This gluten free Almond Lemon Cake has become my go-to for company. It’s a total crowd pleaser and it goes with just about any diet or allergy. The fresh flavor of the lemons and subtle texture of the almond flour makes the perfect combination. Plus, it’s only 5 ingredients.
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Ingredients that make this cake so delicious
Fresh lemons – For this recipe, you’ll definitely need fresh lemons, no lemon juice in the little squeeze-y lemon.
Almond Flour – You can use either ground almond flour or blanched almond flour. The difference is in the skins. Blanched does not include the almond skins and has less texture. I used regular ground almond flour with the skins, so it has a bit of grainy feel. I like it either way.
Eggs – Make sure your eggs are room temperature. They will mix in and beat up better this way.
Recipe Inspiration…
I found the inspiration for this lemon cake from Natasha’s Kitchen. She has so many awesome healthy recipes. Definitely check our her blog here. I find inspiration for recipes all over the place, how about you? Do you tend to keep coming back to the same blog, magazine or cookbook? You find someone that speaks your food language and you sort of fall in love with them, right?
I tend to fall in love with just about everyone’s recipes. And I’m game to try anything. I’m a firm believer in not judging a food unless you’ve tried at least 3 bites. (Also a rule I make my kids stick to.)
To make this gluten free lemon cake, simply…
Preheat your oven to 350°F. Line a spring form pan and spray with non-stick spray and line the bottom with a circle of parchment paper.
In a large mixing bowl, beat the egg yolks and sugar. I like to use my hand mixer for this. Beat for about 2 minutes until it gets thick, creamy and gets light in color.
Add the almond flour and lemon zest, using a spatula to fold and stir together until incorporated.
In a second large mixing bowl, beat the 4 egg whites and beat until stiff peaks form (you should be able to hold the bowl upside down over your head, like on the Great British Baking Show).
Fold the egg whites into the almond mixture. This is where the cake gets its rise, instead of using flour or baking powder/soda. This is why you want to gently fold in the egg whites and do not over-mix. Be sure to scrape all the way to the bottom of the bowl.
Once batter is even in consistency, transfer to the prepared spring-form pan and bake at 350°F for 30 minutes or until the top bounces back when touched.
While the cake is baking, mix the lemon juice with confectioners sugar for the lemon syrup.
Once baked through, let cake rest for 15 minutes. Run a knife around the outer edge and turn over onto your hand then place right side up on cooling rack.
While still warm (not hot), brush the lemon syrup on top of the cake with a pastry brush or a spoon. Use it all up! Once cake is completely cool, add sliced almonds and/or lemon slices. If you want to add confectioners sugar (which I highly recommend) then serve immediately (or wait until ready to serve), since the sugar will dissolve into the syrup.
Love this gluten free almond lemon cake recipe? Try these other delicious cakes!
Delicious Blueberry Muffin Cake 
Flourless Chocolate Cake
Gluten Free Lemon Almond Cake
Ingredients
For the Cake
- 1 1/2 cups almond flour
- 4 eggs, separated room temperature
- 1/2 C granulated sugar
- 1 Tbsp lemon zest grated from 1 large lemon
Lemon Syrup
- 1/4 C lemon juice the juice of 1 lemon
- 1/2 C confectioners sugar
Optional Toppings
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices
Instructions
- Grease and line the bottom of a 9" springform pan with parchment paper. Set aside. Heat oven to 350°F.
- In a large mixing bowl, combine 4 egg yolks and sugar. Beat with an electric mixer on high speed 2 minutes or until thick, creamy and lightened in color. Add almond flour and lemon zest. Use a spatula to fold and stir together until incorporated.
- In a second large mixing bowl, add 4 egg whites and beat until stiff peaks form (about 2 minutes). Fold the egg whites into the almond batter. Be sure to scrape all the way to the bottom and continue folding until there are no more white streaks.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack.
- In a small bowl, stir together the lemon juice and confectioners sugar. Using a pastry brush (or a spoon), brush the top of the cake with the lemon syrup. Use it all up! Sprinkle almond slices, confectioners sugar and lemon slices on top. The confectioners sugar will dissolve into the syrup, so serve immediately or wait to sprinkle with sugar until just before serving.
This looks delicious. Can’t wait to give it a try.
I made this cake for my friend’s birthday. We all loved it and 3 of us ate 3/4 of the cake. I served it with whipped coconut cream. I liked the simple ingrediants. Thanks,Julie
I did this as my first keto cake because it has no other ingredients that have carbs and almond flour is light on carbs so perfect! I loved it! I subbed sugar for stevia
Ooo Stevia! Did you adjust the dry ingredients to compensate for the lack of sugar? I’d love recommendations on this!
Great idea Cris! I’m so glad you found a way to make this Keto!
This is really a very delicious cake, the cake had a nice lemon taste not to sour just right and was melting in the mouth with each bite taken.. I top mine with a condensed milk and lemon juice mix for the first layer and then a cream and icing sugar mix for the top with a little bit of white chocolate… Not as healty as yours though 😉. My family loved it… Definitely keeping the recipe.. Thanks for sharing this lovely and easy recipe…
Whoa! That sounds amazing. So glad you and your family enjoyed it!
Loved it
Are the measurements American? Does C mean cup? I’m a bit confused as sometimes the recipe says cup & other times C. My usual interpretation of C is Celsius, but then I’m an Australian & used to metric.
Hi Briony! Yes, a capital C is short for cup. Sorry for the confusion. I hope you enjoy this recipe!
Hi, I used maple syrup instead of sugar for the sweetness.
my cake was not soft as described, could you please advise. Thank you
Hmm, good question. I’m not sure how maple syrup would work as a substitute in this recipe. But you’ll want to make sure you’re using almond flour, as opposed to ground almonds. I find that blanched almond flour worked best. Also be sure not to over bake, pull it out as soon as it’s set in the middle. If you’re opposed to granulated white sugar, I’ve found granulated coconut sugar works as the best substitute. Hope that helps! Reach out if you’re still having trouble.
I don’t have a cake pan. Could I make this as muffins?
I haven’t tried it this way, but there’s no reason why not. Just reduce the time and keep an eye on them. I’d also make sure to grease and flour the muffin tin so the cakes don’t stick. Let me know how it comes out!
Delicious!!! I’ve eaten this twice and made it once with a granddaughter. I made it in 3 small springform pans. In addition to the called for almond slices and confectioners sugar sprinkled on top, we also sprinkle the top with fresh blueberries (no lemon slices). Stunning.
I’m so happy you loved it! I bet they’re adorable as small cakes too!
This looks delicious and I plan to make it for company this week. question: how far in advance can it be made. If I make it the morning of, do I refrigerate or leave on the countertop?
Thank you!
Hi Diane,
Great question! The cake can be made up to 5 days ahead of time, without the lemon syrup. Be sure to wrap it well in cling wrap. Then on the day you plan to serve, gently warm in a 250°F oven for 10-15 minutes, then add the lemon syrup and serve!
I hope you and your company loves it!