This gluten free Almond Flour Cake is infused with bright lemon flavor and topped with fresh whipped cream and berries. It’s the perfect way to welcome warmer weather in the spring or bid it adieu at the end of summer.
Lemon always reminds me of spring, because every year at Easter, my Grammy bakes a special lemon dessert for our meal (this Lemon Cream Pie is a specialty of hers).
This year, I stuck to my family’s tradition of lemon (this Lemon Cake with Lemon Cream Cheese Frosting was a hit a few years ago), but I wanted to see if I could come up with a signature dessert of my own.
Not only is this 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!
5 Star Review
“Made this tonight for dessert with fresh strawberries. Very good!!! Cake was light, not too sweet and perfect to end dinner.”— Kathy —
How to Make Almond Flour Cake
This Almond Flour Cake is special for so many reasons.
It is decidedly unfussy to prepare (like this Lemon Poke Cake), 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 alongside a cup of morning coffee.
- Almond Flour. 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 (this Gluten Free Carrot Cake is another favorite of mine).
- Eggs. Provide structure to this cake as it bakes so it doesn’t fall flat.
- Cream of Tartar. Stabilizes the eggs during mixing and baking.
- Lemon Zest. Adds a happy hit of bright lemon flavor.
- Vanilla and Almond Extract. A marriage of flavors that pair well with the lemon flavor of this gluten free flourless cake.
- Sugar. Sweetens the cake and keeps it moist and tender.
- Baking Powder. Acts as a leavener to give this cake just the right amount of lift in the oven.
Almond Flour Cake Toppings
Decorate your finished cake with any of the following garnishes:
- Whipped Cream. A topping that’s always delicious!
- Fresh Berries. Strawberries, blueberries, or raspberries would all be tasty.
- Vanilla Ice Cream. Simple and an ideal match for fresh berries!
- Almonds. Sprinkle a few sliced almonds on top for a beautiful and delicious touch.
- Lightly grease an 8-inch round pan, line with parchment paper, and sprinkle with 2 tablespoons of sugar.
- Combine the egg whites, 1/4 cup of sugar, vanilla extract, almond extract, and cream of tartar. Beat to soft peaks, then gradually add the remaining 1/4 cup sugar. Set aside.
- In a separate bowl, combine the almond flour, baking powder, salt, and egg yolk.
- Using a gentle hand, gradually, fold the egg white mixture into the almond flour mixture. Fold in the lemon zest.
- Transfer the cake batter into the prepared cake pan, and bake until golden. Let cool slightly in the pan before transferring to a wire rack to cool completely.
- Garnish the cake with berries, almonds, and whipped cream, slice, and serve. ENJOY!
- To Store. Undecorated almond flour cake may be stored at room temperature, in an airtight container, for up to 3 days. Once decorated with fruit and whipped cream, the cake should be stored in the refrigerator.
- To Freeze. Let it cool completely, then tightly wrap it in plastic and place in the freezer. Let it thaw in the refrigerator overnight before serving. Almond flour cake may be frozen for up to 2 months.
Frequently Asked Questions
Better safe than sorry! Cakes baked with almond flour at notorious for sticking to pans. Therefore, I don’t recommend skipping greasing the pan or lining it with parchment paper.
The trick to working with almond flour and egg whites is a light hand. When mixing the two together, you want to work gradually to make sure you don’t completely deflate the egg whites with the heavy almond flour.
Yes! Multiple readers have reported doubling the recipe to make this recipe into a beautiful gluten free layer cake. Add whatever filling you’d like between the layers. A Lemon curd of blueberry compote would be divine.
Almond Flour Cake
- 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 almond flour
- 1 teaspoon baking powder I recommend aluminum-free
- 1/4 teaspoon kosher salt
- 2 tablespoons lemon zest about 2 medium lemons
- Sliced berries, toasted slivered almonds, whipped cream for serving
- 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 up the sides. Line the bottom with parchment paper, then coat again. Sprinkle 2 tablespoons sugar into the bottom of the pan.
- 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 until combined. Set aside.
- 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.
- 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.
- 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 STORE: Undecorated cake may be stored at room temperature, in an airtight container, for up to 3 days. Once decorated with fruit and whipped cream, the cake should be stored in the refrigerator.
- TO FREEZE: Let it cool completely, then tightly wrap it in plastic and place in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before serving.
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