Lemon Almond Cake – Easy, Quick & Irresistible
This Lemon Almond Cake is a light, moist, and flavorful dessert made with almond flour and fresh lemon zest. It’s gluten-friendly, naturally sweetened, and requires no mixer—just a simple whisk and a bowl! Perfect for any occasion, this cake delivers a delightful balance of citrusy brightness and nutty richness.
Equipment :
- 9-inch round cake pan
- Mixing bowls (2)
- Whisk
- Spatula
- Parchment paper
- Cooling rack
- Measuring cups & spoons
Ingredients :
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup sugar
- ¼ cup olive oil or melted butter
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- ¼ cup slivered almonds optional
- Powdered sugar for dusting (optional)
Instructions :
- 1️⃣ Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan with parchment paper.
- 2️⃣ Whisk dry ingredients: Combine almond flour, all-purpose flour, baking powder, and salt in a bowl.
- 3️⃣ Mix wet ingredients: In another bowl, whisk eggs, sugar, olive oil, lemon zest & juice, and vanilla extract until smooth.
- 4️⃣ Combine: Gently fold the wet ingredients into the dry ingredients. Stir until just combined.
- 5️⃣ Bake: Pour the batter into the prepared pan, sprinkle slivered almonds on top, and bake for 30-35 minutes.
- 6️⃣ Cool & Serve: Let the cake cool for 10 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar and enjoy!