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
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

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

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

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

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.

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
4.92 from 12 votes
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Almond Flour Cake with Lemon

Yield: 12 servings
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
55 mins
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!


  • 4 large eggs — whites and yolks separated
  • 1/2 cup sugar — plus 2 tablespoons, 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


  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.

Recipe Notes

  • 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.
Course: Dessert
Cuisine: American
Keyword: Almond Flour Cake with Lemon, Easy Homemade Cake Recipe, Gluten Free Dessert

Nutrition Information

Amount per serving (1 (of 12), without toppings) — Calories: 142, Fat: 9g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 52mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 11g, Protein: 5g

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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!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to 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…


  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?

  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. Shawnna Griffin Reply

    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? 

    • 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, 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. :)

  14. Delicious! Plenty of lemon flavor, and lovely texture. I am often baking for a group of people that includes people who eat gluten free or some level of dairy-free, and now one who must avoid even butter due to the Alpha-gal tick-borne illness. Finding a recipe that doesn’t require me to make 3 different things is WINNING.

  15. I made this cake for a friend’s birthday last weekend so that we could take advantage of the last of CA’s gorgeous summer berries, and it was a huge hit! The cake itself was perfection in terms of flavorand consistency and with the berries and the whipped cream it was the perfect light dessert after a big birthday meal. (Well, does it count as a “light dessert” if someone ate 2.5 slices in one sitting? Asking for a friend!) I am definitely adding this one to my list of go-to cakes!

    • YAY Rachel, I’m happy to hear you enjoyed this cake! Thanks so much for giving the recipe a try and for taking the time to leave this awesome review!

  16. Maryanne Varella Richards Reply

    I made this cake for our Staff Christmas lunch. One of my co-workers has celiac disease so I try to do a gluten free dessert for special occasions. Your cake was wonderful. I served with homemade lemon curd and berries. It was a hit and have had requests for your recipe. The only modification I made was to leave out the Almond extract (I don’t keep that one on hand) Thank you for doing the testing and posting the tips with this recipe.

    • Maryanne, I’m so happy to hear this cake was a hit! Thank you so much for giving the recipe a try for your special occasion and leaving this wonderful review!

  17. Just made this cake, and it is great. I will freeze it today, and make it into a bunny cake for Easter. Delicious, and GLUTEN FREE. GOOD RECIPE.

  18. Made this tonight for dessert with fresh strawberries.  Very good!!! Cake was light, not too sweet and perfect to end dinner.  I can imagine just as good with cup of coffee in am!!!!  

  19. H Kathy

    I wanted a taller cake and would like to know if it is ok to use 2 x 6 inch round pans.

    • Hi DS, I haven’t tried making the cake that way, but if you want to stack them, you could experiment! Note that the bake time will likely be shorter.

  20. I just found your recipe and am excited to make it for our Easter dinner!  We will be having 10 and wondered if you have tried making two cakes and layering them with lemon curd in the middle and then finishing like you did with the fruit?  This looks luscious!  Thank you for sharing!! 

    • Jaye, I haven’t made the cake this way, but many other readers have! If you double the recipe, note that it will be A LOT of batter, and sometimes cake recipes can be hard to double while ending up with the right texture. If you are in doubt, you can make the cake twice, then assemble the layers as you like. I hope you all enjoy it and Happy Easter!

  21. Hello Erin ~ Thank you so much for responding to my question about layering the cake.  I made it for Easter but chose the single layer and it was delicious as well as a hit with the guests who attended dinner.  I put it on a plate with a little bit of lemon sauce and then topped with fresh whipping cream and the different fruits.  I especially liked the crusty top after baking because of the sugaring in the bottom of the pan.  Truly a delightful dessert ~ 5 stars for sure! 

  22. Taste was good but mine came out dense vs light and fluffy as described.
    I followed directions exactly. But when I combined the almond flour with egg yolks, the mixture was heavy and crumbly, making it nearly impossible to fold in the whipped egg white mixture without collapsing the eggs.  Any suggestions as to what could have gone wrong? 

    • Hi Julie! As mentioned in step 3 and 4, the dough is really crumbly, which is why I recommend incorporating the egg white mixture 1/2 cup at a time, since it’ll gradually get softer and loosen up as the whites are folded in. It’s hard to know what may have gone wrong without being in the kitchen with you, but other possible culprits could be mismeasuring the flour or overbaking. I’m glad the cake still tasted delicious!

  23. We really liked this recipe! I made two batches to make a two-layer cake. The cake is pretty delicate, which is great for texture and taste but makes it tricky to move the top layer without cracking. We patched it up with frosting and you couldn’t tell. Enjoyed by the gf birthday girl and everyone else who ate it too!

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