Almond Lemon Cake

Moist & Fluffy

This moist, light, and fluffy almond flour lemon cake  is a grain-free, gluten-free dessert using my favorite baking tricks, simple enough even a novice baker can pull off!"

– Mamagourmand


Sugar | Eggs Butter | Baking Powder Lemon Zest Lemon Extract Almond Flour Cornstarch (or substitute Coconut Flour)

Beat the egg whites until foamy. Then gradually add in the sugar and continue to whisk until stiff peaks form.

Let's Make It!

In a separate bowl, beat together the egg yolks and remaining sugar. Add in the lemon zest, lemon extract, and melted, cooled butter.

Add the dry ingredients to the egg yolk mixture and mix until mell combined. Then mix in the egg whites mixture, 1/3 at a time.

Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds and coarse sugar. Bake for 30-34 minutes.

Place on a cooling rack and combine the glaze ingredients in a small bowl. Drizzle over the top, then serve.

Why whip the eggs separately?

Folding in the egg whites gives a lighter, fluffier crumb. Almond flour is a dense, heavy flour, so this helps aerate the crumb.

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