This Lemon Almond Cake is the kind of dessert that disappears in minutes and gets requested again and again. It’s moist without being heavy, bright with fresh lemon, and deeply nutty thanks to finely ground almonds. Think Mediterranean sunshine meets cozy afternoon tea.
Perfect for brunch, celebrations, or “I just need cake” moments.
Why This Lemon Almond Cake Is So Special
Ultra-moist texture from almond flour
Bold lemon flavor (zest + juice = magic)
Naturally gluten-free (no flour required)
Elegant enough for guests, easy enough for weekdays
This cake tastes like something from a high-end bakery—but it’s surprisingly simple to make.
Ingredients You’ll Need
For the Cake
2 cups almond flour (finely ground almonds)
1 cup granulated sugar (or superfine sugar)
4 large eggs, room temperature
½ cup unsalted butter, melted and cooled
Zest of 2 large lemons
¼ cup fresh lemon juice
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Optional Lemon Glaze
¾ cup powdered sugar
2–3 tbsp fresh lemon juice
How to Make Lemon Almond Cake
1. Prep the Pan
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk:
Eggs
Sugar
Melted butter
Lemon zest & juice
Vanilla
Whisk until pale, thick, and glossy.
3. Add the Dry Ingredients
Gently fold in:
Almond flour
Baking powder
Salt
Mix just until smooth—don’t overwork it.
4. Bake
Pour batter into the pan and smooth the top.
Bake for 40–45 minutes, until golden and a toothpick comes out clean.
5. Cool & Glaze
Let cool completely.
Drizzle with lemon glaze if using, or dust generously with powdered sugar.
Pro Tips for a “Next-Level” Cake
✨ Use fresh lemons only – bottled juice won’t give the same aroma
✨ Finely ground almond flour = lighter texture
✨ Add sliced almonds on top before baking for crunch
✨ Serve with whipped cream or Greek yogurt for balance
✨ Tastes even better the next day as flavors deepen
Variations You’ll Love
Orange Almond Cake – swap lemon for orange zest & juice
Lemon Blueberry Almond Cake – fold in 1 cup blueberries
Dairy-Free Version – replace butter with olive oil
Extra Fancy – serve with lemon curd and berries
How to Serve It
This cake shines when served:
Slightly warm with tea or coffee
Chilled in summer with fresh berries
As a light dessert after a big meal
It’s elegant, refreshing, and dangerously easy to keep slicing.
Final Thoughts 🍋
This Lemon Almond Cake to Die For is proof that simple ingredients can create something extraordinary. Moist, fragrant, and bursting with citrusy brightness, it’s the kind of cake people talk about long after the last crumb is gone.