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Home » Dessert » Gluten Free Almond Lemon Cake

Gluten Free Almond Lemon Cake

January 7, 2020 By Amy 14 Comments

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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.

Lemon Almond Cake | Gluten Free, delicious and only 5 ingredients

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Lemon Almond Cake | Gluten Free, delicious and only 5 ingredients. #glutenfree #almondflour #lemoncake

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!

  • Blueberry Muffin Cake - Perfectly delicious and simple recipe! Goes great with an evening coffee for dessert, or as breakfast! Kids and adults will love it!
    Delicious Blueberry Muffin Cake
  • Flourless Chocolate Cake | Simple, natural ingredients, gluten free, refined sugar free and so soft, moist and decadent!
    Flourless Chocolate Cake

If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!

Lemon Almond Cake | Gluten Free, delicious and only 5 ingredients
Print Recipe
5 from 3 votes

Gluten Free Lemon Almond Cake

Prep Time20 mins
Cook Time30 mins
Resting Time15 mins
Course: Dessert
Servings: 8 Servings

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.
Lemon Almond Cake | Gluten Free, delicious and only 5 ingredients. #glutenfree #almondflour #lemoncake

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Comments

  1. Judi Hammer

    January 8, 2020 at 8:22 am

    This looks delicious. Can’t wait to give it a try.

    Reply
    • julie

      June 25, 2020 at 7:22 pm

      5 stars
      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

      Reply
      • Cris

        September 10, 2020 at 10:49 pm

        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

        Reply
        • Eva

          September 27, 2020 at 5:20 pm

          Ooo Stevia! Did you adjust the dry ingredients to compensate for the lack of sugar? I’d love recommendations on this!

          Reply
          • Amy

            September 28, 2020 at 4:04 pm

            Great idea Cris! I’m so glad you found a way to make this Keto!

  2. Raylize

    September 1, 2020 at 12:23 pm

    5 stars
    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…

    Reply
    • Amy

      September 2, 2020 at 1:07 pm

      Whoa! That sounds amazing. So glad you and your family enjoyed it!

      Reply
  3. Anonymous

    September 11, 2020 at 11:35 am

    5 stars
    Loved it

    Reply
  4. Briony

    September 24, 2020 at 1:50 am

    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.

    Reply
    • Amy

      September 24, 2020 at 6:32 pm

      Hi Briony! Yes, a capital C is short for cup. Sorry for the confusion. I hope you enjoy this recipe!

      Reply
  5. Paalee

    December 7, 2020 at 8:14 am

    Hi, I used maple syrup instead of sugar for the sweetness.
    my cake was not soft as described, could you please advise. Thank you

    Reply
    • Amy

      December 7, 2020 at 5:36 pm

      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.

      Reply
  6. Judith Norman

    January 5, 2021 at 12:03 pm

    I don’t have a cake pan. Could I make this as muffins?

    Reply
    • Amy

      January 6, 2021 at 10:09 pm

      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!

      Reply

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