Moist Almond Flour Lemon Cake

Here’s my go-to almond flour lemon cake recipe, featuring a moist, light texture and a bright citrus flavor that comes from fresh lemons and a simple glaze that soaks right into the cake.

This lemon cake has become a regular in my baking rotation, especially during spring and summer gatherings. I often make an extra one to keep in the freezer for unexpected guests or when I’m craving something sweet with my afternoon tea.

What Kind of Almond Flour Should I Use?

For this lemon cake, you’ll want to use blanched almond flour rather than almond meal – there’s actually a big difference between the two. Blanched almond flour is made from almonds that have had their skins removed and is ground much more finely, which gives your cake that light, tender crumb we’re looking for. Regular almond meal, which includes the skins and has a coarser texture, will make your cake heavier and more dense. When shopping, look for packages specifically labeled as “fine” or “super-fine” almond flour – brands like Bob’s Red Mill or Anthony’s are good options. Just make sure to give your flour a quick sift before using it to break up any clumps that might have formed during storage.

Options for Substitutions

This gluten-free lemon cake allows for several ingredient swaps while keeping its moist texture:

• Avocado oil: You can swap avocado oil with melted coconut oil, light olive oil, or even melted butter in equal amounts. Each will give a slightly different flavor, with butter adding a more rich taste.
• Maple syrup: Honey works great as a replacement (though it will change the flavor slightly), or you can use agave nectar. If using honey, reduce the oven temperature by 25°F to prevent over-browning.
• Almond flour: This is a key ingredient that shouldn’t be substituted as it’s essential for the cake’s texture. Make sure to use finely ground almond flour, not almond meal, for the best results.
• Tapioca flour: You can replace this with arrowroot powder or cornstarch in the same amount. Each will help achieve that light, cake-like texture.
• Powdered sweetener: Regular powdered sugar works perfectly here, or you can make your own by blending granulated monk fruit sweetener or erythritol in a high-speed blender until powdery.
• Lemons: While fresh lemons are best, you can use bottled lemon juice in a pinch. For the zest, you can add 1/2 teaspoon of lemon extract to boost the citrus flavor if fresh lemons aren’t available.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is preventing the cake from becoming too dense – make sure to measure your almond flour correctly by spooning it into the measuring cup rather than scooping directly from the bag, which can pack too much flour into your measurements. A common error is overbaking this delicate cake, so start checking for doneness around 5 minutes before the suggested baking time by inserting a toothpick in the center – it should come out with just a few moist crumbs. Since almond flour browns faster than regular flour, loosely cover the top with foil if you notice it getting too dark before the center is fully baked. For the best texture and flavor, let the cake cool completely before adding the glaze, and don’t skip the lemon zest – it adds essential oils that give your cake that fresh, natural lemon taste that bottled juice alone can’t provide.

What to Serve With Lemon Cake?

This bright lemon cake pairs perfectly with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. For a lovely afternoon treat, serve it alongside your favorite hot tea – Earl Grey works especially well with the lemony notes. If you’re hosting brunch, this cake goes great with a bowl of fresh berries or a fruit compote spooned over top. You can also dress it up with a drizzle of raspberry sauce or a sprinkle of powdered sugar for a pretty presentation that’s not too fussy.

Storage Instructions

Counter Storage: This almond flour lemon cake stays fresh at room temperature for up to 2 days when stored in an airtight container. Just make sure to keep it away from direct sunlight or heat. If your kitchen is warm, it’s better to pop it in the fridge instead.

Refrigerate: For longer storage, keep your cake in the fridge in a sealed container for up to a week. The almond flour keeps it nice and moist even when chilled. I like to let it sit at room temperature for about 20 minutes before serving to let the flavors come alive.

Freeze: This cake freezes really well for up to 3 months! Cut it into individual slices, wrap them in plastic wrap, and store in a freezer bag. This way, you can thaw just what you need. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours on the counter.

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3000-3200
• Protein: 40-50 g
• Fat: 240-250 g
• Carbohydrates: 200-220 g

Ingredients

• 2/3 cup avocado oil (158 ml or about 5.3 oz)
• 2/3 cup pure maple syrup (158 ml or roughly 5.3 oz)
• Juice and zest from 3 lemons (approximately 1/3 cup juice and a bit over 1 tablespoon zest)
• 3 large eggs
• 1 teaspoon vanilla essence (optional)
• 3 cups finely ground almond flour (340g or 12 oz)
• 1/2 cup tapioca flour (65g or about 2.2 oz)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup powdered sweetener (120g or 4.2 oz)
• 2 tablespoons lemon juice or water (15 ml)

Step 1: Prepare the Baking Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit.

While the oven is warming up, line an 8-inch springform cake pan with a circle of parchment paper.

This will ensure that your cake doesn’t stick to the bottom of the pan and can be easily removed once baked.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the following ingredients: avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract.

Continue whisking until everything is well-combined and you have a smooth mixture.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the dry ingredients: almond flour, tapioca flour, baking powder, and sea salt.

Ensure that these ingredients are thoroughly mixed to avoid any clumps.

Step 4: Create the Cake Batter

Transfer the bowl of dry ingredients to the bowl with the wet ingredients.

Mix the two together until a smooth batter forms, ensuring that no lumps remain and everything is well-incorporated.

Step 5: Bake the Cake

Pour the cake batter into your prepared springform pan.

To prevent the top of the cake from darkening more than desired, cover the pan with foil.

Bake the cake for 30 minutes.

After 30 minutes, remove the foil and continue to bake for an additional 15 to 25 minutes.

Check for doneness by inserting an instant-read thermometer into the center of the cake; it should register an internal temperature of 190 degrees F.

Alternatively, you can use the toothpick test; the cake is done if it comes out clean.

Step 6: Cool and Serve

Once the cake is fully baked, allow it to cool completely in the pan.

This cooling period ensures the cake is firm and helps achieve the best texture.

After cooling, release the cake from the springform pan, slice, and serve.

Enjoy your delicious lemony cake!