Best Almond Lemon Loaf Cake

Here’s my go-to almond lemon loaf cake recipe, with a moist, tender crumb and the perfect balance of citrus and nutty flavors, finished with a simple lemon glaze that soaks right into the cake.

This loaf cake has become my afternoon coffee companion, and I always make an extra one to share with neighbors. There’s something so comforting about a slice of homemade lemon cake in the middle of the day, don’t you think?

What Kind of Almonds Should I Use?

For this loaf cake, you’ll want to start with raw, blanched almonds to create your ground almond mixture. While you can buy pre-ground almond flour or almond meal, grinding your own almonds gives you the freshest flavor and lets you control the texture. If you’re grinding them yourself, pulse them in short bursts in a food processor until they’re finely ground – but be careful not to go too far or you’ll end up with almond butter! If you do opt for store-bought, look for almond flour rather than almond meal, as it’s ground more finely and will give your cake a better texture. Just make sure whatever almonds you’re using are fresh – they can go rancid if stored too long, which would give your cake an off taste.

Options for Substitutions

This lemon loaf cake is pretty adaptable – here are some handy swaps if you need them:

• Ground almonds: If you don’t have ground almonds, you can use almond flour or make your own by pulsing whole almonds in a food processor until finely ground. In a pinch, you can replace it with an equal amount of all-purpose flour, though you’ll lose some of that nutty flavor.
• Regular yogurt: Regular yogurt can be replaced with sour cream or buttermilk. If you only have Greek yogurt, thin it out with a bit of milk until it reaches regular yogurt consistency (about 2 tablespoons milk per cup of Greek yogurt).
• Almond flavoring: If you’re out of almond extract, vanilla extract works too. You might want to add an extra 1/4 cup of ground almonds to keep that nutty taste.
• Lemon zest: Orange zest can work in place of lemon zest for a different citrus twist. You’ll need about the same amount from 1-2 oranges.
• Butter: While butter gives the best flavor, you can swap it with an equal amount of neutral-flavored oil like canola or vegetable oil. The texture might be slightly different but still good!
• Powdered sugar: For the glaze, if you’re out of powdered sugar, you can make your own by blending regular sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making this almond lemon loaf comes from not having your ingredients at the right temperature – cold butter and eggs won’t blend properly, leading to a lumpy, uneven batter, so make sure they’re truly at room temperature before starting.

Another common mistake is overmixing the batter once you’ve added the flour – this develops too much gluten and results in a tough, dense cake instead of a tender crumb, so mix just until the ingredients are combined.

When it comes to the lemon zest, avoid the white pith beneath the yellow skin as it adds unwanted bitterness, and remember to test for doneness with a toothpick in the center rather than relying solely on baking time since oven temperatures can vary.

For the glaze, a frequent error is making it too thin – start with less liquid than you think you need, as you can always add more yogurt or lemon juice to reach the perfect drizzling consistency.

What to Serve With Lemon Almond Loaf?

This bright and nutty loaf cake pairs perfectly with your favorite hot beverages – I love serving it alongside a cup of Earl Grey tea or a frothy cappuccino. For breakfast or brunch, add some fresh berries on the side (strawberries and raspberries are especially nice with the lemon flavor) and maybe a dollop of whipped cream or vanilla yogurt. If you’re serving this as an afternoon treat, try it with a scoop of vanilla ice cream or lemon sorbet for an extra special touch. Keep things simple and let the cake’s almond-lemon flavors shine through without too many competing tastes.

Storage Instructions

Keep Fresh: This almond lemon loaf cake stays moist and tasty when kept at room temperature, covered with plastic wrap or in an airtight container, for up to 3 days. If your kitchen is warm, you can pop it in the fridge where it’ll keep for up to 5 days – just bring it to room temperature before serving for the best flavor and texture.

Freeze: Good news – this cake freezes really well! Cut it into slices, wrap them individually in plastic wrap, then place in a freezer bag. It’ll stay fresh for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Make Ahead: Want to prep this cake in advance? You can make the cake and glaze it up to 24 hours before serving. Just keep it covered at room temperature. The flavors actually get better as they meld together overnight, making those lemon and almond notes even more delicious the next day.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 30-40 g
• Fat: 150-160 g
• Carbohydrates: 350-370 g

Ingredients

• 10 tablespoons room temperature unsalted butter (plus extra softened butter for the pan, about 1¼ sticks)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup finely ground almonds
• Zest from 2 large lemons
• 1 cup white sugar
• 2 large room temperature eggs
• 2 teaspoons pure almond flavoring
• 1 cup regular yogurt (whole-milk or low-fat, not greek)
• 1/2 cup powdered sugar
• 1 tablespoon regular yogurt (whole-milk or low-fat, not greek)
• 1 tablespoon fresh lemon juice

Step 1: Preheat and Prepare the Baking Pan

Preheat your oven to 350°F, with the rack positioned in the center.

Generously butter a 9-by-5-inch loaf pan to ensure easy removal of the cake once baked.

Step 2: Combine Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

Whisk in the almond meal and lemon zest to combine.

Set this mixture aside for later use.

Step 3: Mix the Wet Ingredients

In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until the mixture is light and fluffy, about 5 minutes.

Reduce the mixer speed to low and add the eggs, one at a time, making sure to beat well after each addition and scrape down the sides of the bowl as necessary.

Mix in the almond extract for flavor.

Step 4: Combine Wet and Dry Mixtures

With the mixer on low speed, slowly incorporate half of the dry ingredients into the wet mixture.

Add the yogurt next, followed by the remaining dry ingredients.

Once all ingredients are combined, increase the speed to medium and beat for an additional 1 to 2 minutes to develop structure in the batter.

Step 5: Bake the Cake

Pour the prepared batter into the buttered loaf pan, smoothing the top with a spatula.

Bake the cake in the preheated oven for 50 to 60 minutes, or until it is risen, lightly browned, and a skewer inserted into the center comes out clean.

Step 6: Cool and Invert the Cake

Allow the cake to cool in the pan on a wire rack for 15 minutes.

Then, slide a knife around the edge of the cake to loosen it before inverting it onto the rack to cool completely.

Once cooled, flip the cake right side up.

Step 7: Prepare and Apply the Icing

For the icing, sift confectioners’ sugar into a medium bowl.

Gradually whisk in the yogurt, followed by the lemon juice, one teaspoon at a time, until you achieve a smooth and thick consistency that drips slowly from the whisk.

Drizzle the icing over the cake using the whisk, or use an offset spatula to smooth it over the top.

Step 8: Store the Cake

Once the icing has set, cover the cake with plastic wrap.

It can be stored at room temperature for up to 48 hours.

For longer storage, cover with a layer of foil and refrigerate for up to 5 days.

If you’ve tried this recipe, we’d love to hear your feedback!