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 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 almond flour carrot cake and 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 a lemon almond 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 moist gluten-free white cake, which requires more oil to coat the starches, adding more fat to a 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.
Ingredient Notes
- 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.
how to make Almond flour lemon cake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
To begin, separate the egg whites from yolks when they are cold. Let them sit to come to room temperature. Room temp egg whites beat up stiffer. Using a whisk attachment, beat the egg whites on high speed until foamy and then gradually add ½ cup sugar. Beat until stiff, glossy peaks form. Set aside the bowl.
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.
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.
Add one-third of the egg whites and use the mixer to combine. Repeat with another one-third egg whites. Finally, add the remaining whites and use a spoon to gently fold into the mixture.
For easier releasing, line the bottom with a cut-to-size piece of parchment paper or wax paper, then grease with non-stick cooking spray. Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds and turbinado sugar.
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 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, transfer to a serving platter, and drizzle with optional lemon glaze or other suggested toppings below.
Improving 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, perfect for an almond flour lemon layer cake!
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.
- Lemon glaze – Combine 1 ½ tablespoon fresh lemon juice with 1 cup powder sugar and drizzle over cake.
- Dusting of powdered sugar
- Coconut – Stir in ¾ cup into the cake batter. You could also serve with toasted coconut and whipped cream.
- Berries – After stirring in the whipped egg whites, gently stir in 1 pint of fresh blueberries or raspberries.
- Cake frostings – Whether doubling the recipe to make a layer cake, or adding a more decorative topping, this gluten-free cake would also taste great with whipped cream frosting, buttercream, or cream cheese frosting.
Serving, Storing, and freezing tips
Lemon almond flour 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.
Expert Tips To Remember
- Eggs easily separate when cold, but then should be left out to come to room temperature before using.
- For a dairy-free recipe, replace the melted butter with coconut oil or a non-dairy butter alternative.
- Adding a little cornstarch to the dry ingredients absorbs moisture and adds a fluffy texture. However, an equal amount of coconut flour or tapioca starch can be substituted.
- To make a layer cake, double the recipe and bake in 8-inch cake pans for thicker layers. Add 5 minutes to the baking time.
- Find additional baking pan options here or alternative toppings and frostings here!
Moist, Fluffy Almond Flour Lemon Cake (Easy Tips)
Servings: 8
Equipment Needed
Ingredients
3 large eggs
1 cup (200 g) granulated sugar
¼ cup (57 g) melted and cooled butter
1 tablespoon lemon zest
1 teaspoon lemon extract
2 ¼ cups (207 g) blanched almond flour
¼ cup (34 g) cornstarch
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
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.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Calories: 449kcal | Carbohydrates: 53g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 143mg | Potassium: 133mg | Fiber: 4g | Sugar: 42g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
This article originally appeared on https://www.mamagourmand.com/almond-flour-lemon-cake/ and was syndicated by MediaFeed.
