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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

4.96 from 189 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

  • Joyce Warner
    November 19, 2021

    Question:
    I love this cake and am going to make this for my granddaughter who can only have gluten free.
    When freezing this cake should you hold off using confectioner sugar until it thaws ?
    Thanks so much!

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Joyce, I haven’t tested freezing that but like you said, I would hold off on the confectioner sugar until you’re ready to serve.
      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

  • Lizzy
    November 17, 2021

    I never read the reviews about this recipe until today. I want to start by saying that this is the most delicious cake I’ve ever made. My friends and family love it so much , that they ask me to make this every time they come and visit me. I made this for my neighbor who is a chef and she loved it so much. I don’t understand the negative reviews -sorry. Natasha, this recipe is delicious and I want to thank you for sharing this and so many other delicious recipes with your readers. I will be making this for Thanksgiving and I will also be making it for Christmas . This will be my Christmas present for my neighbors. Love the taste, texture and everything about this recipe!!

    Reply

    • Natasha's Kitchen
      November 17, 2021

      Hi Lizzy, your comments just made my day brighter! Thank you for your great feedback, it helps inspire me to do more recipes for you all!

      Reply

  • Silwana
    November 13, 2021

    Natasha do you think this would work with coconut flour and shredded coconut on top. I might have to try it .

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi Silwana, I honestly haven’t tried that with coconut. Some readers have reported using coconut flour and liking it. If you experiment, please let us know how you want it!

      Reply

  • Silwana
    November 13, 2021

    I am not sure about the comments that the cake didn’t work. I am not a good baker but this recipe appeared easy to me, so I decided to make it , and I had some almond flour on hand . Easy and so yummy. It looked great and it came together like a dream. I can see myself making often to use up my flour.

    Reply

    • Natashas Kitchen
      November 13, 2021

      I’m so happy to hear you enjoyed this recipe, Silwana!

      Reply

  • JoDee
    November 5, 2021

    How would subbing wheat flower work? Should I use more or less flower?

    Reply

    • Natashas Kitchen
      November 5, 2021

      Ho JoDee, I haven’t tried this with wheat flour to advise on the outcome.

      Reply

  • Galina
    October 30, 2021

    Can you add poppy seeds to this recipe? If so when and how much?

    Reply

    • Natashas Kitchen
      October 30, 2021

      Hi Galina, 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

  • Deborah
    September 22, 2021

    Do you think the recipe would work baked in a charlotte cake pan?

    Reply

    • Natashas Kitchen
      September 23, 2021

      Hi Deborah, that pan is so beautiful, but to be honest, I haven’t tried it that way to advise it on the outcome. I worry when trying to remove it, it will break apart.

      Reply

  • Manita
    September 18, 2021

    Recipe was wrong . Was over baked in 20 minutes and not a good recipe

    Reply

  • Terrie
    September 13, 2021

    Hello! Do you think sugar substitutes like coco sugar would work for this recipe? Hoping to make one for an in-law who’s diabetic.

    Reply

    • Natashas Kitchen
      September 13, 2021

      Hi Terrie, I haven’t tested a sugar substitute, but here is what one of our readers wrote: “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.

      Reply

  • Rose
    August 31, 2021

    What brand of almond flour do you recommend? Is almond meal the same as almond flour? Thanks

    Reply

    • Natasha's Kitchen
      August 31, 2021

      I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.

      Reply

  • AP
    August 28, 2021

    The best cake EVER! I added a tsp of almond extract and skipped the powdered sugar since it was sweet enough already. I was so surprised by how moist and fluffy it turned out, just as Natasha predicted. I will definitely be making this again. Thank you!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      You’re welcome! Glad it turned out great.

      Reply

  • Julie S.
    August 23, 2021

    What do you mean by measured correctly? I don’t see an explanation, but it’s quite possible I’m just missing it.

    Reply

  • Violetta
    August 20, 2021

    I loved it. It’s like marzipan–moist, almondy, not too sweet. I didn’t have almonds for the top, but we enjoyed it all the same. My daughter is gluten-free so this was her birthday cake. I don’t think it’s really all that easy to make, but I managed.

    Reply

    • Natashas Kitchen
      August 20, 2021

      I’m so glad you gave this a try and enjoyed it, Violetta! Happy Birthday to your daughter!

      Reply

  • Jennifer
    August 16, 2021

    This cake was just ok, not very interesting, not in texture or flavor. There are other more interesting almond cakes out there. While other recipes may require more ingredients or more steps, they are also better. This cake was also very thin, even in a 9″ round pan. I tried to jazz it up with a glaze after trying it and finding it bland but that didn’t really help too much either. I think that if you are strictly gluten-free you might use this as a quickie cake with fruit or fresh whipped cream but otherwise, I didn’t think it was that great.

    Reply

    • Natasha
      August 16, 2021

      Hi Jennifer, this has been a very popular cake and I am always happy to help troubleshoot. You mentioned it seemed very thin. The cake relies on the volume of the egg whites to rise. Make sure when beating not to underbeat (which would make it too thin) or beat too long which would make it too dry and difficult to incorporate into the cake.

      Reply

  • Chrisy Jackson
    August 11, 2021

    Hello, is this recipe good for cupcakes?

    Thanks!

    Reply

    • Natasha's Kitchen
      August 11, 2021

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

      Reply

  • 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

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