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Moist lemon almond cake with glossy lemon glaze, garnished with zest and served on a ceramic plate.

Lemon Almond Cake to Die For


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  • Author: Sophia
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

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

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Whisk together almond flour, all-purpose flour, baking powder, and salt.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Mix in yogurt, lemon zest, lemon juice, almond extract, and vanilla extract.
  6. Gradually add dry ingredients to the wet mixture and stir until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. 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