Dive into the world of almond flour recipes with this delightful almond flour lemon cake that’s sure to brighten your day.
This cake bursts with fresh, zesty flavors and offers a tender crumb that melts in your mouth, making it ideal for anyone seeking gluten-free options or just a lighter bake.You’ll adore its simplicity and how it adapts to brunches, desserts, or snacks.
Recipe Overview
This almond flour lemon cake shines with a bright, citrusy flavor from fresh lemons and a moist, nutty texture thanks to finely ground almonds. It’s quick to whip up in under an hour, beginner-friendly, and naturally gluten-free, appealing to health-conscious bakers exploring almond flour recipes.
Ingredients List
- 2 cups almond flour (use blanched for a finer texture, as it creates a lighter cake without graininess)
- 1/2 cup granulated sugar (or coconut sugar for a lower glycemic option)
- 1 teaspoon baking powder (ensures the cake rises fluffy)
- 1/2 teaspoon salt (balances the sweetness)
- 3 large eggs, at room temperature (room-temp eggs blend smoothly for a uniform batter)
- 1/4 cup olive oil or melted coconut oil (adds moisture and richness)
- Zest and juice of 2 fresh lemons (fresh lemons deliver that vibrant, tangy punch essential for the cake’s signature taste)
- 1 teaspoon vanilla extract (enhances the overall aroma)
Step-by-Step Instructions
Start by preheating your oven to 350°F and greasing an 8-inch cake pan, lining it with parchment for easy release.Mix the dry ingredients—almond flour, sugar, baking powder, and salt—in a large bowl until well combined; this step prevents lumps and distributes flavors evenly.
In a separate bowl, whisk the eggs, oil, lemon zest, lemon juice, and vanilla until frothy, about 2 minutes; the froth incorporates air for a lighter texture.Pour the wet mixture into the dry and stir gently until just combined; overmixing can make the cake dense, so stop when streaks disappear.Bake for 25-30 minutes until a toothpick inserted in the center comes out clean, and the top turns golden; let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips for Success
Measure almond flour by spooning it into the cup to avoid packing it down, which keeps the cake light.Test doneness early since ovens vary, and pull it out when edges pull away from the pan for ultimate moistness.Add a simple glaze of powdered sugar and lemon juice post-baking for extra zing without overpowering the nutty base.
Serving Suggestions
Slice this almond flour lemon cake and serve warm with a dollop of whipped cream or yogurt for a creamy contrast, or pair it with herbal tea to complement the citrus notes.Present it on a cake stand dusted with powdered sugar and garnished with lemon twists for an elegant touch, perfect for gatherings or afternoon treats
Storage Tips
Keep the cake at room temperature in an airtight container for up to 2 days to maintain its fresh texture.Refrigerate for 3-5 days if needed, but bring to room temp before serving to restore softness.Freeze slices wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge for quick enjoyment.
FAQs
Can I substitute the sugar? Yes, swap with honey or maple syrup, but reduce by 1/4 cup and add a tablespoon of almond flour to balance moisture.
What if I don’t have fresh lemons? Bottled juice works in a pinch, but fresh zest is key for that aromatic depth—aim to use real lemons when possible.
Is this recipe nut-free? No, almond flour is central, but for alternatives, try coconut flour with adjustments for absorption.
How do I make it vegan? Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and ensure your sugar is vegan.
Why did my cake sink? Likely from opening the oven door too soon—keep it closed until the last few minutes.
Conclusion
Give this almond flour lemon cake a go today and savor the joy of simple, flavorful baking—tag us in your photos and spread the love.
Almond Flour Recipe
Dive into the world of almond flour recipes with this delightful almond flour lemon cake that's sure to brighten your day.
This cake bursts with fresh, zesty flavors and offers a tender crumb that melts in your mouth, making it ideal for anyone seeking gluten-free options or just a lighter bake.You'll adore its simplicity and how it adapts to brunches, desserts, or snacks.
Ingredients
- 2 cups almond flour (use blanched for a finer texture, as it creates a lighter cake without graininess)
- 1/2 cup granulated sugar (or coconut sugar for a lower glycemic option)
- 1 teaspoon baking powder (ensures the cake rises fluffy)
- 1/2 teaspoon salt (balances the sweetness)
- 3 large eggs, at room temperature (room-temp eggs blend smoothly for a uniform batter)
- 1/4 cup olive oil or melted coconut oil (adds moisture and richness)
- Zest and juice of 2 fresh lemons (fresh lemons deliver that vibrant, tangy punch essential for the cake's signature taste)
- 1 teaspoon vanilla extract (enhances the overall aroma)
Instructions
Start by preheating your oven to 350°F and greasing an 8-inch cake pan, lining it with parchment for easy release.Mix the dry ingredients—almond flour, sugar, baking powder, and salt—in a large bowl until well combined; this step prevents lumps and distributes flavors evenly.
In a searate bowl, whisk the eggs, oil, lemon zest, lemon juice, and vanilla until frothy, about 2 minutes; the froth incorporates air for a lighter texture.Pour the wet mixture into the dry and stir gently until just combined; overmixing can make the cake dense, so stop when streaks disappear.Bake for 25-30 minutes until a toothpick inserted in the center comes out clean, and the top turns golden; let it cool in the pan for 10 minutes before transferring to a wire rack.