Lemon Almond Cake

Get Ready for a Zesty Treat!

Imagine cutting into a slice of Lemon Almond Cake, where the citrusy aroma dances through the air, mingling with the nutty warmth of almond flour. This cake is not just any dessert — it’s a gluten-free delight that combines tangy lemon and smooth Greek yogurt for a cake that’s as moist as it is delicious. Plus, it comes together in just one bowl, making clean-up a breeze. Need I say more?

Why Make This Recipe

You’ll love this cake for several reasons. First off, it’s super easy to whip up — perfect for those days when you want something sweet but don’t want to bust out every kitchen gadget! Secondly, it’s a hit with everyone—kids and adults alike will be reaching for that second slice. And let’s be honest, who doesn’t love a cake that feels fancy but is as straightforward as pie? 🍰

Ingredients

You don’t need fancy stuff — just these basics!

• 1 1/2 cups almond flour
• 1 cup Greek yogurt
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool before serving, and optionally top with a dusting of powdered sugar or lemon glaze.

How to Make Lemon Almond Cake (Overview)

Making this delightful cake is as simple as it gets! Start by prepping your ingredients and mixing the dry ones together. You’ll then whisk up your wet ingredients, which keeps everything light and fluffy. Pro tip: Don’t worry about over-mixing! Just combine until you see no dry bits, and you’re set to pour the batter into the pan. Bake it until it’s golden and your kitchen smells heavenly! You’ll be rewarded with a moist, zesty cake that is beyond delicious.

How to Serve Lemon Almond Cake

This cake looks as good as it tastes, making it a perfect centerpiece for any gathering. For a wonderful presentation, top it with fresh berries or a drizzle of lemon glaze to add a pop of color and richness. Pair it with a dollop of whipped cream, and you’re in for a treat. The crunchy exterior combined with the fluffy interior is pure bliss, while the tangy lemon will have your taste buds singing! 🍋

How to Store Lemon Almond Cake

Leftover cake? No problem! This lemon almond delight keeps well in the fridge for about 3-4 days. Just make sure to store it in an airtight container to maintain that moisture. Want it to last longer? You can freeze it for up to 3 months! If you do, just wrap it tightly in plastic wrap and then foil. To reheat, simply let it thaw in the fridge overnight and then warm it briefly in the oven.

Tips to Make Lemon Almond Cake

• Check your almond flour for freshness — this step ensures that unique nutty flavor pops!
• Have too many lemons? Add extra zest for a bolder citrus punch or a splash more lemon juice for extra moisture.
• Want a bit more fluffiness? Separate the eggs and beat the whites until stiff peaks form before folding them in.

Variation

Feeling adventurous? Switch it up by adding poppy seeds for an interesting texture or even some chocolate chips if you’re looking for a sweet surprise. If you’re aiming for a vegan version, substitute the eggs with flax eggs and the Greek yogurt with a plant-based option. The options are endless!

FAQs

Can I use regular flour instead of almond flour?

Absolutely! But keep in mind, the cake will no longer be gluten-free and will have a different texture.

Can I make this Lemon Almond Cake ahead of time?

Yes, you can! Just store it in an airtight container and it’ll keep for several days.

What’s the best way to freeze this cake?

Wrap slices in plastic wrap and foil before placing them in a freezer-safe container. They’ll stay fresh for up to 3 months!

📌 Pin this recipe for your next cozy dinner night!

Lemon Almond Cake

A zesty, gluten-free Lemon Almond Cake that combines tangy lemon and smooth Greek yogurt for a moist and delicious dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Gluten-Free

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups almond flour Check for freshness.
• 0.5 cups sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 1 cup Greek yogurt
• 3 large eggs Optional: separate and beat the whites for fluffiness.
• 0.25 cups lemon juice
• Zest of 1 lemon Add extra zest for a bolder flavor.
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.

Baking

1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow to cool before serving, and optionally top with a dusting of powdered sugar or lemon glaze.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat by thawing overnight in the fridge and warming briefly in the oven.