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Almond Cake Recipe (VIDEO)

This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won’t believe it is a grain free and gluten free cake recipe!

Almond Cake Recipe over the top view garnished with almond slices and lemons with slice cut out

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This almond cake comes together quickly and is perfect for unexpected company or satisfying the evening sweet tooth. My mother particularly loved this recipe and no matter how old you are, when your Mom is impressed, it’s a big deal :).

We added our Amazon affiliate links for the tools we used to make this recipe.

One of my readers, Yana P. wrote in and shared this Calabrian Walnut Cake with us and since there is a Walnut allergy in the family, we made it (even simpler) into an almond flour cake and changed the proportions. I made it 3 times in 1 week and it disappeared fast every single time. Its a keeper!

Watch How to Make Almond Cake:

The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds.You can also make a double batch and create a stunning two-layer cake since it bakes up level and is sturdy enough to stack. This would make an amazing gluten free birthday cake!!

Piece of cake on a fork showing texture of soft almond flour cake

Ingredients for Easy Almond Cake:

Literally all you need to make this cake are 4 main ingredients: almond flour, eggs, sugar and lemon zest. I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below)

Ingredients for almond flour cake with almond flour, sliced almonds, eggs, sugar and lemon zest

How to Measure Almond Flour Correctly:

Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond meal into the cup or you may end up with up to 50% more flour! Read all of our tips and tricks for how to measure accurately for baking.

How to Separate Eggs and Bring to Room Temperature:

To separate eggs, you can either use an egg separator or the shells of your egg if you get a clean break on the shell. It is easier to separate eggs while they are cold. To do that, separate eggs then cover and leave at room temperature no more than 30-60 minutes. You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes.

Angle of slice of cake being cut from the almond cake for serving

Almond Cake Recipe Printable:

Almond Cake Recipe

4.95 from 152 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Almond cake recipe with lemon and a slice removed
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Keyword: almond cake
Cuisine: French
Course: Dessert
Calories: 218
Servings: 8 slices

Ingredients

Almond Cake Ingredients:

  • 1 1/2 cups almond flour * measured correctly
  • 4 eggs separated, room temperature
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon zest grated from 1 large lemon
  • 1/4 cup sliced almonds
  • Confectioners sugar and lemon slices for garnish optional

Instructions

Prep:

  1. Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.

Almond Cake Recipe Instructions:

  1. In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer. 

  2. In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.

  3. Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.

  4. Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.

Nutrition Facts
Almond Cake Recipe
Amount Per Serving
Calories 218 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 81mg27%
Sodium 31mg1%
Potassium 54mg2%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Almond Flour Recipes you will LOVE:

Q: What are your very favorite almond flour recipes or gluten free recipes? I’d love to hear from you in a comment below! We are always looking for new ideas.

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Li
    July 22, 2021

    I’d like to make a layer birthday cake to serve about 8 people

    Usually 2 x 5- 6 inch cakes are perfect.

    Has anyone tried 5-6” pans cut in half and what did you change – cooking temp / time etc. ?

    Reply

  • Vivien Dymond
    July 17, 2021

    Hi, your recipe sounds absolutely lovely, my friend recommended it. On the nutrition chart it does not say what the size of a portion is (typically it would say 1/8 of a loaf or something like that). I am a Diabetic so it is important for me to know how many carbs are in what size portion. Thanks!

    Reply

    • Natashas Kitchen
      July 17, 2021

      Hi Vivien, this cake serves 8. 1/8th of the recipe equals a serving. I hope that helps.

      Reply

  • Lucy
    July 14, 2021

    I made it with rice flour, I thought I had almond flour .came out tuff and dry. Is it because of the rice flour?

    Reply

    • Natashas Kitchen
      July 14, 2021

      Hey Lucy, that may be the culprit. It’s hard to say what the outcome would be or if that is the reason why without trying rice flour myself.

      Reply

  • Mona Baptiste
    July 10, 2021

    I made this for a family gathering today. It was a huge hit. So delicious. It was so simple to make too! Will definitely make it again.

    Reply

    • Natashas Kitchen
      July 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review! I’m glad to hear it was a hit, Mona!

      Reply

  • Rebecca
    June 20, 2021

    So delicious! I made this for my husband’s birthday and he’s raves about it ever since. Today I made it for Father’s Day. This time I baked it in an 8” round pan for 30 minutes, it came out moist & delicious. Thank you for sharing this wonderful recipe!

    Reply

    • Natasha's Kitchen
      June 20, 2021

      I’m happy to know that it’s always a hit! Thanks for sharing that with us, Rebecca.

      Reply

      • Elena
        July 6, 2021

        Hi. Do you think this would work for a layer cream with cream between layers? Would I be able to cut this Into two layers?
        I once tried an almond cake in Cali in a Eurpoean cafe and it was soo delicious. Want to kinda try replicating it. What do u say?

        Reply

        • Natashas Kitchen
          July 6, 2021

          Hi Elena, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.

          Reply

  • Meg
    May 9, 2021

    Made this for Mother’s Day morning tea everyone loved it. I did add 2 tbs of lemon rind instead of one.

    Reply

    • Natashas Kitchen
      May 9, 2021

      That’s so great! Thank you so much for sharing that with me.

      Reply

  • Rena
    May 8, 2021

    I made the cake but it didn’t raise much! What did I do wrong???

    Reply

    • Natashas Kitchen
      May 9, 2021

      Hi Rena, it’s hard to say without being there. Is it possible an ingredient of the process was substituted? I suggest following the recipe as written. It relies on the volume of the eggs to rise.

      Reply

  • Terri Isidro
    May 3, 2021

    Oh my gosh–outrageously good! The only thing is it kind of stuck to the bottom, maybe I will grease it more or perhaps I needed to cool it longer?

    I’m thinking about trying this with natural coconut flavoring and shredded coconut next time. But I’ll always come back to this version–it’s perfect! Thanks so much for sharing it 🙂

    Reply

    • Natashas Kitchen
      May 4, 2021

      I’m so glad you enjoyed it!

      Reply

  • Robert
    April 25, 2021

    Making this cake again as it was a big hit with my guests at my last dinner party.
    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Glad this cake was a hit! Thanks for sharing that, Robert.

      Reply

  • Dianne
    April 22, 2021

    Soooo good!! Made this for my Mom bec 1) she loves nuts, esp almonds, 2) she’s not fond of extremely sweet cakes. This was perfect!!

    I added 1/4 tsp cinnamon as an extra. I was worried abt the egg yolk almond flour paste at first bec it seemed too thick. I’m glad I didn’t add any milk bec I really just needed to fold in the egg whites slowly like you said. This is best w coffee or tea!

    Thanks, Natasha!

    Reply

    • Natashas Kitchen
      April 23, 2021

      I’m so glad you both enjoyed this recipe, Dianne! We don’t care for overly sweet desserts either, and this was a perfect balance.

      Reply

  • Anabella Barcibal
    April 17, 2021

    Hi Natasha! May i ask if how to double this recipe please? I tried your recipe and it was end up perfectly ❤️

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Anabella, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.

      Reply

  • Noor
    April 15, 2021

    Hi, can I top this with a caramel almond topping and then bake it? Will that affect the rise of the sponge underneath?

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Hi Noor, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Martina
    April 14, 2021

    i watched the video and looks so easy to do! question: how long would a cake keep if left out wrapped in saran wrap?

    Reply

    • Natasha
      April 14, 2021

      Hi Martina, It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving.

      Reply

  • lana
    April 13, 2021

    Almond cake looks wonderful. Will it freeze well

    Reply

    • Natashas Kitchen
      April 13, 2021

      Hi Iana, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.

      Reply

      • Kim
        June 27, 2021

        Re freezing, does anyone know why it is good to let the cake sit under a tea towel for a night before freezing it? The cake is cooling on the counter at this very moment. Yippee!

        Reply

        • Li
          July 22, 2021

          Steam turns to ice if frozen too soon

          Reply

  • Susan R
    April 12, 2021

    I used fairly coarse ground almonds, from Trader Joe’s, plus orange zest and 1/4 tsp almond essence. Delicious!

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Very nice! Thank you for sharing that with us, Susan.

      Reply

  • Tazmin nisha
    April 10, 2021

    The recipe for red velvet cake and almond cake amazing I love watching you cook amazing recipes

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hi Tazmin, I’m glad you enjoyed those recipes! Thank you for sharing your good feedback with us.

      Reply

  • Addie Corbett
    April 10, 2021

    I’m going to try this tonight. I can’t wait. Thank you for all you’re recipes. You’re awesome!

    Reply

    • Natashas Kitchen
      April 10, 2021

      You’re welcome, Addie! I hope you love this one too!

      Reply

  • Ann
    April 10, 2021

    Hi Natasha! Anxious to make this recipe. Am diabetic and wondering if I could use a sugar substitute! .

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Ann, I haven’t tried a substitute for this recipe but here’s what one of our readers wrote “I substituted the sugar for Swerve granulated & powdered sugar and it came out great ! Didn’t have a round pan, but square worked just fine.” I hope this helps

      Reply

  • JILL
    April 10, 2021

    Could you give measurements in grams instead of cups

    Reply

    • Natasha
      April 10, 2021

      Hi Jill, click on Metric in the recipe card and you will see the gram measurements.

      Reply

    • Linda Crowley
      April 11, 2021

      There are many conversion tables online. Save one to your photos.

      Reply

  • Bharathi
    April 6, 2021

    Don’t we need to add baking soda and baking powder like regular cakes?

    Reply

    • Natashas Kitchen
      April 6, 2021

      Hi Bharathi, I suggest following the recipe as written. It relies on the volume of the eggs to rise.

      Reply

  • Anuji amarasekara
    April 2, 2021

    Absolutely amazing Natasha… thank you for the recipe. How long can you keep this( not that it lasted long in my household )

    Reply

    • Natashas Kitchen
      April 2, 2021

      You’re welcome! I’m so happy you enjoyed it, Anuji!

      Reply

  • Anuji amarasekara
    April 2, 2021

    This is absolutely amazing, thanks Natasha

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Thank you so much!

      Reply

  • Edina
    March 31, 2021

    Dear Natasha, this cake is so delicious! Everyone in the family love it! They’re asking for more! Thanks so much. Edina from Sydney Australia

    Reply

    • Natashas Kitchen
      March 31, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Bharani
    March 30, 2021

    Hello Natasha, I made this cake quite few times as my husband is sensitive to Gluten.
    I have a question – can we freeze the cake? If yes, please let me know the process. Thank you!

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Bharani, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.

      Reply

  • Lucy
    March 26, 2021

    First time making a cake with almond flour! It’s soooo good! I added more lemon zest and a handful of frozen blueberries!! Delicious!! Next time maybe I’ll add cocoa powder and strawberries!! Natasha’s recipes are always the best!

    Reply

    • Natashas Kitchen
      March 26, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Joyce
    March 24, 2021

    I love all of Natasha’s recipes but this is my favourite! The cake is very light but the flavour is so complex and delicious, even though the cake only has 5 ingredients. I ran out of lemons so I just used 1/2 a tablespoon of lemon extract. Thank you Natasha!

    Reply

    • Natashas Kitchen
      March 24, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Maryam
    March 20, 2021

    It was unbelievably great. I love it and I added to my list.
    Thanks for your absolutely amazing and delicious receipt.

    Reply

    • Natashas Kitchen
      March 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Maryam!

      Reply

  • Marina
    March 16, 2021

    Hi Natasha.
    I made the cake and turned out very good. I like it a lot. The only thing, I don’t like any citrus taste in my pastry. Any suggestions what I can substitute zest with?
    Thank you.

    Reply

    • Natasha's Kitchen
      March 16, 2021

      Hi Marina, I’m happy to hear that you enjoyed the cake. I have not tried any other substitute aside from the citrus zest to advise. You can try to omit it from the recipe and see how it goes.

      Reply

  • Fran
    March 16, 2021

    Made this today. It’s delicious. Nice and moist and airy. Will definitely make again.

    Reply

    • Natashas Kitchen
      March 16, 2021

      I’m so glad you enjoyed it!

      Reply

  • Gayatri
    March 15, 2021

    Made this it was super easy and the cake came out soft and moist and was so good

    Reply

    • Natashas Kitchen
      March 15, 2021

      I’m so glad you enjoyed it, Gayatri!

      Reply

  • Trudy
    March 11, 2021

    Doubled the recipe to use up ground almonds left over from Christmas baking. Did not separate the eggs, and beat the whole eggs with the sugar 5-10 minutes, which increased the volume considerably. Added the ground almonds, zest and almond extract by hand. Baked it
    in a 9.5 x 14.5″ pan.
    Perfect! Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Glad you loved the result, Trudy. Thanks for sharing that with us!

      Reply

  • Ltakapu
    March 5, 2021

    I’m thinking of making this into a layered cake for my mom’s birthday tomorrow. Do you think it would go well with a butter custard as filling? The recipe I have for the custard isn’t super sweet and I usually use it to make Swedish almond cake.

    Reply

  • Ann Birely
    March 3, 2021

    This was so easy and it was devoured almost immediately. I’m thinking of adding a drop of almond extract to it next time.

    Reply

    • Natashas Kitchen
      March 3, 2021

      Don’t you love easy recipes that are also so good? I’m glad you enjoyed this, Ann!

      Reply

    • barbara
      March 4, 2021

      made almond cake everyone loved it.if i was to add almond extract when would i add

      Reply

  • hamda
    March 2, 2021

    it smells like eggs, tastes like eggs, mixed with a hint of lemon, even though I followed the recipe and video precisely. it looked exactly like yours in the video. the process was pretty easy but if there was a way to use less eggs It would be much better. im not sure why my cake tasted like this. maybe my eggs were bigger who knows. anyways good and fun recipe regardless.

    Reply

    • Natalie Prigoone
      April 3, 2021

      I’ve heard that if you allow the eggs to warm to room temperature before using, they incorporate better and taste less eggy. Just what I read somewhere.

      Reply

  • Cindy
    February 28, 2021

    Can this cake be frozen?

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Cindy, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.

      Reply

  • Amita Nayyar
    February 23, 2021

    Hi Natasha,

    Can I use crushed almonds in the batter to give extra crunch to the bites? would that require a change in baking time?

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Amita, I haven’t tried that, but I imagine that may work. If you experiment, I would love to know how you like that.

      Reply

  • Christine Hooper
    February 20, 2021

    I use 1/3 cup maple syrup for the sweetener. It makes for a different consistency but once I fold the egg whites in, it’s just fine. I also add 1/2 cup of frozen blueberries and because of that cook for an extra 7 minutes. I use a silicone loaf pan. Love this cake and make it all the time.

    Reply

    • Natashas Kitchen
      February 20, 2021

      Thank you so much for sharing that with me, Christine!

      Reply

  • Deb
    February 20, 2021

    Can you add berries internally to this cake. I’m thinking a mixture of frozen cranberries and blueberries

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Deb, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.

      Reply

  • Mikala
    February 14, 2021

    I just want to say that I have made cake with this recipe as a base maybe 30 or 40 times. I’ve used different citrus and different flavors, made two for a layer cake, used it as a base for trifle type desserts. It is so easy and so reliable. I have it in the oven now as a lemon spice cake with coconut sugar in place of half the white sugar. I’ve even made a chocolate version and it always comes out so good. No matter where I bring dessert to, this always gets compliments. I even sent someone the recipe to use as their daughter’s wedding cake. The most important piece of the recipe is to measure the almond flour correctly and to make sure your bowl and beaters are CLEAN for the egg whites and free of any grease or fats. It’s so easy to get great results.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Mikala, wow that’s so awesome! I’m very happy to read about your good comments and feedback, thank you for sharing them with us. I’m glad that this is your go-to-recipe!

      Reply

    • Laketia
      March 27, 2021

      Mikala, what did you do to turn it into a lemon spice cake?

      Reply

  • Enza
    February 11, 2021

    Hi Natasha! Just made this recipe, turned out amazing! for next time,can I substitute lemon zest for orange zest

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Great to hear that! I haven’t tried that yet to advise but I think that will work well too. Please share with us how it goes if you try that!

      Reply

  • MJ
    February 11, 2021

    Can you link to that nice flat spatula you use in several videos. Thanks. Going to make this cake and the strawberry cake for a baby shower this weekend!

    Reply

  • MomOf5
    February 8, 2021

    I don’t have almond flour, would oat flour work?

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hi there, I honestly haven’t tried oat flour yet to advise. Others commented that they used almond meal and it turned out great. As long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well. If you do an experiment, please share with us how it goes.

      Reply

  • Terri
    February 6, 2021

    I’m so happy I found your kitchen, Natasha! This will be the third recipe I’ve made of yours and it was brilliant! I’ve booked marked your site and look forward to coming back for more amazingness.

    Reply

    • Natashas Kitchen
      February 6, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m so happy you discovered our blog. Welcome! 🙂

      Reply

  • Tracy
    February 5, 2021

    Hello!
    I love your recipes Natasha!!
    What change in baking time would you suggest if I only have an 8” springform pan?
    Thank you!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Tracy, it will be slightly taller but that should work! I hope you love this recipe.

      Reply

  • Zara
    February 5, 2021

    Hi Natasha, is it necessary to bring the eggs to room temp?? I’ve made this recipe before and it was delish! But today I was in a hurry and forgot to warm up the eggs. Now i’m in the middle of baking and worried I messed up too much!!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Zara, it may impact the volume and rise. I hope it works out!

      Reply

  • Matt
    February 3, 2021

    Hi natasha, to make a double recipe, do I just double the ingredients to make double batter?

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Matt, doubling this up should work! One of our readers tried it doubled in a 9×5 and loved it! Yes, you would double all ingredients.

      Reply

  • Jake
    February 3, 2021

    Hi natasha, can I put this in a stand mixer, if so is it better to make it in the stand than a regular mixer?

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Jake, yes, you can use a stand mixer instead of an electric mixer.

      Reply

  • Dorina
    February 2, 2021

    I will try to make it. I would like non gluten recipes.
    Thank you.

    Reply

  • Patricia
    February 1, 2021

    This cake was so fun and easy to make! It was the first time I made anything with Almond flour and it turned out beautifully!!! The cake was full of lemony goodness!!!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Patricia, I’m happy to know that you loved this recipe. Thank you for your wonderful review!

      Reply

  • Yelena
    February 1, 2021

    I watch your videos every time, I am russian who lives in nj and I love home cooking!!!!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Thanks for always watching! I hope you’ll love every recipe that you will try.

      Reply

  • Michelle
    January 31, 2021

    Love your recipes! This receipe was easy and delicious! Thank you Natasha! 🙂

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Michelle, I’m glad you are enjoying my recipes! Thank you so much for sharing.

      Reply

  • Maryum
    January 29, 2021

    You are the best Natasha. All your recipes are amazing. I have tried this cake recipe many times and it always comes soooo delicious. Many many thanks beautiful.

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!

      Reply

  • Shafaq mayet
    January 24, 2021

    This cake turned out well. Followed the directions exactly. It was less than an inch high and I used a 9″ springform.

    Can this recipe be doubled and baked in one pan or would you suggest to make two layers?

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Good to hear that! Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavoured whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.

      Reply

  • Erin
    January 22, 2021

    Just made this today with help from my 4 year old son – and we both really enjoyed it! I forgot the almonds on top, and i’m sure that kicks it up even more but it was great and very simple to make. Moist, just sweet enough and 4 year old approved . We will definitely be making this again! 🙂

    Reply

    • Natashas Kitchen
      January 22, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Deborah Chapman
    January 21, 2021

    I made it. Taste and texture are great but it’s only about 1/2 inch high! Not a great visual for a birthday or a company dessert. So I surrounded it with strawberries cut in half.

    It would help to have the almond flour given as a weight.

    Reply

    • Natasha
      January 21, 2021

      Hi Deborah, it should be taller than 1″. I would suggest watching the video tutorial in the post to see where things started to look different. Click on Metric in the recipe card and you will see the weight measurement. It may be too much almond flour.

      Reply

    • Deb
      February 1, 2021

      Or maybe the pan was to big?

      Reply

      • Arvs
        February 27, 2021

        Hello,

        I made this thrice already. Thank you so much. What are your tips to make it more moist instead of dry. Mine’s turning out dry but delicious. Should I add another egg?

        Reply

        • Natasha's Kitchen
          February 28, 2021

          Hi Arvs, a dry cake is usually due to over-baking which can dry out the crumb in the cake.

          Reply

  • Apellon
    January 14, 2021

    I made it, came out really good, i know this is a repeat 👍

    Reply

  • BA
    January 13, 2021

    Hi, I have two questions. 1. Can this be made with a stand mixer?
    2. Is it important to do the egg yolk and egg white separately? Can all be combined together in one go in a stand mixer?

    Reply

    • Natasha
      January 13, 2021

      Hi, I would highly recommend making the recipe as written and you can use a stand mixer instead of an electric mixer.

      Reply

  • Lora Ruscica
    January 11, 2021

    Not sure what I did wrong, but mine turned out very flat like a thick cookie. The taste was good, however but not super moist.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Lora, are you possibly using a larger pan to make your cake very flat and cause that to bake faster. Was anything else possibly altered in the recipe?

      Reply

  • Arielle
    January 9, 2021

    And does this cake rise while baking? If so, how much, approximately?
    Thank you!

    Reply

  • Arielle
    January 9, 2021

    Hi, I was reading through the comments, and this cake seems pretty awesome and highly recommended. This morning I made an almond cake using a different recipe, but the instructions weren’t as clear, resulting in different results.
    I would like to try the recipe, but I was wondering if it needed a simple syrup kind of thing to keep it moist? The batch I made this morning was a bit dry, so I’m more cautious of that now. 🙂
    Thank you!

    Reply

    • Natasha
      January 11, 2021

      Hi Arielle, we don’t normally add anything besides what is in the recipe. Be sure not to over-bake the cake.

      Reply

  • Rebecca
    January 2, 2021

    Delicious! Made this for my husband’s birthday. Lightly sweet, moist with a very light marzipan flavor. We will make it again.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Thank you for sharing that wonderful review with me, Rebecca! I’m glad you enjoyed that.

      Reply

  • Cass McEntee
    January 1, 2021

    Natasha, I made your almond flour cake today for New Years. It was so easy and came out so tender and moist. I followed your recipe exactly but for one thing, I did not have a lemon, so I used an orange instead. Boy was it good, thank you for a great gluten free recipe.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Happy New Year, Cass! Thank you for sharing that wonderful review with me!

      Reply

  • Ana
    December 23, 2020

    Very good, one of the best cakes I tried making…

    Reply

    • Natashas Kitchen
      December 23, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jennifer Apon
    December 13, 2020

    Hi there, Natasha!

    I love all of your recipes! Have you tried the Almond Cake recipe with a sugar substitute? And if so, could you please give me some recommendations?

    Thank you!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Thank you, Jennifer but I honestly haven’t tried any other substitute to advise. I recommend checking the comments section below the recipe if someone else has tried it.

      Reply

  • Samina
    December 10, 2020

    Hi Natasha,
    I was searching for a gluten free cake recipe and am so happy I found one.Looks simple and amazing with just 4 ingredients.I want to try it ASAP. I am out of lemon but I have lemon essence. Can I substitute the 1tbsp lemon zest with lemon essence? If yes how much?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hi Samina, I imagine that should work too but I have not personally tried it to advise. But I imagine that will work.

      Reply

      • Samina
        December 12, 2020

        Hi Natasha,
        I tried the almond cake today and it turned out awesome. I added 1tsp of lemon extract and 3 Tbsp of lemon juice as I did not have lemon zest and the flavor was perfect. So moist and delicious and easy to make .
        Gluten and dairy free unbelievable!!!. The sweetness is so balanced with lemon flavor and the almond crunch..over all it’s amazing!!!.Thank you so much for coming up with a gluten free yumilicious recipe!

        I would greatly appreciate if you can share more gluten free recpies of cookies and cakes .

        Reply

        • Natashas Kitchen
          December 12, 2020

          Thank you so much for that suggestion Samina! I’m so glad you enjoyed this recipe!

          Reply

  • Gillian
    December 7, 2020

    Just enjoyed this cake for dessert following your Chicken and Broccoli stir fry! Both recipes were great and we will definitely be making them both again. Thank you for your delicious recipes!

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Gillian, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!

      Reply

  • Sophie
    December 6, 2020

    Hello Natasha! First of all, let me say, I absolutely LOVE your recipes! They always turn out to be fantastic. By the way, I love your enthusiasm on your show,! I have tried many of your recipes including your Chocolate chip cookies, peanut butter cookies, and your banana bread. I tried this almond cake, and it came out exactly like it looked in the picture! It wasn’t too sweet, and the lemon zest was an amazing touch to the cake. Thank you so much for your recipes, and I am looking forward to trying many more of them!

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hello Sophie, great to read your comments and feedback. Thank you for an awesome review, I hope that you will love every recipe that you will try!

      Reply

  • Jean
    December 6, 2020

    When I cooked mine is more like brownish and not yellow? what is that?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      It’s supposed to be a golden brown type of color and not exactly yellowish.

      Reply

  • Janna Andrews
    November 17, 2020

    Natasha, question – it says 218 calories per serving it but doesn’t state the portion size. How do I cut the cake to get 218 cal per slice? 6? 8? 12? It looks delicious and 17g carbs works with my diabetes plan but only if I know how to cut the cake in order to get one serving.
    Thanks! Can’t wait to try this.

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Servings: 8 slices. You may base the nutritional info on the servings stated in the recipe card. I hope that helps.

      Reply

  • Rose
    November 16, 2020

    I made this yesterday and it was delicious! I would have taken a picture, but my family ate it all so quickly! Thank you for this receipe.

    Reply

    • Natashas Kitchen
      November 16, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mari
    November 8, 2020

    Just perfect! Thank you for recipe!

    Reply

  • Jane
    October 23, 2020

    Amazing!! I made the almond cake recipe as muffins and they were incredible!! Light and tasty. Thank you!

    Reply

    • Natashas Kitchen
      October 24, 2020

      You’re welcome, Jane! Thank you for sharing that great review with me!

      Reply

  • Janet coleman
    October 19, 2020

    This recipe was NOT easy, it was NOT quick, and it was NOT what I could bring to the in-laws as planned. All the ingredients were wasted as it was simply inedible. Don’t tease with these pictures and false catch phrases like “comes together easily” !

    Reply

    • Natasha
      October 19, 2020

      Hi Janet, sorry to hear you had a bad experience. I am always happy to troubleshoot since this is a very popular recipe among our readers. Did you change anything in the process or the order of ingredients added? I highly recommend watching the video tutorial to see where things went wrong.

      Reply

  • LKK
    October 17, 2020

    Hi Natasha! Oh my, this cake was such a fun surprise! I honestly didn’t expect much out of a gluten free cake, and this was just the bomb! I made 2 cakes, and stacked them on top of each other as a birthday cake. I made a cream for this cake from the recipe Layered Strawberry Cake on your blog, which included heavy wipping cream, philadelphia cheese and sugar. I cut the cream recipe by third, and it was just a little more than I needed ( I guess enough, since kids wanted to sample the cream and lick the bowl, haha :). Here is the link to strawberry cake https://natashaskitchen.com/strawberry-cake-recipe/. I wasn’t sure if the layers will be moist enough from just the cream, so I soaked the cake with a mix from juice from 1 lemon, 2 tablespoonfuls of water and a couple of tsp sugar. I refrigerated the cake for 16 hours before we sampled it, I could’ve eaten a half of it if I didn’t have to share :). It had such a nice lemon flavor, was moist enough, but not wet; honestly, just perfect! Will definitely make this cake again for this Sunday, just because I am craving it again! Thank you!

    Reply

  • Jen
    October 14, 2020

    Hi Natasha, I made this recipe with my mom last night, and our family finished it by breakfast. We made another one today! It is so delicious and simple to follow. Thank you so much!

    Reply

    • Natashas Kitchen
      October 14, 2020

      That’s just awesome Jen! It sounds like you found a new family favorite!

      Reply

  • Abroo Ayesha
    October 11, 2020

    Hi could we substitute lemon juice with almond essence?

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Hi Abroo, I haven’t personally tried that yet to advise. If you do an experiment, please let us know how you liked that version.

      Reply

      • joseph e bradley
        December 18, 2020

        My moms birthday is tomorrow and she loves all things almond. I am going to make this cake but will substitute almond essence for the lemon. I will report back.

        Reply

        • Natasha's Kitchen
          December 18, 2020

          Sounds great! Happy Birthday to your mom, I hope this cake will become a hit!

          Reply

        • Gabrielle
          January 18, 2021

          I just made this- so quick and easy! Haven’t tasted yet but it looks like it will be good. I wanted to ask whether it should be stored in the refrigerator or at room temp. Thank you!

          Reply

          • Natasha's Kitchen
            January 19, 2021

            Thanks, I hope you love this recipe! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving,

  • jarrick
    October 8, 2020

    This Almond cake is a moist, spongy yet melt in the mouth. Not overly sweet and has a more than a hint of the lemon zest (though I’m not a fan of cake that smells of washing up liquid and would experiment with almond essence instead). It also has an eggy flavour to it.
    The slivered nuts on top give it a good crunch, otherwise it would go down too quick. It is a small cake and two of them would work well with a filling between them – I’m thinking cherry jam (having the nut slivers on both). As it is, an eighth sized portion is never going to satisfy but a quarter is getting there.
    Quick and relatively painless to make, though folding in the whisked egg white, one heaped tablespoon at a time, is overly tedious so after you’ve done a few (as the batter starts out very thick), you can make the dollops you fold into to the mix much bigger.
    For the metric measurements, I found that 1 1/2 cups of almond flour (ground almonds in the UK) weighed 135g and not 150g. And cooking at 160 C in a fan oven meant it was done in 30 minutes
    Overall, a good little cake and promises to make a great base for something grander.

    Reply

  • Rasha
    October 6, 2020

    Hi Natasha
    would love to try it. I didnt notice you add butter and baking powder. whats the difference? Thanks

    Reply

    • Natasha
      October 6, 2020

      Hi Rasha, I suggest following the recipe as written. It relies on the volume of the eggs to rise.

      Reply

  • Emily Thomas
    September 28, 2020

    Hi, I was wondering if this this would bake properly in a bundt pan? I had a request for an almond cake but since its for a party I wanted something I could jazz up a bit, visually.

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi Emily, I haven’t tested this in a bundt cake to advise but I worry it won’t work.

      Reply

  • Julie Joseph
    September 27, 2020

    OMG, this cake is amazing. I almost didn’t make it as I had never tried separating eggs or whipped egg whites before. I am so glad I didn’t. The cake is so light and had the right amount of sweetness. I skipped the sliced almonds and had to give it an extra 10 mins. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      September 28, 2020

      You are most welcome! So happy to know that you loved this almond cake!

      Reply

  • michelle
    September 12, 2020

    Hi Natasha, Can I add peaches to this cake?

    Reply

    • Natashas Kitchen
      September 12, 2020

      Hi Michelle, I have not tested this with peach to advise. If you happen to experiment I would love to know how you like that!

      Reply

  • Nc
    September 7, 2020

    Looking at the nutritional info – what is the serving size?

    Reply

    • Natashas Kitchen
      September 7, 2020

      Hi Nc, this recipe makes 8 slices. A serving is one slice. I hope that is helpful.

      Reply

  • Paige
    September 5, 2020

    Made this for company today and everyone had a second piece! I hardly have any cake left! Moist and light. I omitted the sliced almonds and once the cake was baked I drizzled it with a lemon and icing sugar glaze. Really good quality gluten free cake. I am definitely going to try the almond nuttela cake next!

    Reply

    • Natashas Kitchen
      September 5, 2020

      That’s so great Paige!! You know its good when everyone is grabbing a second slice.

      Reply

  • Ilona Dill
    August 31, 2020

    I made this last night. I picked this almond cake recipe because it takes 4 ingredients that I have most of the time! I made the recipe as called for but swapped the lemon zest for orange zest (out of lemons), and added a quarter teaspoon each of almond extract and vanilla extract. The cake smelled so wonderful coming out of the oven. I frosted the top with a cream cheese (2 ounces), heavy cream (1/3 c), and sugar (2 tbsp) topping (all measurements eye balled). This made a fairly small cake, and though my husband and I could have cut it into 8 slices, we cut it into 4… with each slice only have about 2 tbsp and 1.3 tsp sugar, I can’t say I felt guilty eating my slice; nor will I feel guilty eaten the other slice tonight.
    This is a great base recipe to add to and experiment. Maybe a chocolate chip addition next time, or molasses!

    Reply

    • Natashas Kitchen
      August 31, 2020

      Thank you so much for sharing that with me Ilona! I’m happy you enjoyed this recipe!

      Reply

  • Charlotte
    August 21, 2020

    Thank you for this recipe
    I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavoured whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party

    Reply

    • Natashas Kitchen
      August 22, 2020

      I’m so happy you enjoyed that Charlotte! Thank you for that wonderful review!

      Reply

    • Nicole Rod
      December 7, 2020

      How did you make the almond flavored whipped cream in was that in the middle of the cake or on top?

      Reply

  • Kiran
    August 19, 2020

    Make sure that you have enough egg yolk volume or you might end up having lumps in the batter like I did.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Hi Kiran! Thank you for that feedback and that’s right – this recipe relies on the eggs for its volume.

      Reply

  • Donna
    August 14, 2020

    Could I add poppy seeds to this? My husband loves poppy seed cake but isn’t a huge fan of frostings, so I thought I might try it.

    Reply

    • Natasha
      August 14, 2020

      Hi Donna, I haven’t tried adding poppy seeds but I think it would work to add some to the batter, folding it in at the very end before baking.

      Reply

  • Marina ali-singh
    August 5, 2020

    I made a vanilla cake, it was the best cake I ever made. It was so moist and tasty. Thank you Natasha.

    Reply

    • Natashas Kitchen
      August 5, 2020

      You’re welcome, Marina! It sounds like you found a new favorite!

      Reply

  • Arti
    August 5, 2020

    i dont have an egg beater, how important id it to get the eggs to be white and creamy

    Reply

    • Natashas Kitchen
      August 5, 2020

      Hi Arti, You’d want to get it as close as possible. This recipe relies on the eggs for its volume.

      Reply

      • Sarah
        August 16, 2020

        Have you used this recipe to bake cupcakes?

        Reply

        • Natasha's Kitchen
          August 16, 2020

          Hello Sarah, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

          Reply

  • Sylvia
    August 4, 2020

    I didn’t have any lemons or limes but I had one of those lemon juice things and added more than a tablespoon and didn’t taste any lemon 🙁 Other than that, I really like the cake! I’ll have to get an actual lemon next time.

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Thanks for sharing and I’m still glad you liked it!

      Reply

  • Robin Seibert
    August 2, 2020

    Fantastic cake. Super easy and delish! I added a 1/2 teaspoon of vanilla paste and served with fresh strawberries! Will make again and again! Thank you

    Reply

    • Natasha's Kitchen
      August 3, 2020

      So awesome, I am so glad you loved it!

      Reply

  • T
    July 31, 2020

    Hi! I’m super excited to try this cake! I already baked it and it’s for an event tomorrow. Should I store this in the fridge or room temperature is ok?

    Reply

    • Natashas Kitchen
      July 31, 2020

      Hi Temmy, It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving.

      Reply

  • Debbie
    July 25, 2020

    This cake is my family favorite.Sometimes I add vanilla pod and grand marnier to the batter to enhance the flavor. It turns out really good. Thank you Natasha

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Sounds delicious, thank you for sharing!

      Reply

  • Reva
    July 19, 2020

    Love this cake ! Want now to bake in a square pan and then cut into squares? How would I alter pan size and baking time?

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Reva, I haven’t tested this in a square pan to advise. If the size is similar to our pan then it should work! If it is smaller or larger you many need to increase or decrease the amount of batter you make.

      Reply

      • Sindy
        February 1, 2021

        Hi Natasha I would like to make this recipe but my pan is 10 “, how much should I add to the dough?

        Reply

        • Natasha's Kitchen
          February 1, 2021

          Hi Sindy, if the size is similar to our pan then it should work! If it is smaller or larger you may need to increase or decrease the amount of batter you make.

          Reply

  • Lama S
    July 18, 2020

    Hi! Will almond meal (I have the Trader Joe’s brand Just Almond Meal) work if I don’t have almond flour? Thanks 😊

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Lama, others commented that they used almond meal and it turned out great. As long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.

      Reply

  • Manijeh nouraei
    July 15, 2020

    Just Perfect. Loved the recipe. Thank you. Please let me know if you have more gluten free cakes.

    Reply

    • Natasha's Kitchen
      July 16, 2020

      I’m so glad you loved this recipe!

      Reply

  • Patricia
    July 12, 2020

    Hi Natasha
    As always your recipes are perfect just one thing I was trying to listen you you mixing and making the almond cake but could not hear it because music from another recipe of your was coming through and I could not hear you because of it not sure what’s wrong

    From t

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hi Patricia, thanks for your feedback. You can close the other window anytime, you should be able to see a close or x button to close it.

      Reply

  • Cat
    July 11, 2020

    I loved this recipe bc it was so easy. But I did find that my finished result was a slight tad dry, like it could’ve used a sauce or whipped cream or something. Any suggestions? I weighed everything and followed directions as the recipe

    Reply

    • Natasha
      July 11, 2020

      Hi Cat, a dry cake is usually due to over-baking which can dry out the crumb in the cake.

      Reply

  • DV
    June 30, 2020

    This cake is incredible and deserves 10 stars! I don’t know how it can be so light, moist and delicious without butter or oil but it’s amazing.
    I didn’t want to go to the store so I made some substitutions: I used lime zest because I didn’t have a lemon and I added 1/2 cup chopped sweetened coconut because I had it. I used slivered almonds because I didn’t have sliced. The cake looked beautiful too! It’s pretty quick to make and was perfectly done in 30 minutes. Thanks for a fabulous recipe.

    Reply

    • Natasha's Kitchen
      July 1, 2020

      What an amazing review, thank you so much! It helps inspire us to do more content.

      Reply

  • Nicole
    June 29, 2020

    Hey natashaskitchen! This recipe was soo good! I enjoyed it very much. Thank you for sharing

    Reply

    • Natashas Kitchen
      June 29, 2020

      I’m so glad you enjoyed that Nicole! Thank you for that wonderful feedback!

      Reply

  • Hairstyles
    June 28, 2020

    I haven抰 checked in here for a while because I thought it was getting boring, but the last few posts are great quality so I guess I will add you back to my daily bloglist. You deserve it my friend 🙂

    Reply

    • Natasha's Kitchen
      June 28, 2020

      Thanks, I hope you enjoy every recipe that you will try!

      Reply

  • Glenn Richmond
    June 27, 2020

    I made this tonight as a substitute for the shortcake part for strawberries and shortcake. It was great with fresh berries, and homemade whipped cream! I did leave out the shaved almonds because of how I was using it. I will be making this time and time again!! For home, church, potlucks. Thanks for the wonderful recipe!

    Reply

    • Natasha's Kitchen
      June 28, 2020

      That is awesome! So great to hear that your substitutes worked great with this recipe. Thanks for your excellent review!

      Reply

  • Joyce
    June 24, 2020

    This is a KEEPER!
    I have tried a few of your recipes and I’ve loved all of them !
    I made this last night and it’s almost gone (between 2 kids and my husband).

    I substituted the sugar for Swerve granulated & powdered sugar and it came out great ! Didn’t have a round pan, but square worked just fine.

    Reply

    • Natasha's Kitchen
      June 24, 2020

      I am so glad you enjoyed this almond cake recipe, Joyce. Thanks for your excellent review!

      Reply

  • Ragini Kashyap
    June 22, 2020

    Hey, can this be made with flaxseed egg replacement

    Reply

    • Natasha's Kitchen
      June 22, 2020

      Hi Ragini, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Nisha
    June 21, 2020

    I was too skeptical to try this, since the other gluten free cake recipes (my husband is allergic to gluten) never gave me good results. This has been a game changer. This light and fluffy cake with its hint of lemon zest just wins you over. My family is in love with this cake. I’ve made it twice in two weeks already. Can’t be happier. Thanks Natasha. Love and hugs.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Wow that is so great! I am so glad that your family enjoyed this recipe, thanks for sharing that with us!

      Reply

  • Lynette
    June 13, 2020

    Hi Natasha, I wonder if I can make this with Stevia in the Raw, I am looking for a tasty low carb cake for my birthday.

    Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Lynette, I have not tested that but here is what one of our readers wrote. “hi, tried your almond cake recipe today.. and substituted the sugar for stevia… taste GREAT !.. thank you.” I hope it helps.

      Reply

  • Ava
    June 9, 2020

    Hi Natasha!!
    Would I be able to bake this in a pie dish?

    Reply

    • Natashas Kitchen
      June 9, 2020

      Hi Ava, I haven’t tested that to advise. If you experiment please let me know how you like that.

      Reply

  • Priya Ravi
    June 9, 2020

    Hi Natasha!
    I tried this almond flour cake recipe and the whole family loved it. It turned out to be super moist and tasty. Thank you so much.The egg white foaming technique, can it be used in any other recipes like muffins or bundt cakes ?

    Reply

    • Natasha
      June 9, 2020

      Hi Priya, yes but it definitely depends on the recipe. I’m so glad you all loved the almond cake!

      Reply

  • malaika
    June 3, 2020

    Hi, do i need butter for this recipe?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Only for greasing/butter the cake pan or springform pan

      Reply

  • Khyati
    June 2, 2020

    im just wondering is i can add orange jam in between of the layers, since i want to replace the lemon with orange.

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Hello Khyati, I haven’t personally tested that to advise.If you do an experiment, please share with us how it goes!

      Reply

  • Isabel
    June 1, 2020

    Delish! Quick question, the nutrition facts listed, is it for the whole cake or individual serving size?

    Reply

  • Vondya
    May 31, 2020

    There almond cake is the TASTIES YUMMIEST RECIPE that I have EVER made. So Simple and So Very Tasty. Thank You!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      I’m so glad you loved it! Thanks for your excellent feedback.

      Reply

  • Patty Sullivan
    May 22, 2020

    Loved this cake!
    Is it possible to double the ingredients to make a bigger layer?

    Reply

    • Natashas Kitchen
      May 22, 2020

      I’m so happy you enjoyed that Patty! That should work! One of our readers tried it double in a 9×5 and loved it!

      Reply

  • Prema Penn
    May 19, 2020

    This cake is so delicious and easy to make. I already made it so many times. My family likes it a lot. Thank you for your great recipe.

    Reply

    • Natasha's Kitchen
      May 19, 2020

      My pleasure, thanks for sharing your good feedback with us!

      Reply

  • Sujata Singh
    May 17, 2020

    This cake is divinely delicious. Thank you for the clear and well constructed recipe, I have made it many times, and shared it far and wide. Spreading the 💕

    Thank you. Stay well.

    Reply

    • Natasha's Kitchen
      May 17, 2020

      You’re very welcome! Knowing that you enjoyed it already makes me so happy and inspired.

      Reply

  • Peter Knox
    May 15, 2020

    Light fluffy and delicious. This cake recipe is brillant thank you.

    Reply

    • Natashas Kitchen
      May 15, 2020

      You’re welcome PEter! I’m so glad you enjoyed that!

      Reply

  • Jess
    May 14, 2020

    Hi Natasha, I have just pulled two of these out of my oven and am planning to stack for a birthday cake.
    What would you suggest using between the layers? Bonus if it’s dairy free

    Thanks!

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Jess, I haven’t tried layering this one before to advise but here is what one of our readers wrote: “Okay I made the cake last night. I made two layers and put a chocolate butterfrosting in between, plus on top and covered the cake with the chocolate. It was delicious and a total hit! The lemon zest went very well with it. Amazing. Thank you for the awesome recipe, I will use it again” I hope that helps

      Reply

  • JULIA
    May 12, 2020

    If I am not able to have sugar, can I replace it with honey? Equal parts?

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Hello Julia, I haven’t tried that yet to advise. Sorry wish I could be more help, please share with us how it goes if you do an experiment.

      Reply

    • Priscilla
      May 7, 2021

      Hello! I made it with honey instead and think it came out quite nice. Thank you Natasha for this simple yet flavorful recipe!

      Reply

  • Sandra
    May 8, 2020

    Hello, do you have the recipe in grams?
    Thank you

    Reply

    • Natasha
      May 8, 2020

      Hi Sandra, if you click “Metric” in the recipe card, you will see the conversion.

      Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Sandra, if you scroll to the bottom of the recipe post, on the printable card you will see a metric measurement option highlighted in red. Click on that and it will convert the recipe for you.

      Reply

  • Jo Warburton
    May 4, 2020

    I’ve previously commented on this delicious cake but wanted to add, for anyone needing to control blood sugar levels, that I tried the recipe as is but swapped the sugar for Monkfruit sweetener which has zero net carbs – the cake was still delicious!! I’m not a nutritionist so don’t know if this makes it keto friendly or not but I know that the cake did not affect my blood sugar readings!

    Reply

    • Natashas Kitchen
      May 4, 2020

      That’s so helpful! Thank you for sharing that with us Jo!

      Reply

  • Patricia
    May 4, 2020

    Hi Natasha
    This Almond cake looks delicious I was just wondering is the almond flour ground almond or is it different I wanted to make this cake but just wasn’t sure could you let me know thanks

    Patricia obrien

    Reply

    • Natasha
      May 4, 2020

      Hi Patricia, almond flour is essentially very finely ground almond.

      Reply

  • Monika
    April 30, 2020

    Hi Natasha!
    Thank you for this recipe! I’ve been looking for a gluten free dessert to diversify and this almond cake is fabulous. I did improvise a little by omitting the lemon and adding 1 teaspoon of almond extract. By adding the almond extract it reminded me of a biscotti. It was scrumptious and the kids ask for it for breakfast all the time! Thank you!

    Reply

    • Natasha's Kitchen
      April 30, 2020

      Hello Monika, thank you for sharing that with us. It’s great to hear that you enjoyed this recipe. I hope you and your kids will love every recipe that you will try!

      Reply

  • Nydia Khargie
    April 26, 2020

    Hi Natasha
    This is a delicious and easy receipe
    My family enjoyed the almond cake
    It was gone in 5 minutes
    Thank you

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Wow gone so fast! LOL Thanks for your great feedback.

      Reply

  • Nelia
    April 26, 2020

    I loved your recipe,
    So good,
    great video, it was very helpful !!!!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thank you so much for your good comments, Nelia!

      Reply

      • Sakshi Abraham
        May 5, 2020

        My 6year old son and I just tried this! So simple and amazing. We loved the cake. Just perfect.

        Reply

        • Natashas Kitchen
          May 5, 2020

          That is the best when kids love what we parents make. That’s so great!

          Reply

  • Paromita Banerjee
    April 24, 2020

    Baked this for hubby’s birthday. Turned out so well. loved the cake and the flawless recipe. much love!

    Reply

    • Natashas Kitchen
      April 24, 2020

      That’s just awesome! Thank you for sharing that with us!

      Reply

  • HZ
    April 14, 2020

    Turned out surprisingly well using almond meal. As a guy who baked for the first time, it says a lot about the simplicity of the recipe. Simple yet oh so satisfying. Amount of sugar was just nice.

    Reply

    • Natashas Kitchen
      April 14, 2020

      That’s just awesome! Thank you for that wonderful feedback!

      Reply

  • Maralyce Ferree
    April 12, 2020

    I was afraid it was going to be dry so I brushed on an orange glaze as it cooled. Used a fork to puncture the cake so the glaze soaked in.
    Orange zest, orange juice and confectionary sugar. Delicious

    Reply

    • Natasha's Kitchen
      April 12, 2020

      So nice to know that Maralyce. Thank you for sharing that with us!

      Reply

  • Hoora
    April 12, 2020

    One of the most delicious cakes I have ever had. I love it.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thank you for your short and sweet message and feedback!

      Reply

  • Fiona
    April 12, 2020

    Hi Natasha,
    Here in England on a sunny Easter Sunday we are in lockdown due to coronavirus and I was looking for something to make to use up some ground almonds. I made your almond cake and we think it is amazing!
    I used five small eggs as I didn’t have any large ones, and we are being discouraged from going shopping unnecessarily. I cooked it in an 8 inch cake tin, because I don’t have a 9 inch one, and put it in the baking oven of the Aga (not sure if you have Agas in America but it is a large Swedish range cooker) for 30 minutes. It came out perfect, golden brown and a lovely texture.
    Thanks for a really good recipe!

    Reply

  • Alvin Dacosta
    April 11, 2020

    I made this cake. Added a half cup of coconut and a tbsp of fresh lemon juice. I made two and put raspberry jam in the middle. Came out amazing. Like a professional cake.

    Reply

    • Natashas Kitchen
      April 11, 2020

      Thank you for sharing that awesome tip with us, Alvin! I’m so glad you enjoyed that recipe!

      Reply

    • Ammara
      April 30, 2020

      Hi there….i really like your idea of adding coconut to this batter. Would you plz specify if u used sweetened or unsweetened coconut flakes. Would appreciate it greatly. Can’t wait to make this…thanks Natasha for sharing it.

      Reply

  • Carolina
    April 8, 2020

    Hello Natasha, I just bake the cake, very easy to make, but my it is hard. Smells very good.
    I followed the recipe step by step. Why is hard, any help, please?

    Reply

    • Natashas Kitchen
      April 8, 2020

      I’m so glad you enjoyed that, Carolina! It should not be hard & I’m more than happy to troubleshoot to figure out why! Was anything altered in the recipe? Did you use an electric hand mixer and use egg whites from the egg (not from the carton which can contain additives). Also, did you make sure your bowl was completely clean without any oils on it? Hope that helps to troubleshoot!

      Reply

  • Andrea
    April 8, 2020

    Hi Natasha, first of all I want to say I love your recipes, they are simple to make and taste delicious! I want to try to make this almond cake but I would like to add chocolate to the recipe, either into the flour directly or on top of the cake as a ganache or topping. Also I was thinking I could make this into a 2-layer cake and put chocolate in between. Please let me know what you think and any suggestions.

    Reply

    • Natasha
      April 8, 2020

      Hi Andrea, I haven’t tried adding chocolate to the recipe so you would have to experiment and let me know how it goes. I love the idea of cutting the cake in half and putting a chocolate ganache or chocolate frosting in the center. That sounds delicious!

      Reply

      • Andrea
        April 17, 2020

        Hi Natacha,
        Okay I made the cake last night. I made two layers and put a chocolate butterfrosting in between, plus on top and covered the cake with the chocolate. It was delicious and a total hit! The lemon zest went very well with it. Amazing. Thank you for the awesome recipe, I will use it again

        Reply

        • Natashas Kitchen
          April 17, 2020

          I’m so glad you enjoyed it, Andrea! Thank you for the wonderful review!

          Reply

  • Sushma
    March 31, 2020

    I tried this cake.It turned out incredible.My favorite almond cake receipt so far

    Reply

    • Natasha's Kitchen
      March 31, 2020

      Super! Thanks for your amazing review and feedback. I love it!

      Reply

    • Vee
      April 7, 2020

      I’ve made this cake about 5-6 times and it’s always a hit. Easy to make and delicious! This has also become our go-to afternoon tea cake. Thank you, Natasha!

      Reply

      • Natashas Kitchen
        April 7, 2020

        That’s so great, Vee! It sounds like you have a new favorite!

        Reply

  • Sonja
    March 28, 2020

    I only have almond meal. Would that work with this cake?

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Sonja, as long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.

      Reply

  • Mona
    March 20, 2020

    You need to add more than five stars to rate this!! Perfect recipe. Light, delicious, not too sweet, easy to prepare and bake…what can I say??? I have already shared your page with my family and friends. Loved it. Thank you !!!!

    Reply

    • Natasha's Kitchen
      March 20, 2020

      What a great compliment, Mona. This is so flaterring thank you so much! I’m so happy that you loved the recipe and I hope you enjoy all the recipes that you try.

      Reply

  • Maisan
    March 18, 2020

    I love this cake!!! So delicious, light, not too sweet! Perfect with a cup of coffee 👍🏼I just added 1 teaspoon of vanilla to the recipe. Definitely making this again! Thanks 🥰

    Reply

    • Natasha's Kitchen
      March 19, 2020

      Thanks for sharing that with us. I’m so happy that you enjoyed this recipe!

      Reply

  • Margret
    March 15, 2020

    Can I make this ahead and put in the freezer? Thanks Natasha for all your delicious recipes.

    Reply

    • Natasha's Kitchen
      March 16, 2020

      Hi Margret, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.

      Reply

  • Tan Fox
    March 14, 2020

    I whipped this up one morning, it was simple and easy and turned out delicious. I left out almonds simply because I didn’t have any. Dusted with powdered sugar. Voila! I would definitely make this again.

    Reply

    • Natashas Kitchen
      March 14, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Tan!

      Reply

      • Ruby
        April 16, 2020

        Not much left over, it was so good!

        What’s the best way to store leftovers? Fridge or just on counter?

        Also, I was expecting it to be more moist/soft, I baked as instructed. Perhaps should take it out few min earlier?

        Reply

        • Natashas Kitchen
          April 16, 2020

          Hi Ruby, I’m so happy you enjoyed that! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving,

          Reply

  • Julia
    March 6, 2020

    Look forward to making this cake. You are so enjoyable to watch.

    Reply

    • Natasha's Kitchen
      March 6, 2020

      I’m excited for you to try this out. I hope you love it!

      Reply

    • maddy
      March 27, 2020

      Thank you so much for this recipe! It was simple to make yet delicious!

      Reply

      • Natashas Kitchen
        March 27, 2020

        I’m so happy you enjoyed that, Maddy!

        Reply

  • Caroline
    March 6, 2020

    Natasha, I am excited to try this recipe as I love lemon flavored cakes. Could I possibly use a tart pan still using the parchment ring?

    Reply

    • Natashas Kitchen
      March 6, 2020

      Hi Caroline, I haven’t tested that in a tart pan to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • martha katona
    March 6, 2020

    I made this cake twice now exactly as written and it turned out super !! Not too sweet and gluten free. I dusted it with pure icing sugar not icing mix so it was totally gluten free. Thankyou for such an easy and tasty recipe. You are a delight to watch on the videos and your recipes are so easy to follow. I am of similar heritage and I am so happy to find recipes for things my mother made and I never learnt but you have put them up . Thankyou from Australia.

    Reply

    • Natasha's Kitchen
      March 6, 2020

      That is awesome, Martha. Thank you for sharing that with us and for your nice feedback. Appreciate the support!

      Reply

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