Description
This moist Lemon Almond Cake is a bright and zesty dessert made with almond flour, fresh lemon, and yogurt. It’s a one-bowl wonder topped with a tangy lemon glaze—perfect for brunch, tea time, or any occasion.
Ingredients
Scale
- 1½ cups almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup plain Greek yogurt or sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- ½ tsp lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Whisk together almond flour, all-purpose flour, baking powder, and salt.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in yogurt, lemon zest, lemon juice, almond extract, and vanilla extract.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over cooled cake.
Notes
- Use coconut oil and almond milk yogurt to make it dairy-free.
- Top with slivered almonds or fresh berries for added texture.
- Don’t overmix the batter for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg