Bright, fragrant, and naturally tender, this flourless lemon almond cake is a simple dessert that celebrates real lemon flavor and nutty almond texture. It bakes up moist with a light golden crust and a soft, slightly dense crumb that melts on the tongue. If you enjoy lemon-forward cakes, you might also like a richer loaf like the Costco lemon blueberry pound cake for a different take on citrus and berries.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 8 servings)
- Calories per serving: 380 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 2 g
- Sugar: 26 g
- Sodium: 140 mg
Why Make This Flourless Lemon Almond Cake
This cake is great when you want a simple, gluten-free dessert without sacrificing flavor. The almond flour gives a toasted, buttery taste and a tender crumb. Fresh lemon juice and zest brighten the cake with a fresh, tangy aroma. It’s quick to mix, bakes fast, and looks lovely dusted with powdered sugar. The texture is moist and a little dense — perfect with tea or a light coffee. Bakers with basic ingredients on hand can pull this together any day of the week.
How to Make Flourless Lemon Almond Cake
This cake relies on good ingredients and gentle mixing. Use fresh lemons for the best aroma. Measure almond flour by weight if you can; spooning into a cup can pack it and add too much. Beat the eggs well to incorporate air — that helps the cake rise since there’s no wheat flour. Grease the pan well, and check doneness with a toothpick: it should come out mostly clean with a few moist crumbs.
Ingredients:
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy removal. Measure the almond flour, sugar, baking powder, and salt into a large bowl. Zest the lemons before juicing them so you don’t lose the zest.
Step 2: Mixing
In a separate bowl, whisk together the melted butter, eggs, fresh lemon juice, and lemon zest until smooth and well combined. Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix. The batter will be slightly thick but pourable.
Step 3: Baking
Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the oven and bake for 25–30 minutes, or until the cake is set and lightly golden on top. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Step 4: Cooling
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, then invert the cake onto a wire rack to cool completely. Once cooled, dust with powdered sugar if desired and slice to serve.
How to Serve Flourless Lemon Almond Cake
Serve slices at room temperature with a dusting of powdered sugar. For a more indulgent treat, add a dollop of whipped cream or a spoonful of mascarpone. Fresh berries or a simple berry compote pair beautifully with the lemon. This cake also makes a lovely afternoon tea treat or a light dessert after a citrus-forward meal.
How to Store Flourless Lemon Almond Cake
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Wrap tightly or place in an airtight container for up to 5 days. Let slices come to room temperature before serving for best flavor.
- Freezer: Wrap whole cake or individual slices in plastic wrap and freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Expert Tips for Perfect Flourless Lemon Almond Cake
- Use blanched almond flour for a lighter texture and pale crumb. Coarser almond meal will make the cake denser.
- Weigh ingredients when possible. Almond flour and sugar vary by volume.
- Room-temperature eggs mix more evenly and trap air better.
- Don’t overbake. The cake should be set but still moist. It will firm slightly as it cools.
- For extra lemon punch, brush the warm cake with a thin syrup made from equal parts lemon juice and sugar.
- If you want a lighter rise, separate eggs and whip whites until soft peaks, then fold into the batter gently.
Delicious Variations
- Lemon Glaze: Mix 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake.
- Almond-Orange: Substitute orange zest and orange juice for a different citrus note.
- Berry-Topped: Serve with macerated strawberries or blueberries for added sweetness and color.
- Chocolate Drizzle: Melt dark chocolate and drizzle over slices for a richer dessert.
- Nut Crunch: Sprinkle sliced almonds on top before baking for a toasted crunch.
Frequently Asked Questions
Q: Is this cake naturally gluten-free?
A: Yes. This recipe uses almond flour instead of wheat flour, making it naturally gluten-free. Always check labels if you have a severe allergy.
Q: Can I substitute almond flour with almond meal?
A: You can, but almond meal is coarser and can produce a denser texture. The cake will still be tasty but slightly heavier.
Q: Can I reduce the sugar?
A: Yes. You can reduce sugar by about 1/4 cup without major texture changes. The cake will be less sweet but still balanced by the lemon. If you reduce too much, sweetness and moisture may be affected.
Q: How do I know when the cake is done?
A: The top should be lightly golden and the center should be set. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
Q: Can I use a different pan size?
A: A 9-inch round pan is ideal. If you use an 8-inch pan, the cake will be thicker and may need a few extra minutes. For a loaf pan, reduce baking time and check earlier.
Q: Can I make this dairy-free?
A: Yes. Replace the butter with a neutral oil like avocado or melted coconut oil in equal measure. The texture will be slightly different but still moist.
Q: Will the cake keep its lemon flavor over time?
A: Lemon aroma is brightest on the first day. Store properly; chilling dulls aroma slightly but flavor returns as it warms to room temperature.
Conclusion
This flourless lemon almond cake is an easy, bright dessert that celebrates fresh lemon and nutty almond flavor. It’s forgiving, quick to prepare, and a lovely choice for tea, brunch, or a light dessert. For another take on lemon cakes with berries and a pound-cake style, check out Flourless Lemon Almond Cake – Simply Recipes for inspiration and tips. Give this recipe a try — the lemon aroma and tender crumb make it worth baking.
Print
Flourless Lemon Almond Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A simple, gluten-free dessert celebrating fresh lemon flavor and nutty almond texture, perfect with tea or coffee.
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- In a large bowl, combine almond flour, sugar, baking powder, and salt. Zest the lemons before juicing them.
- In a separate bowl, whisk together melted butter, eggs, lemon juice, and lemon zest until smooth. Pour into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until set and lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
For extra lemon flavor, consider brushing the warm cake with a lemon-sugar syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
