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Lemon & Almond Cake served
Moist gluten-free cake with fresh lemon zest

Zesty Lemon & Almond Cake (Gluten Free)

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The specialty of this cake lies in the almond flour, which not only makes it gluten-free but lends a juicy, marzipan-like texture. The acidity of plenty of lemon perfectly counterpoints the natural oiliness of the almonds, resulting in a fresh yet rich dessert that stays soft for days.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm springform tin
  • Hand mixer or whisk
  • Lemon zester
  • Citrus juicer
  • Spatula
  • Sieve

Allergen Information

⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Preheat oven to 180°C (conventional). Line the bottom of the tin with baking parchment and lightly grease the sides with coconut oil.

Tip: Parchment and greasing ensure the delicate sponge releases intact.
2 ✓

Zest both lemons (yellow part only) and squeeze their juice. Mix the almond flour with the baking powder and pinch of salt in a bowl.

Tip: Salt is essential in sweet bakes to highlight and round out flavours (flavour enhancer).
3 ✓

Separate the eggs. Whisk the whites to stiff peaks with a pinch of sugar.

Tip: The foam is ready when you can turn the bowl upside down without it moving. The stable foam structure provides height.
4 ✓

Whisk the yolks with the remaining cane sugar until pale and creamy (approx. 4-5 mins). Drizzle in the melted coconut oil, lemon juice, and add the zest while mixing.

Tip: Long whisking aerates the mixture. Add oil slowly to emulsify.
5 ✓

Fold the almond mixture into the yolk base. Then gently, in batches, fold in the egg whites, being careful not to knock out the air.

Tip: Use a spatula and 'under and over' motions. Rough mixing removes air, resulting in a flat, dense cake.
6 ✓

Pour into the tin, smooth the top, and bake for 25-30 minutes. It's ready when golden brown and a skewer comes out clean or with just a few moist crumbs.

Tip: If the top browns too quickly, cover with foil to cook the inside without burning.
7 ✓

Let cool in the tin for 10-15 minutes, then remove ring and cool completely on a wire rack. Dust with icing sugar before serving.

Tip: Warm cake structure is unstable; cutting or turning out now could cause it to fall apart.

Recipe FAQ

Why did the middle sink?
You likely opened the oven door too early, or the centre wasn't fully cooked. Almond flour cakes are heavier, needing time for structure to set.
Can I use ground almonds?
Yes, but almond flour is finer, giving a more homogeneous batter. Ground almonds give a more rustic, grainier texture.
What can I substitute for coconut oil?
Melted butter works perfectly and gives a slightly more classic flavour.

Ingredients

  • 200 g Almond flour (fine)
  • 4 pcs Eggs (Large, room temperature)
  • 120 g Cane sugar
  • 2 pcs Lemons (organic, unwaxed)
  • 50 ml Lemon juice (freshly squeezed)
  • 10 g Baking powder
  • 100 g Coconut oil (liquid)
  • 1 pinch Salt
  • 3 g Icing sugar (to dust)