Name: Lemon Almond Flourless Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups blanched almond flour; 3/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 large eggs; 1/4 cup melted butter; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; Powdered sugar for dusting (optional)

Bright, nutty, and naturally gluten-free, this Lemon Almond Flourless Cake is everything you want in a light dessert with bold citrus flavor. Moist and tender with a delicate almond crumb, it gets a double hit of lemon from both zest and fresh juice. Ideal for spring brunches, holidays, or anytime you crave something sweet without the fuss of traditional flour-based baking.

The beauty of this cake lies in its simplicity. With almond flour as the base, there’s no need to worry about gluten or dense texture. It bakes into a golden, lightly crisp exterior while staying moist inside—a dream with tea or a dollop of whipped cream. Plus, it’s one-bowl and foolproof. Let’s get into it.

What Kind of Almond Flour Should I Use?

For the best texture, use blanched almond flour, which is finely ground from almonds with the skins removed. This results in a smooth, fluffy cake. Avoid almond meal, which is coarser and includes the skins—it can make the cake grainy.

Ingredients for the Lemon Almond Flourless Cake

2 cups blanched almond flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup melted butter (or coconut oil for dairy-free)
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Powdered sugar, for dusting (optional)

How To Make the Lemon Almond Flourless Cake

Step 1: Prep Your Oven and Pan

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, sugar, baking powder, and salt.

Step 3: Mix in Wet Ingredients

Add the eggs, melted butter, lemon juice, lemon zest, and vanilla to the bowl. Stir until fully combined and smooth.

Step 4: Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until golden and a toothpick comes out clean.

Step 5: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, dust with powdered sugar if desired. Slice and enjoy!

Serving and Storing This Cake

This cake is delightful served plain, but also shines with a spoonful of whipped cream or fresh berries. It’s equally at home as a teatime treat or light dessert after a meal.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well—just wrap slices individually for a citrusy pick-me-up any time.

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor, but bottled will work in a pinch.

Is this cake keto-friendly?

With a few swaps (like erythritol for sugar), yes! Almond flour is naturally low in carbs.

Can I make it dairy-free?

Absolutely. Swap melted butter with coconut oil or a vegan butter alternative.

Can I use almond meal instead of almond flour?

Technically yes, but the texture will be denser and less refined.

How do I know when it’s done baking?

The top should be golden and a toothpick inserted in the center should come out clean.

Can I double the recipe?

Yes, just use a larger pan or two 8-inch pans and watch the baking time.

Want More Cake Ideas with a Citrus Twist?

If you’re into lemony bakes, you might love these other refreshing creations:

Lemon Sugar Cookies for a soft, chewy treat.
Cherry Chocolate Cheesecake with a tangy fruit swirl.
Nutella French Toast Casserole if you’re brunch-inclined.
Decadent Carrot Cake Bars with Cream Cheese Frosting for a classic twist.
Lemon Loaf Recipe that’s Starbucks-worthy.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra lemony? Add almond extract? I love hearing how you customize these easy bakes.

For more everyday dessert inspiration, follow me over on Pinterest @NinaDishes.

Let’s keep baking fresh, bright, and fuss-free!

Lemon Almond Flourless Cake

Author: Nina Klatten
Total Time: 40 minutes
Yield: 8 slices

Print Recipe

Description

This Lemon Almond Flourless Cake is a light, zesty, naturally gluten-free dessert with a moist almond crumb and fresh citrus notes. Made with almond flour, lemon juice, and zest, it’s a perfect one-bowl bake for spring gatherings or everyday indulgence.