Lemon Almond Flourless Cake

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If there’s one cake I turn to when I want something light, citrusy, and deeply satisfying without being overly sweet, it’s this Lemon Almond Flourless Cake. I’ve made it countless times, and every single time it comes out of the oven smelling like sunshine. The best part? It’s made without any flour—just almond meal, fresh lemons, and a few pantry staples—so it’s naturally gluten-free and irresistibly moist.

The flavor is what wins everyone over. The zesty brightness of lemon paired with the subtle nuttiness of almonds makes each bite delicate and refreshing. I love how the cake develops a slightly crisp edge while staying tender in the middle. Whether you serve it with a dusting of powdered sugar or a dollop of whipped cream, it always feels like the perfect treat.

Why You’ll Love This Lemon Almond Flourless Cake

This cake is more than just a dessert; it’s a texture-lover’s dream. The ground almonds give it a lovely crumb while keeping it light and airy. Because it doesn’t use traditional flour, it’s a fantastic option for anyone who eats gluten-free or just wants something a little different. Plus, the lemon brings such a bright, tangy punch that cuts through the richness beautifully.

It’s also incredibly simple to make. No need for fancy equipment or complicated steps. Just mix, bake, and enjoy. It stores well too, and I actually think it tastes even better the next day.

What Kind of Almonds Should I Use?

You can use almond flour or finely ground almond meal for this recipe. I personally like using blanched almond flour for a smoother texture, but if you like a bit more rusticity and a nuttier flavor, almond meal made from whole almonds works beautifully too. Just make sure it’s finely ground so the cake stays light.

Options for Substitutions

This cake is pretty flexible. If you want to make it dairy-free, swap the butter for a good-quality vegan alternative or even a light olive oil. For the citrus, lemon is classic, but you can try orange or grapefruit zest and juice for a different twist.

Not a fan of almond flour? Hazelnut meal or pistachio flour can add an interesting spin. And if you want a touch of sweetness without refined sugar, honey or maple syrup can be used—just slightly reduce the liquid elsewhere in the recipe to compensate.

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Ingredients for This Lemon Almond Flourless Cake

Almond Flour – This is the backbone of the cake, giving it a moist, tender crumb. It also imparts a gentle nuttiness that balances beautifully with the lemon.

Eggs – You’ll need a generous amount, as they provide structure and help the cake rise without any flour. They also keep the texture light and fluffy.

Granulated Sugar – Adds sweetness and helps with the cake’s golden-brown crust. You can adjust the quantity slightly based on your preference.

Unsalted Butter – Melted and added to the batter, it enriches the flavor and adds moistness to the cake. You can substitute with dairy-free butter or light olive oil if needed.

Lemon Zest and Juice – These are the stars of the show, bringing a fresh citrus zing. The zest enhances the fragrance while the juice brightens the flavor.

Vanilla Extract – Rounds out the flavor and adds warmth to the citrus-almond combo.

Salt – Just a pinch helps balance the sweetness and enhances all the other flavors.

Powdered Sugar (for dusting) – Optional but adds a beautiful finishing touch.

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Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your cake releases easily after baking and stays intact.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the almond flour and salt. Whisk them together to break up any lumps and ensure everything is evenly mixed.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and fluffy. This step is key to incorporating air, giving the cake its light structure.

Step 4: Add the Flavor Elements

Mix in the lemon zest, lemon juice, and vanilla extract. These will infuse the batter with that bright, citrusy flavor we love.

Step 5: Fold in the Almond Flour

Gently fold in the almond flour mixture using a spatula. Take care not to deflate the eggs too much—this helps keep the cake light.

Step 6: Add the Melted Butter

Slowly drizzle in the melted butter while folding. Make sure it’s well incorporated, as this adds richness and moisture to the final bake.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Dust

Let the cake cool in the pan for 10 minutes before removing the sides. Transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar and garnish with a few curls of lemon zest if desired.

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How Long to Prepare the Lemon Almond Flourless Cake

Prep Time: Most of your time will go into preparing the ingredients and mixing the batter. Expect about 15–20 minutes of prep work. If your almond flour is clumpy, take an extra minute to sift or whisk it.

Baking Time: The cake takes around 30–35 minutes in a 350°F (175°C) oven. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. In total, the full process takes under an hour from start to finish.

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Tips for Perfect Lemon Almond Flourless Cake

• Use room temperature eggs to ensure they whip properly and integrate smoothly.
• Don’t overmix once the almond flour is added. Fold gently to keep the batter airy.
• Check doneness with a toothpick – it should come out clean or with a few moist crumbs.
• Cool completely before slicing, or the delicate crumb may break.
• Toast your almond flour lightly for added depth of flavor if you’re feeling fancy.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients can cause the batter to seize or not mix properly.
• Substituting almond flour with regular flour won’t work – the texture and moisture will be completely off.
• Overbaking will dry out the cake. Keep a close eye toward the end.
• Skipping the parchment paper can cause the cake to stick to the pan.
• Under-whipping the eggs and sugar may result in a dense cake.

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What to Serve With Lemon Almond Flourless Cake?

1. Fresh Berries

Raspberries, strawberries, or blueberries complement the lemon flavor beautifully.

2. Whipped Cream

A dollop of lightly sweetened whipped cream makes each bite extra indulgent.

3. Lemon Curd

For lemon lovers, a spoonful of tangy lemon curd on top adds more zing.

4. Vanilla Ice Cream

The cold creaminess contrasts perfectly with the soft, nutty cake.

5. Herbal Tea

A cup of chamomile or mint tea pairs wonderfully with this light, citrusy dessert.

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Storage Instructions

Room Temperature: This cake can sit at room temp, covered, for up to 2 days. I suggest keeping it in an airtight container to maintain its moisture.

Refrigeration: If you need to store it longer, pop it in the fridge for up to 5 days. It actually tastes great chilled and firms up slightly.

Freezing: You can freeze the cake for up to a month. Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temp or warm slightly in the microwave.

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Estimated Nutrition

Per Slice (Based on 8 slices):

• Calories: ~280 kcal
• Protein: 7g
• Carbohydrates: 20g
• Sugars: 15g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 3g
• Sodium: 80mg
• Cholesterol: 70mg

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Frequently Asked Questions

How do I know when the cake is done?

Check the center with a toothpick—it should come out clean or with a few moist crumbs. The top should be golden brown.

Can I make this cake dairy-free?

Yes, use a plant-based butter or light olive oil as a substitute for the melted butter.

Can I use a different citrus?

Absolutely! Orange or grapefruit zest and juice can offer a unique flavor profile while keeping the same texture.

Is this cake suitable for Passover?

Yes, since it’s flourless and doesn’t use leavening, it’s often served during Passover. Just be sure your ingredients comply with your observance.

Can I make this cake ahead?

Definitely. It stores beautifully and the flavor deepens by the next day. Just wrap it well and keep it in the fridge.

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Conclusion

This Lemon Almond Flourless Cake is the kind of recipe you’ll come back to again and again. It’s elegant yet simple, indulgent but not overly sweet, and perfect for nearly any occasion—from casual brunches to special celebrations. The almond flour makes it naturally gluten-free, while the bright lemon gives it a vibrant, sunny flavor. Whether you’re baking it for a crowd or just treating yourself, it’s sure to impress with its delicate crumb and fragrant citrus notes.

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