Lemon Almond Flourless Cake Recipe

This cake is basically sunshine you can slice — a dense, tender, flourless almond cake brightened with lemon zest and juice. It’s not fussy or fancy, but it feels fancy when it comes out of the oven: crackled top, moist middle, almond-y, and lemony enough to make you pay attention. It’s naturally gluten–free, packs a punch without a complicated ingredient list, and it’s one of those desserts that makes a few people swoon and the rest ask for seconds.

My family is embarrassingly obsessed with this one. My husband will walk past it twice just to peek at the top and then pretend he wasn’t thinking about dessert while doing the dishes. The kids call it “lemon cloud cake,” which I let slide because it’s cuter than “dense almond cake.” Once, I forgot to grease the pan and we played the “how much can we pry from the springform without breaking it” game—long story short: a little patience, a butter knife, and three forks saved the day. It’s become our weekend ritual: coffee, a thin slice, sunlight on the kitchen table, and someone inevitably requesting it for a birthday.

Kitchen Talk

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This cake is forgiving in the best ways. I’ve learned to trust the wobble in the middle instead of panicking and jamming it back in the oven. If you’re whipping eggs by hand, arm workout included. If you’ve got a food processor, grind your almonds there — it’s messy but satisfying, and you’ll get a silkier crumb. Once I tried swapping lemon for orange because I was out of lemons; it was tasty but lost that bright, tart snap. Also: don’t skip the zest. The juice is great, but the zest is where the soul lives.

Shopping Tips

– Nuts & Seeds: Buy superfine blanched almond flour or whole blanched almonds to grind at home; avoid almond meal with skins for a smoother texture.
– Citrus: Choose firm, heavy lemons with bright skin — they’ll have more juice and tastier zest; organic if you’re using the peel.
– Baking Basics (Flour/Sugar/Leaveners): You won’t need flour, but use superfine or caster sugar for better dissolution when whipping eggs.
– Eggs: Use fresh large eggs and bring them to room temp for easier whipping and better volume.
– Fats & Oils: Unsalted butter gives that richer, golden flavor; a neutral oil works if you need a dairy-free swap.

Prep Ahead Ideas

– Zest and juice the lemons the day before and store them in a sealed jar in the fridge — zest especially keeps the flavor ready to go.
– Measure out almond flour/sugar and toast whole almonds if you plan to grind them; keep them in an airtight container.
– The baked cake gets perkier the next day; you can bake it a day ahead and store covered at room temp or chilled overnight to save evening time.

✔Time-Saving Tricks

– Use a food processor to blitz almonds and zest — saves tons of time and yields ultra-fine crumbs.
– Whisk eggs with a stand mixer or handheld for speed; it’s one of those “do it now or regret it” steps.
– Line and grease your pan the night before so you’re not rummaging for parchment when everyone is watching.

✔Common Mistakes

– Overbaking: this cake dries out if you leave it in too long — err on the side of slightly under, it firms up while cooling. I once left it in because I walked off to take a call; we ate it anyway with extra whipped cream.
– Using coarse almond meal: it makes the texture gritty. If you only have coarse almonds, blitz longer in the processor.
– Skipping the zest: the cake will be lemony but flat; zest adds the fragrant lift.
– Not greasing the pan well: flourless cakes can stick—use parchment and a greased ring/springform.

What to Serve It With

– Whipped cream, lightly sweetened mascarpone, or crème fraîche and a handful of fresh berries.
– A drizzle of lemon glaze or warmed berry compote for company.
– Strong coffee or an herbal tea — the cake’s almond notes love a roast or citrusy tea contrast.

✔Tips & Mistakes

– Let the cake cool mostly in the pan — it stabilizes and is less likely to collapse.
– If your batter looks too loose, don’t panic; almond cakes are wetter than wheat cakes but still bake up fine.
– Salt is your friend: a pinch in the batter amplifies the almonds and lemon.
– Don’t skip sifting powdered sugar on top if you want it to look like you knew what you were doing.

✔Storage Tips

Keep leftovers covered on the counter for a day or two, or wrap tightly and refrigerate for up to 4 days. Slices freeze well wrapped in plastic and foil; thaw slowly in the fridge. It’s honestly delicious cold for breakfast with coffee — no shame in that.

✔Variations and Substitutions

If you don’t have almonds, try hazelnuts for a nuttier, more praline flavor — texture will change but it’s surprisingly good. Swap some sugar for honey if you want a different sweet note, but expect a denser crumb and darker color. Orange zest instead of lemon is fine, but the cake won’t be as tart. Vegan versions are tricky because eggs give structure here; aquafaba can work but expect a different texture — experiment if you’re patient and forgiving.

Frequently Asked Questions

Lemon Almond Flourless Cake Recipe

Bright lemon and nutty almond make this moist, naturally gluten-free cake shine. Simple to bake and lovely with fresh fruit.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup blanched almond flour
• ▢ 0.9 cup granulated sugar
• ▢ 7 tbsp unsalted butter, melted and cooled
• ▢ 7 oz eggs, at room temperature about 4 large eggs
• ▢ 2 tsp freshly grated lemon zest
• ▢ 3 tbsp fresh lemon juice
• ▢ 1.25 tsp baking powder
• ▢ 0.25 tsp fine sea salt
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp almond extract optional
• ▢ 2 tbsp sliced almonds optional, for topping
• ▢ 2 tbsp powdered sugar for dusting

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
• Whisk almond flour, baking powder, and salt in a bowl; set aside.
• Beat the eggs and sugar in a large bowl until thick and pale, about 2–3 minutes.
• Whisk in melted butter, lemon zest, lemon juice, vanilla, and almond extract until smooth.
• Fold the dry mixture into the wet just until combined. Spread batter into the pan; tap to level. Sprinkle sliced almonds if using.
• Bake 32–38 minutes, until golden and a tester comes out clean or with a few moist crumbs.
• Cool 10 minutes, release the ring, and cool completely. Dust with powdered sugar, slice, and serve.

Notes

Try serving with fresh berries, lemon curd, or a dollop of whipped cream. For a twist, swap vanilla for a little extra almond extract and add a pinch of cardamom. Store covered at room temperature for 2 days, or wrap slices and freeze up to 2 months.

This recipe is an original creation inspired by classic Lemon Almond Flourless Cake Recipe flavors. All ingredient ratios and instructions are independently developed.