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

How Do You Make Almond Flour Cake From Scratch?

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 cake is that it is gluten free. To be honest, when I see a cake labeled “gluten free,” I’m often skeptical (unless it’s this Gluten Free Carrot Cake, of course!). 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

Almond Flour Cake Toppings

  • 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.

Can You Freeze Almond Cake?

  • Yes, you can freeze almond flour cake! It tasted just as lovely out of the freezer as it did the day I baked it.
  • To Freeze. 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.

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


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

Almond Flour Cake with Lemon

4.93 from 13 votes
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!

Prep: 20 mins
Cook: 30 mins
Total: 55 mins

Servings: 12 servings


  • 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


  • 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.
  • 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.
  • 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 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.


Serving: 1(of 12), without toppingsCalories: 142kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1gCholesterol: 62mgSodium: 52mgFiber: 2gSugar: 11g

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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!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!! 

    1. 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!

  2. 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! 5 stars

  3. 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? 4 stars

    1. 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!

  4. 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!5 stars

  5. Hi! I’d love to try this recipe, but I don’t have cream of tartar. Is that ingredient essential to the baking process?

    1. Hi Stefanie! I’ve never tried to omit the cream of tartar before, but from what I can find online, it sounds like you could substitute 1.5 teaspoons of baking powder for every teaspoon of cream of tartar. If you decide to experiment with it, I’d love to hear how it goes!

    1. Hi Julie! I’ve only tested this recipe with the parchment paper, so I’m not sure how it would turn out. If you decide to try it, I’d recommend making sure it’s greased very well, as almond flour recipes tend to stick.

  6. This is a lovely recipe for gluten free and vegan diets! I used Splenda and it works really well! Thanks Erin for your wonderful contributions to the world of healthy cooking!5 stars

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