Fluffy, Moist Almond Flour Lemon Cake (2024)

Through many years of gluten-free baking experience and developing almond flour recipes, I have perfected easy tips for making light, fluffy cakes. This moist almond flour lemon cake is no exception! Learn how to make a grain-free, gluten-free lemon cake by using my favorite baking tricks, simple enough even a novice baker can pull off!

Gluten-Free Almond Flour Lemon Cake Recipe

Many home bakers love to use almond flour in baked goods not only because of dietary preferences, but the sweet, nutty, and unique texture it adds to cakes, brownies, cookies, breads, and muffins. Using blanched almond flour means enjoying gluten-free and grain-free desserts, but also deliciously appeals to all!

Some of my most popular recipes on the site, like almond flour carrot cake and almond flour tortillas earn rave reviews because of the surprisingly unexpected texture. To make this fluffy almond flour lemon cake recipe, I relied on some of my go-to easy baking tricks.

Some common problems when baking almond flour cakes comes from its high moisture content and weight. Since the “flour” is actually just ground almonds, it is denser and contains more fat than gluten-free all purpose flour or wheat flour. Therefore, making a lemon almond cake requires a different ratio of wet to dry ingredients.

First, a smaller amount of fat is required since the ground nuts already contain an ample supply. Unlike when making a moist gluten-free white cake, which requires more oil to coat the starches, adding more fat to a almond lemon cake would make it dense and heavy.

Another trick when using almond flour in cakes is to beat the egg yolks and whites separately. The yolks binds the ingredients, which is key because the cake is gluten-free. The beaten whites aerates and lightens the crumb and also builds a lighter structure so the cake doesn’t condense.

Ingredient Notes

• Almond flour – For best results, use blanched almond flour, not almond meal, which will make the texture more coarse and rustic.
• Lemons – When testing this recipe I found the lemon flavor could easily be lost and not citrus-forward. To help with this, instead of using lemon juice, which isn’t as potent, I instead added 1 full tablespoon of lemon zest and lemon extract to the cake. Some of the juice from the zested lemons can be used to make a nice citrus glaze for the top.
• Sugar – I tested the recipe with granulated white sugar. Unfortunately I do not know how the cake would turn out with a sugar-free substitute or alternative sweetener, such as coconut sugar. If you try this, please leave a comment below the recipe card! Using a liquid sweetener, such as pure maple syrup or honey is not recommended because it would introduce more moisture into the recipe.
• Eggs – To make a fluffy cake, the whites and yolks are beaten separately. Also, this gluten-free lemon cake uses three large eggs, to help with binding.
• Butter – I like the flavor dimension melted butter adds to the taste, but if you need a dairy-free modification, substitute melted coconut oil or vegan butter sticks.
• Cornstarch – This is an additional baking trick I use to build up the cake structure. You can see below the difference in texture when using cornstarch and not. It helps absorb excess moisture for a lighter texture. Alternatives include leaving it out for a slightly denser, flourless cake texture, or replacing it with an equal amount of coconut flour or tapioca starch.

how to make Almond flour lemon cake

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Improving almond cake texture

When testing the recipe I first experimented with using only almond flour and my technique for separating the egg whites and folding in separately. However, I didn’t think that went far enough to lighten the crumb.

Therefore, I added another starch to absorb some of the moisture. Cornstarch was an easy option because I always have it on hand, and it worked beautifully! If you would rather not use cornstarch, though, substitute an equal amount of coconut flour or tapioca starch, which also does a great job of soaking up moisture.

Cake Pan Sizes and modifications

To make this almond lemon cake I baked it in a single layer, but it is certainly easily to modify! During recipe testing I used a 9-inch cake pan, and photographed the final images that way. However, using an 8-inch pan would yield slightly thicker layers, perfect for an almond flour lemon layer cake!

If using 8-inch cake pans, you will have to bake about 5 minutes longer. Since almond flour contains a lot of moisture, it’s better to error on the side of slightly over baking. The middle should be fully set and spring back when touched. Also, be sure to not open the oven too much or the cake will fall. I would rely on using visual cues for testing until the very end.

Alternatively, this cake could also be baked in a 8X8-inch square pan for a delicious snack cake. Serve slices with a dollop of whipped cream and fresh berries for tea, brunch, or alongside coffee.

To easily remove the cake without disturbing the almond topping, you may also bake the cake in a 8 or 9-inch springform pan. Allow it to cool completely before releasing it from the outer ring.

Frosting and Topping Options

It was hard to stop imagining more and more possibilities for this moist lemon cake! I sprinkled on sliced almonds and coarse turbinado sugar before baking, but there are many complimentary flavors to choose from.

• Lemon glaze – Combine 1 ½ tablespoon fresh lemon juice with 1 cup powder sugar and drizzle over cake.
• Dusting of powdered sugar
• Coconut – Stir in ¾ cup into the cake batter. You could also serve with toasted coconut and whipped cream.
• Berries – After stirring in the whipped egg whites, gently stir in 1 pint of fresh blueberries or raspberries.
• Cake frostings – Whether doubling the recipe to make a layer cake, or adding a more decorative topping, this gluten-free cake would also taste great with whipped cream frosting, buttercream, or cream cheese frosting.

Serving, Storing, and freezing tips

Lemon almond flour cake may be stored at room temperature or refrigerated up to three days. If storing in the refrigerator, the texture will become slightly more condensed, like a flourless cake.

To store, press a piece of plastic wrap to the cut sides of the cake or in an airtight container, like a cake carrier. If uncut, loosely cover the top with foil. Plastic wrap will trap in moisture and may make the cake soggy.

Freeze flourless almond flour lemon cake up to 3 months. Wrap sliced leftovers in plastic wrap and transfer to a ziplock freezer bag. Pull out slices and then sit at room temperature until ready to eat.

If freezing the whole cake, place in the freezer until solid, then wrap securely in plastic wrap and cover again with foil.

Expert Tips To Remember

• Eggs easily separate when cold, but then should be left out to come to room temperature before using.
• For a dairy-free recipe, replace the melted butter with coconut oil or a non-dairy butter alternative.
• Adding a little cornstarch to the dry ingredients absorbs moisture and adds a fluffy texture. However, an equal amount of coconut flour or tapioca starch can be substituted.
• To make a layer cake, double the recipe and bake in 8-inch cake pans for thicker layers. Add 5 minutes to the baking time.
• Find additional baking pan options here or alternative toppings and frostings here!

Save this recipe for Almond Flour Lemon Cake to your pinterest board!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policyhere.