, and perfect for any holiday or party. Recipe at wellplated.com | @wellplated

Another remarkable quality of this Almond Flour Cake is that it is gluten free. To be honest, when I see a cake labeled “gluten free,” I’m often skeptical. Gluten-free baking flours are naturally denser and heavier than their wheat-based counterparts, and thus, the resulting cakes can be dense too. Not so with this Almond Flour Cake. While it has a little body to it, it is not at all heavy or chewy. I served it to my sisters when they visited me a few weeks ago, and both agreed that they wouldn’t change a thing about it, including the texture.

As its name would suggest, almond flour is the key ingredient that makes this lemon cake gluten free. I use and love Bob’s Red Mill brand. I’ve been working with Bob’s to create recipes for the last four (!) years, this Almond Flour Cake included. Even if you aren’t following a gluten-free diet, almond flour is absolutely worth keeping in your kitchen. Made completely of finely ground almonds, almond flour has a wonderful flavor, provides nutrients and protein, and is also an excellent option for those seeking low-carb, Paleo, and, of course, gluten-free options.

Gluten Free Lemon Almond Flour Cake – light, fluffy, and DELICIOUS! A flourless almond cake that is easy to make, low carb, and perfect for dessert or with a cup of coffee in the morning. Recipe at wellplated.com | @wellplated

To dress up this Almond Flour Cake, I spread it with a cloud of whipped cream, then scattered fresh berries over the top. You could just as easily serve these additions on the side. As I can personally attest, a scoop of vanilla ice cream is quite delicious too.

Flourless Almond Cake with Lemon and fresh berries – light, fluffy gluten free dessert made with almond flour, eggs, and sugar. Easy to make and perfect for holidays and parties. Recipe at wellplated.com | @wellplated

If you are looking for a spring dessert recipe you can make ahead, the Almond Flour Cake also freezes beautifully. It tasted just as lovely out of the freezer as it did the day I baked it.

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Almond Flour Cake with Lemon

Flourless Lemon Almond Cake—a light, fluffy, and gluten-free dessert made with almond flour, eggs, and sugar. Simple and perfect for any holiday or party!

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients:

  • 4 large eggs, whites and yolks separated
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups Bob’s Red Mill Almond Flour
  • 1 teaspoon baking powder (I recommend aluminum free)
  • 1/4 teaspoon kosher salt
  • Zest of 2 medium lemons (about 2 tablespoons)
  • Optional for serving: sliced berries, toasted slivered almonds, whipped cream

Directions:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8-inch round pan with butter or coconut oil, coating the bottom and all the way up the sides. Line the bottom with parchment paper, then coat again. Sprinkle 2 tablespoons sugar into the bottom of the pan.
  2. In the bowl of a standing mixer fitted with the whisk attachment or a large mixing bowl, place the egg whites, 1/4 cup sugar, vanilla extract, almond extract, and cream of tartar. With an electric mixer (or stand mixer) beat the egg whites on low speed until they become foamy, then increase the speed to high and continue to beat until they form soft peaks. Reduce the mixer speed to low, then gradually add the remaining 1/4 cup sugar. Continue mixing on low speed until combined. Set aside.
  3. In a separate bowl, stir together the almond flour, baking powder, and salt. Add the egg yolks, then stir to combine. The dough will be very thick, dry, and crumbly.
  4. Working 1/2 cup at a time, gently fold in the egg whites, completely incorporating them between each addition. The batter will be very thick at first but will lighten as you progress. Fold in the lemon zest.
  5. Scrape the cake batter into the prepared pan and smooth the top. Bake on the center rack for 28 to 32 minutes, until it is light golden brown and a toothpick inserted into the center comes out clean. Remove from the oven, place on a wire rack, and let cool in the pan for 5 minutes. Run a sharp knife along the edge of the cake to loosen it, then gently turn the cake out onto a serving plate and let cool completely. Serve with berries, almonds, and whipped cream, as desired.
  • To freeze the cake, let it cool completely, then tightly wrap it in plastic and place in the freezer. Let it thaw in the refrigerator overnight before serving. The cake can be frozen for up to 2 months.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 12), without toppings

  • Amount Per Serving:
  • Calories: 142 Calories
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 62mg
  • Sodium: 52mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 11g
  • Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

30 comments

  1. I’ve been working on our menu for Easter and this will definitely be the dessert – it’s SO pretty and springy looking. While I don’t have a Kitchen Aid mixer, I’m hoping that I can manage this recipe with a hand mixer.
    I had been looking for something fairly light to serve and this is perfect. Thank you for so many wonderful recipes.

  2. Hey Erin! I am looking for a low-carb dessert option to make for a family member with dietary restrictions and am wondering if you think it would still turn out if I used a sugar supplement like Splenda instead of the sugar? Either way, I’m excited to try making this!

    • Hi Kelsey! To be honest, I’ve never baked with Splenda, so I’m afraid I can’t say for certain. You could definitely use a few tablespoons less sugar than the recipe calls for, or try swapping part of the sugar for a Splenda baking blend, but you would be experimenting. I’m sorry I can’t give you an exact answer—I’ve only tested the recipe as written. If you do decide to play around, I’d love to hear how it turns out!

  3. Really good🐰

    Rating: 5
  4. I just printed the recipe and plan to make it for Easter!

    • YAY!!! I hope you love it Kori!

      • I’m sure we will! One quick question: do you think this would bake well in a cast iron skillet? We don’t have a round pan, but if I need to get one, I will. :) Also, I think I now need to get an electric mixer. This recipe is a great reason to do so!

        • Hi Kori, I’d be a little wary of using a cast-iron skillet since it retains heat more than a cake pan and might make the cake edges darker. Cast iron is generally better for things you want to be lightly crispy on the outside but gooey inside, and this cake is meant to more consistent throughout. If you do give the recipe a try, I hope you love it!

          • Thank you! I’ll be getting a round pan and electric mixer then. Better to do it the right way! :)

          • I really think you’ll be happy you did! Plus, then you’ll have them forever and ever amen :) I hope you guys LOVE the cake. Happy Friday!

  5. Erin, your almond cake is GORGEOUS! I used Bob’s Red Mill superfine almond flour in my recipe for a Valentine’s Day almond cake and it turned out SO delicious. Best product ever!!

    • I love it too Bec! I really feel like it’s the best, and I’m so glad you’ve had great luck with it also. I hope you enjoy it in this lemon cake just as much!

  6. This cake looks delicious and is absolutely stunning! I would love to make this for Easter, but I don’t use sugar at all. Do you think I could sub honey instead? Not sure how this would affect the texture of the cake. Any thoughts?

    • Hi Kay! I hate to say it, but I don’t think that would work. Granulated sugar and honey have very different textures, and while swaps work fairly well in some more dense baked goods (like blondies), and I fear the cake would be too heavy or even sticky. You can certainly experiment, but to be safe, you might want to look for a dessert in the naturally sweetened section of my recipe index instead.

  7. hey girl- yummy!

  8. This looks so delicious. Bob’s almond flour is my favorite since it is finely ground. I am in Paris right now and you are right about all the trees blooming and the spring feelings. Hopefully spring will come to the midwest soon. I am heading back to Chicago soon and hoping that winter isn’t still lingering around when I get there.

  9. This look delicious! I’m going to make it this week ;)

  10. I’d love to make this for tomorrow.  I’m corn free and I only have vanilla extract.  Could I omit the almond extract?  Thank you!

  11. I did make this cake for Easter and it was a huge hit. We had 8 for dinner so it was the perfect size for us. I had never worked with almond flour before and was very easy to use I think. I followed the directions exactly and it turned out perfectly. The only thing I added to the top was a few thin slices of kiwi – my husbands suggestion for color in addition to the berries. I also made your recipe for Broccoli Salad with Cranberries – also a huge hit. Don’t you just love it when there are NO leftovers to clean up?

    • Chris, I’m so glad to hear the cake (and the salad) was a winner! Kiwi sounds like a beautiful (and delicious!) addition. Thank you so much for giving the recipes a try and reporting back!

  12. I made this for Easter and it’s fantastic!! New fav. Do you think the batter will hold up if I added blueberries to make a blueberry lemon cake? 

    Rating: 5
    • Tricia, I’m so happy to hear you enjoyed the cake! I’ve never put berries in it, so it would be an experiment, and they might make the cake collapse a bit, since it is more delicate. If you aren’t worried about the texture, you can go ahead and add them. The safest bet would be to pile them on top just before serving, or you could also cook the berries on the stove with a bit of sugar and lemon juice to make a compote, then serve that on top of the cake.

  13. Rose Christenson Reply

    I have made this recipe many times!   Everyone loves it. You do not have to be gluten free  to have this as a favorite.  Thank you 
    Rose

    Rating: 5
    • Rose, I’m so happy to hear the recipe is a winner for you! Thanks so much for taking the time to leave this excellent review. :)

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