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Delicious Lemon Almond Cake with a light lemon glaze and almond sprinkles

Lemon Almond Cake

A zesty, gluten-free Lemon Almond Cake that combines tangy lemon and smooth Greek yogurt for a moist and delicious dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.