Through many years of gluten-free baking experience and developing almond flour recipes, I have perfected easy tips for making light, fluffy cakes. This moist almond flour lemon cake is no exception! Learn how to make a grain-free, gluten-free lemon cake by using my favorite baking tricks, simple enough even a novice baker can pull off!
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Gluten-Free Almond Flour Lemon Cake Recipe
Many home bakers love to use almond flour in baked goods not only because of dietary preferences, but the sweet, nutty, and unique texture it adds to cakes, brownies, cookies, breads, and muffins. Using homemade blanched almond flour means enjoying gluten-free and grain-free desserts, but also deliciously appeals to all!
Some of my most popular recipes on the site, like moist old fahsioned almond flour carrot cake and soft, flexible almond flour tortillas earn rave reviews because of the surprisingly unexpected texture. To make this fluffy almond flour lemon cake recipe, I relied on some of my go-to easy baking tricks.
Some common problems when baking almond flour cakes comes from its high moisture content and weight. Since the “flour” is actually just ground almonds, it is denser and contains more fat than gluten-free all purpose flour or wheat flour. Therefore, making an almond flour cake requires a different ratio of wet to dry ingredients.
First, a smaller amount of fat is required since the ground nuts already contain an ample supply. Unlike when making a fluffy gluten-free white cake, which requires more oil to coat the starches, adding more fat to an almond lemon cake would make it dense and heavy.
Another trick when using almond flour in cakes is to beat the egg yolks and whites separately. The yolks binds the ingredients, which is key because the cake is gluten-free. The beaten whites aerates and lightens the crumb and also builds a lighter structure so the cake doesn’t condense.
It came out perfect! Moist and fluffy like you named it. Will definitely make it again. Thank you for the recipe!
—Nan
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Ingredient Tid Bits
- Almond flour – For best results, use blanched almond flour, not almond meal, which will make the texture more coarse and rustic.
- Lemons – When testing this recipe I found the lemon flavor could easily be lost and not citrus-forward. To help with this, instead of using lemon juice, which isn’t as potent, I instead added 1 full tablespoon of lemon zest and lemon extract to the cake. Some of the juice from the zested lemons can be used to make a nice citrus glaze for the top.
- Sugar – I tested the recipe with granulated white sugar. Unfortunately I do not know how the cake would turn out with a sugar-free substitute or alternative sweetener, such as coconut sugar. If you try this, please leave a comment below the recipe card! Using a liquid sweetener, such as pure maple syrup or honey is not recommended because it would introduce more moisture into the recipe.
- Eggs – To make a fluffy cake, the whites and yolks are beaten separately. Also, this gluten-free lemon cake uses three large eggs, to help with binding.
- Butter – I like the flavor dimension melted butter adds to the taste, but if you need a dairy-free modification, substitute melted coconut oil or vegan butter sticks.
- Cornstarch – This is an additional baking trick I use to build up the cake structure. You can see below the difference in texture when using cornstarch and not. It helps absorb excess moisture for a lighter texture. Alternatives include leaving it out for a slightly denser, flourless cake texture, or replacing it with an equal amount of coconut flour or tapioca starch. This is a trick I use for tender scones made with almond flour as well.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Separate the eggs – you’ll thank me!
This is key to making a fluffy almond flour cake! It’s easier to separate the whites from yolks when they are cold then let them sit to come to room temp, which beat up stiffer. Using a whisk attachment, beat the whites on high speed until foamy and then gradually add ½ cup sugar. Beat until stiff, glossy peaks form. Set that aside for later.
In a separate bowl add the egg yolks with remaining sugar. Beat until the yolks double in volume and become pale, about 2 minutes. Then mix in the melted, cooled butter, lemon zest, and lemon extract.
Time for the almond flour…and a little warning
To the egg yolk mixture, add the almond flour, cornstarch (more on that below and why it’s also key for a fluffy cake👇), baking powder, and salt. Once you mix it the batter will be very thick, like you’ll question everything thick.
Trust. Start folding in the beaten whites, a third at a time, and everything will loosen up. Promise.
Finishing touches and baking
Pour the batter into a greased and lined 9-inch cake pan. You could leave this off, but a dusting of sliced almonds and coarse sugar makes a crunchy, sweet crust, so what’s to lose?
Bake at 350ºF for 30-34 minutes. If the oven is opened too much, the cake will fall, so try to use visual cues instead of opening to check until the very end. The cake should look set and risen in the middle. When gently touched, it should be firm and a toothpick inserted in the middle should come out clean.
Cool completely, transfer to a serving platter, and drizzle with optional lemon glaze or other suggested yummy toppings below.
Perfected Almond Cake Texture
When testing the recipe I first experimented with using only almond flour and my technique for separating the egg whites and folding in separately. However, I didn’t think that went far enough to lighten the crumb.
Therefore, I added another starch to absorb some of the moisture. Cornstarch was an easy option because I always have it on hand, and it worked beautifully! If you would rather not use cornstarch, though, substitute an equal amount of coconut flour or tapioca starch, which also does a great job of soaking up moisture.
Cake Pan Sizes and Modifications
To make this almond lemon cake I baked it in a single layer, but it is certainly easily to modify! During recipe testing I used a 9-inch cake pan, and photographed the final images that way. However, using an 8-inch pan would yield slightly thicker layers.
If using 8-inch cake pans, you will have to bake about 5 minutes longer. Since almond flour contains a lot of moisture, it’s better to error on the side of slightly over baking. The middle should be fully set and spring back when touched. Also, be sure to not open the oven too much or the cake will fall. I would rely on using visual cues for testing until the very end.
Alternatively, this cake could also be baked in a 8X8-inch square pan for a delicious snack cake. Serve slices with a dollop of whipped cream and fresh berries for tea, brunch, or alongside coffee.
To easily remove the cake without disturbing the almond topping, you may also bake the cake in a 8 or 9-inch springform pan. Allow it to cool completely before releasing it from the outer ring.
Frosting and Topping Options
It was hard to stop imagining more and more possibilities for this moist lemon cake! I sprinkled on sliced almonds and coarse turbinado sugar before baking, but there are many complimentary flavors to choose from.
Go simple with a dusting of powdered sugar, or double the recipe to make a layer cake and frost with whipped cream frosting, buttercream, or cream cheese frosting.
Love coconut? Stir in ¾ cup into the cake batter. You could also serve with toasted coconut and whipped cream. Fresh berries are also a great addition. After stirring in the whipped egg whites, gently stir in 1 pint of fresh blueberries or raspberries.
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Moist, Fluffy Almond Flour Lemon Cake (Easy Tips)
Ingredients
- 3 large eggs, separated when cold and then set at room temperature
- 1 cup (200 g) granulated sugar, divided
- ¼ cup (57 g) melted and cooled butter, see recipe notes for dairy-free
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 2 ¼ cups (231 g) blanched almond flour
- ¼ cup (34 g) cornstarch, see recipe notes for substitute
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Toppings
- 3 tablespoons (18 g) sliced almonds
- ½ tablespoon coarse turbinado sugar
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 1 ½ tablespoons lemon juice
Equipment
Instructions
- Preheat the oven to 350℉. Line a 9-inch cake pan with a cut-to-size piece of parchment paper or wax paper, then grease with non-stick cooking spray. For a thicker cake layer, use a 8-inch cake pan.
- Add the room temp egg whites to a clean, dry mixing bowl. Using a whisk attachment, beat the egg whites on high speed until foamy. Gradually add ½ cup sugar, a couple tablespoons at a time. Beat until stiff, glossy peaks form. Set aside the bowl.3 large eggs, 1 cup granulated sugar
- In a separate bowl add the egg yolks with remaining sugar. Beat until the yolks double in volume and become pale, about 2 minutes. Then mix in the melted, cooled butter, lemon zest, and lemon extract.¼ cup melted and cooled butter, 1 tablespoon lemon zest, 1 teaspoon lemon extract
- To the egg yolk mixture, add the almond flour, cornstarch (or substitute), baking powder, and salt. Mix until well combined. The batter will be very thick.2 ¼ cups blanched almond flour, ¼ cup cornstarch, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- Add one-third of the egg whites and use the mixer to combine. Repeat with another one-third egg whites. Finally, add the remaining egg whites and use a spoon to gently fold into the mixture.
- Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds and turbinado sugar.3 tablespoons sliced almonds, ½ tablespoon coarse turbinado sugar
- Bake for 30-34 minutes. If the oven is opened too much, the cake will fall, so try to use visual cues instead of opening to check until the very end. The cake should look set and risen in the middle. When gently touched, it should be firm and a toothpick inserted in the middle should come out clean.
- Cool on a wire rack for 10 minutes. Turn onto a wire rack to release. Place another wire rack on top of the turned over cake and flip back over, so the topping is face up. Cool completely before drizzling with glaze.
- Transfer the cake to a serving platter. Combine the glaze ingredients in a small bowl. Adjust the consistency by adding more juice, milk, or powdered sugar. Drizzle over the top. The glaze will harden as it sits.1 cup powdered sugar, 1 ½ tablespoons lemon juice
Notes
Dairy-Free modification
Replace butter with melted coconut oil or vegan butter stick.Cornstarch Substitute
Alternatives include leaving it out for a slightly denser, flourless cake texture, or replacing it with an equal amount of coconut flour or tapioca starch.Serving / Storing / Freezing
The cake may be stored at room temperature or refrigerated up to three days. If storing in the refrigerator, the texture will become slightly more condensed, like a flourless cake. To store, press a piece of plastic wrap to the cut sides of the cake or in an airtight container, like a cake carrier. If uncut, loosely cover the top with foil. Plastic wrap will trap in moisture and may make the cake soggy. Freeze flourless almond flour lemon cake up to 3 months. Wrap sliced leftovers in plastic wrap and transfer to a ziplock freezer bag. Pull out slices and then sit at room temperature until ready to eat. If freezing the whole cake, place in the freezer until solid, then wrap securely in plastic wrap and cover again with foil.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Do you think these would work as cupcakes? They seem similar to your chocolate almond flour ones (perhaps the cornstarch here serves a similar purpose to the cocoa powder there)…
Hi Lisa,
Yes, and you are exactly right about the cornstarch and cocoa powder. They would definitely work as cupcakes. I would do the same baking instructions as the almond flour chocolate cupcakes.
Best,
Melissa
I used coconut sugar and it never got thick enough. Definitely no peaks.
I also have one bowl for my KitchenAid, so not sure how to beat the yolks for 2 minutes to double in size. My arm is exhausted.
Disappointed.
Hi Lisa,
I’m so sorry to hear this recipe didn’t work out for you. I don’t have experience making the meringue with coconut sugar, so that may have been the issue. If you only have one bowl you can also use a hand mixer to do the second round, but I do apologize for the frustrations.
Best,
Melissa
I first whip the whites then dump them into a small bowl while I use the main bowl for the yolks etc.
I am thinking that this would be a great little gift cake to be given to the book club members. Given the same thickness, one batch should easily fit into 2- 6 inch pans. They will be a bit thicker. The area for a 9″ pan is 63.62 inches. and for two six inch pans it is 56.52 square inches. Do you have any thoughts before I start down this path.
I think that’s a great idea, Lynda. The baking time will increase slightly. To make sure it’s done you can take the internal temp too. It should be around 190-200℉.
Best,
Melissa
Delicious, flavorful and moist! It took a while to beat up the egg whites and egg yolks, (I just have a hand mixer and hand grated the lemons.) but it came together smoothly. Lovely special treat for anytime of day! Thank you. (I’m wondering if you have ever tried using a little almond flavoring?)
Hi Laura,
Yes, I have! I do this with my almond apple cake from time to time, but not the lemon version. I will give it a try!
Best,
Melissa
This cake was drop dead gorgeous (in flavor). Very light and very moist! I’m hooked 🙂
I normally half what a recipe calls for sugar and used maple syrup instead. So I’m not sure if some of the water content of the syrup helped the moisture content of the cake but it came out fantastic.
I also didn’t have lemon extract so I made a lemon simple syrup to ladle onto it after it was baked. It did add a special touch but I think we could’ve done with out it.
And lastly, I served it with fresh homemade lemon whipped cream 🤤 with all of it being easy on the sugar, we gobbled it all right up! I have to double up next time 🙂
Thank you so much for the recipe! My friends and family absolutely loved it.
Thank you for sharing such a detailed review, Mayce! I appreciate it and am so glad you all loved it!
Best,
Melissa
Looked nothing like the picture. Very dense and dry. My husband has Celiacs so I have made my share of almond flour treats. I should have known there wasn’t enough fat or liquid in the recipe to make it moist. I followed the recipe exactly.
Hi Jane,
I apologize for your bad experience. That is never my intention and I promise I would never put out a recipe that hadn’t be tested multiple times. I wish I could pinpoint exactly what went wrong when you made it. 🙁 Almond flour on it’s own contains a lot of fat and moisture so when I develop recipes around it, I compensate for that so the end result isn’t dense or compressed.
Best,
Melissa
my guess is too much almond flour ….measurements can yield uneven quantities of this dense flour.
Perfect! Made it for my granddaughter’s birthday. Everyone loved it.
Thanks for sharing, Anne! I appreciate the note.
Best,
Melissa
I love anything lemony. However, usually lemon desserts are too sweet. This cake was spot on delicious. Moist and lemony. Thank you for the recipe.
Thanks for sharing, Sheryl! I appreciate it.
Best,
Melissa
I made some modifications to this recipe to suit my needs and it worked perfectly. First, I needed 3×8″ thin layers, so I used 2x this recipe divided into 3 tins. I replaced the lemon extract and zest with 1/2 tsp each vanilla and almond extracts for use with strawberry frosting. I used homemade baking strips to ensure a flat bake – excellent results using wrung out wet paper towel folded to 2″ wide x circumference of the tins, and encased in aluminum foil and secured. As mentioned the batter is thick (even after folding in the egg whites) so I weighed the tins with the batter to get even layers. Each baked cake was just under 1″ thick. I have a convection oven and baked the cakes 15 mins (upper shelf) and 17 mins (lower shelf). I live at 5000 ft, and this recipe worked great otherwise unaltered which is not always the case. Thank you!
I’m so glad you were able to modify this recipe to suit your needs! Thanks so much, Jane, for sharing!
Best,
Melissa
My to go Almond Cake – simple, moist, & zesty🌼🍋 Baked it numerous times, & my family have always enjoyed it🍋🟩🌼
Thanks for sharing, Bessie! It means a lot to have one of my recipes become a families go to.
Best,
Melissa
I made this cake with the cornstarch in an 8 inch pan and it was super easy and turned out beautifully. It never fully rose in the middle (without opening the oven at all), but it didn’t matter. Everyone LOVED it. So glad you’re offering up almond flour recipes. It’s the only gluten-free flour I’ve found that doesn’t give that gluten-free “gritty” texture. Thanks so much for this one! I’ll try it next time with blueberries or coconut for fun.
So good, Jeanne! Thank you for sharing.
Best,
Melissa
This was one of the best cakes I’ve made! I followed the easy recipe exactly. It had great texture and good lemon flavor and was just as good the next day. I will definitly make it again. Thank you for creating delicious recipes that are well written and easy to follow!
It’s my pleasure, Denise! So glad you loved it. Thanks for dropping me a line. I appreciate it!
Best,
Melissa
I made this recipe but with oranges and it turned out quite well better the 2nd time when I let the eggs out to warm up..I will try it with lemons next time but might make lemon syrup to add insteads off the essence
Thanks for sharing, David! I appreciate it.
Best,
Melissa
Excellent!
Thank you for sharing!
Best,
Melissa
Excellent easy recipe turned out beautifully 💚💜🩵
Hi Tim,
I really appreciate you taking the time to let me know! Thanks for making my day!
Best,
Melissa
This recipe was a hit for me. I changed it using maple sugar, added about 3-4 ounces of cream cheese to the mix, and made a maple sugar, lemon glaze. This was exactly what I wanted. Feeling VERY accomplished. This will be my go-to.
I found this recipe after trying another online recipe that was a bust. I think adding the cornstarch and separating the egg whites are game changers.
Thank you!
Appreciate this! Thank you so much for taking a moment to let me know 🙂
Best,
Melissa
53 carbs! YIKES
I followed the recipe exactly (substituted plant based sweetener for sugar) and the dough was more like a cookie dough than a cake batter. The cake is a bit dry.
Hi Dorene,
I’m sorry for the frustrations. I haven’t tested it with a plant based sweetener, but perhaps a liquid version would work better? I’m sorry I can’t be of much help there.
Best,
Melissa
Inspired by a tv show – found your recipe. This is a perfect size, small 8 inch cake. Print worthy and will make many more times. I used alternatives for the cornstarch; a bit of arrowroot and the rest i substituted with coconut flour. Delicious and fluffy.
I also used 1/2 sugar and 1/2 allulose. We are trying to stay lower carb – as well as gluten free. This was a really nice treat.
Thank you for your notes. So helpful! I’m glad you enjoyed!
Best,
Melissa
Could you add frozen fruit to this recipe? I have some blueberries but don’t want to ruin the texture.
Thanks!
Hi Cindy,
I don’t think that should be a problem. It may have to bake a few minutes longer.
Best,
Melissa
Thank you so much for the quick reply ☺️
Have you ever modified this recipe to include ricotta cheese for a gluten free cheesecake? I have made this recipe and liked it very much.
Hi Alice,
No, I haven’t, but I’m intrigued. What were you thinking? Perhaps I can help you modify the recipe.
Best,
Melissa
Doubled the lemon zest and substituted lemon juice for lemon concentrate.
Sewnsational cake. Will keep with favourite recipes.
Thank you so much, Patricia! I appreciate you taking the time to let me know!
Best,
Melissa
First time baking w/ almond flour, so good i’ve made it twice!
Thank you so much, Michelle! That’s great to hear!
Best,
Melissa
Best cake ever. Served with fresh fruit sliced on top and it was a hit. All dinner party guests requested recipe. Sent them your link.
Thank you, Jennifer! I love hearing about recipe requests. Makes me so happy!
Best,
Melissa
Simply delicious! This came out so good. Thankfully we had everything in our cupboard/ fridge to make this, which was just a handful of items = awesome. I reduced the sugar content by around 25% as I have a two year old, and it was still sweet enough for me 🙂
Yes! Love hearing this. Thanks so much for taking the time to share. It’s appreciated!
Best,
Melissa
I baked it in a glass loaf pan for 40 minutes. It came out perfect! Moist and fluffy like you named it. Will definitely make it again. Thank you for the recipe!
Thank you so much! I appreciate you taking the time to let me know.
Best,
Melissa
What a delightful cake! Thank you for this recipe Melissa. I made a plum compote with some over-ripe plums I had on hand. I served the cake warm with cold pralines&cream icecream, and hot compote drizzled on top. Delicious!
Jacqueline
PS Interesting to note…my oven is not working so I made this in my toaster-oven. I had to use an 8″ pan so that it would fit, but it worked splendidly! 🙂
What a wonderful addition to the cake, Jacqueline! Thank you so much for taking the time to share!
Best,
Melissa
Hi Melissa,
Have you ever used this recipe for cupcakes? If so, how long would you bake for? Thanks!
Hi Tricia,
I haven’t, but I don’t see why you couldn’t. I would guess about 15-20 minutes, and use the same clues as testing for the cake.
Best,
Melissa
This is an absolutely delicious cake! It takes much, much longer than 10 minutes to prepare.
Glad you enjoyed it, Susan! Thanks for the note. I added to the prep time. 🙂
Best,
Melissa
Hi Melissa,
I made this cake for dessert tonight and it was a big hit. I didn’t have lemon extract so I used almond extract and it tasted like an Italian almond cookie. My family loved this! Thank you again for another great gluten free recipe!
I appreciate this, Christina! I agree, the lemon and almond extract combo is great! I tested the recipe one time this way and really enjoyed the taste, but thought I should put more of an emphasis on lemon if that was what recipe searchers were looking for. Either way it’s delish!
Best,
Melissa
Thank you for the recipe! I used vanilla extract and extra lemon zest. It definitely had that delicious lemon flavor. I made a Greek yogurt and cream cheese frosting. We enjoyed it!
Sounds amazing! Thanks for sharing!
Best,
Melissa