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!
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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!!
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)
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.
Almond Cake Recipe Printable:
Almond Cake Recipe
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:
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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:
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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.
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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.
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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.
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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.
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:
- Almond Nutella Cake – flavor explosion gluten free indulgence
- Raspberry Macarons – gluten free cookies with raspberry filling
- Almond Croissants – incredible French bakery style filling
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! May i ask if how to double this recipe please? I tried your recipe and it was end up perfectly ❤️
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.
Hi, can I top this with a caramel almond topping and then bake it? Will that affect the rise of the sponge underneath?
Hi Noor, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
i watched the video and looks so easy to do! question: how long would a cake keep if left out wrapped in saran wrap?
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.
Almond cake looks wonderful. Will it freeze well
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.
I used fairly coarse ground almonds, from Trader Joe’s, plus orange zest and 1/4 tsp almond essence. Delicious!
Very nice! Thank you for sharing that with us, Susan.
The recipe for red velvet cake and almond cake amazing I love watching you cook amazing recipes
Hi Tazmin, I’m glad you enjoyed those recipes! Thank you for sharing your good feedback with us.
I’m going to try this tonight. I can’t wait. Thank you for all you’re recipes. You’re awesome!
You’re welcome, Addie! I hope you love this one too!
Hi Natasha! Anxious to make this recipe. Am diabetic and wondering if I could use a sugar substitute! .
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
Could you give measurements in grams instead of cups
Hi Jill, click on Metric in the recipe card and you will see the gram measurements.
There are many conversion tables online. Save one to your photos.
Don’t we need to add baking soda and baking powder like regular cakes?
Hi Bharathi, I suggest following the recipe as written. It relies on the volume of the eggs to rise.
Absolutely amazing Natasha… thank you for the recipe. How long can you keep this( not that it lasted long in my household )
You’re welcome! I’m so happy you enjoyed it, Anuji!
This is absolutely amazing, thanks Natasha
Thank you so much!
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
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.
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!
That’s just awesome! Thank you for sharing your wonderful review!
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!
That’s so great! It sounds like you have a new favorite!
It was unbelievably great. I love it and I added to my list.
Thanks for your absolutely amazing and delicious receipt.
You’re welcome! I’m so happy you enjoyed it, Maryam!
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.
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.
Made this today. It’s delicious. Nice and moist and airy. Will definitely make again.
I’m so glad you enjoyed it!
Made this it was super easy and the cake came out soft and moist and was so good
I’m so glad you enjoyed it, Gayatri!
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.
Glad you loved the result, Trudy. Thanks for sharing that with us!
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.
Hi, I haven’t tested that but it sounds delicious.
This was so easy and it was devoured almost immediately. I’m thinking of adding a drop of almond extract to it next time.
Don’t you love easy recipes that are also so good? I’m glad you enjoyed this, Ann!
made almond cake everyone loved it.if i was to add almond extract when would i add
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.
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.
Can this cake be frozen?
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.
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?
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.
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.
Thank you so much for sharing that with me, Christine!
Can you add berries internally to this cake. I’m thinking a mixture of frozen cranberries and blueberries
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.
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.
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!
Mikala, what did you do to turn it into a lemon spice cake?
Hi Natasha! Just made this recipe, turned out amazing! for next time,can I substitute lemon zest for orange zest
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!
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!
Hi MJ, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I don’t have almond flour, would oat flour work?
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.
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.
Aww, that’s the best! Thank you so much for sharing that with me. I’m so happy you discovered our blog. Welcome! 🙂
Hello!
I love your recipes Natasha!!
What change in baking time would you suggest if I only have an 8” springform pan?
Thank you!
Hi Tracy, it will be slightly taller but that should work! I hope you love this recipe.
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!!
Hi Zara, it may impact the volume and rise. I hope it works out!
Hi natasha, to make a double recipe, do I just double the ingredients to make double batter?
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.
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?
Hi Jake, yes, you can use a stand mixer instead of an electric mixer.
I will try to make it. I would like non gluten recipes.
Thank you.
Hi Dorina, check out our Gluten-Free Recipes here.
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!!!
Hi Patricia, I’m happy to know that you loved this recipe. Thank you for your wonderful review!
I watch your videos every time, I am russian who lives in nj and I love home cooking!!!!
Thanks for always watching! I hope you’ll love every recipe that you will try.
Love your recipes! This receipe was easy and delicious! Thank you Natasha! 🙂
Hi Michelle, I’m glad you are enjoying my recipes! Thank you so much for sharing.
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.
Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!
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?
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.
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! 🙂
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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.
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.
Or maybe the pan was to big?
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?
Hi Arvs, a dry cake is usually due to over-baking which can dry out the crumb in the cake.
I made it, came out really good, i know this is a repeat 👍
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?
Hi, I would highly recommend making the recipe as written and you can use a stand mixer instead of an electric mixer.
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.
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?
And does this cake rise while baking? If so, how much, approximately?
Thank you!
Hi Arielle, I suggest watching the video to gauge.
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!
Hi Arielle, we don’t normally add anything besides what is in the recipe. Be sure not to over-bake the cake.
Delicious! Made this for my husband’s birthday. Lightly sweet, moist with a very light marzipan flavor. We will make it again.
Thank you for sharing that wonderful review with me, Rebecca! I’m glad you enjoyed that.
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.
Happy New Year, Cass! Thank you for sharing that wonderful review with me!
Very good, one of the best cakes I tried making…
That’s just awesome! Thank you for sharing your wonderful review!
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!
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.
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?
Hi Samina, I imagine that should work too but I have not personally tried it to advise. But I imagine that will work.
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 .
Thank you so much for that suggestion Samina! I’m so glad you enjoyed this recipe!
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!
Hi Gillian, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!
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!
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!
When I cooked mine is more like brownish and not yellow? what is that?
It’s supposed to be a golden brown type of color and not exactly yellowish.
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.
Servings: 8 slices. You may base the nutritional info on the servings stated in the recipe card. I hope that helps.
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.
That’s so great! It sounds like you have a new favorite!
Just perfect! Thank you for recipe!
Amazing!! I made the almond cake recipe as muffins and they were incredible!! Light and tasty. Thank you!
You’re welcome, Jane! Thank you for sharing that great review with me!
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” !
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.
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!
Thank you for sharing your wonderful review!
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!
That’s just awesome Jen! It sounds like you found a new family favorite!
Hi could we substitute lemon juice with almond essence?
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.
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.
Sounds great! Happy Birthday to your mom, I hope this cake will become a hit!
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!
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,
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.
Hi Natasha
would love to try it. I didnt notice you add butter and baking powder. whats the difference? Thanks
Hi Rasha, I suggest following the recipe as written. It relies on the volume of the eggs to rise.
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.
Hi Emily, I haven’t tested this in a bundt cake to advise but I worry it won’t work.
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!
You are most welcome! So happy to know that you loved this almond cake!
Hi Natasha, Can I add peaches to this cake?
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!
Looking at the nutritional info – what is the serving size?
Hi Nc, this recipe makes 8 slices. A serving is one slice. I hope that is helpful.
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!
That’s so great Paige!! You know its good when everyone is grabbing a second slice.
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!
Thank you so much for sharing that with me Ilona! I’m happy you enjoyed this recipe!
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
I’m so happy you enjoyed that Charlotte! Thank you for that wonderful review!
How did you make the almond flavored whipped cream in was that in the middle of the cake or on top?
Make sure that you have enough egg yolk volume or you might end up having lumps in the batter like I did.
Hi Kiran! Thank you for that feedback and that’s right – this recipe relies on the eggs for its volume.
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.
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.
I made a vanilla cake, it was the best cake I ever made. It was so moist and tasty. Thank you Natasha.
You’re welcome, Marina! It sounds like you found a new favorite!
i dont have an egg beater, how important id it to get the eggs to be white and creamy
Hi Arti, You’d want to get it as close as possible. This recipe relies on the eggs for its volume.
Have you used this recipe to bake cupcakes?
Hello Sarah, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
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.
Thanks for sharing and I’m still glad you liked it!
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
So awesome, I am so glad you loved it!
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?
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.
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
Sounds delicious, thank you for sharing!
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?
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.
Hi Natasha I would like to make this recipe but my pan is 10 “, how much should I add to the dough?
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.
Hi! Will almond meal (I have the Trader Joe’s brand Just Almond Meal) work if I don’t have almond flour? Thanks 😊
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.
Just Perfect. Loved the recipe. Thank you. Please let me know if you have more gluten free cakes.
I’m so glad you loved this recipe!
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
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.
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
Hi Cat, a dry cake is usually due to over-baking which can dry out the crumb in the cake.
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.
What an amazing review, thank you so much! It helps inspire us to do more content.
Hey natashaskitchen! This recipe was soo good! I enjoyed it very much. Thank you for sharing
I’m so glad you enjoyed that Nicole! Thank you for that wonderful feedback!
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 🙂
Thanks, I hope you enjoy every recipe that you will try!
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!
That is awesome! So great to hear that your substitutes worked great with this recipe. Thanks for your excellent review!
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.
I am so glad you enjoyed this almond cake recipe, Joyce. Thanks for your excellent review!
Hey, can this be made with flaxseed egg replacement
Hi Ragini, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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.
Wow that is so great! I am so glad that your family enjoyed this recipe, thanks for sharing that with us!
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.
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.
Hi Natasha!!
Would I be able to bake this in a pie dish?
Hi Ava, I haven’t tested that to advise. If you experiment please let me know how you like that.
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 ?
Hi Priya, yes but it definitely depends on the recipe. I’m so glad you all loved the almond cake!
Hi, do i need butter for this recipe?
Only for greasing/butter the cake pan or springform pan
im just wondering is i can add orange jam in between of the layers, since i want to replace the lemon with orange.
Hello Khyati, I haven’t personally tested that to advise.If you do an experiment, please share with us how it goes!
Delish! Quick question, the nutrition facts listed, is it for the whole cake or individual serving size?
Hi Isabel, that is for individual servings.
There almond cake is the TASTIES YUMMIEST RECIPE that I have EVER made. So Simple and So Very Tasty. Thank You!
I’m so glad you loved it! Thanks for your excellent feedback.
Loved this cake!
Is it possible to double the ingredients to make a bigger layer?
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!
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.
My pleasure, thanks for sharing your good feedback with us!
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.
You’re very welcome! Knowing that you enjoyed it already makes me so happy and inspired.
Light fluffy and delicious. This cake recipe is brillant thank you.
You’re welcome PEter! I’m so glad you enjoyed that!
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!
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
If I am not able to have sugar, can I replace it with honey? Equal parts?
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.
Hello, do you have the recipe in grams?
Thank you
Hi Sandra, if you click “Metric” in the recipe card, you will see the conversion.
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.
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!
That’s so helpful! Thank you for sharing that with us Jo!
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
Hi Patricia, almond flour is essentially very finely ground almond.
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!
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!
Hi Natasha
This is a delicious and easy receipe
My family enjoyed the almond cake
It was gone in 5 minutes
Thank you
Wow gone so fast! LOL Thanks for your great feedback.
I loved your recipe,
So good,
great video, it was very helpful !!!!
Thank you so much for your good comments, Nelia!
My 6year old son and I just tried this! So simple and amazing. We loved the cake. Just perfect.
That is the best when kids love what we parents make. That’s so great!
Baked this for hubby’s birthday. Turned out so well. loved the cake and the flawless recipe. much love!
That’s just awesome! Thank you for sharing that with us!
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.
That’s just awesome! Thank you for that wonderful feedback!
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
So nice to know that Maralyce. Thank you for sharing that with us!
One of the most delicious cakes I have ever had. I love it.
Thank you for your short and sweet message and feedback!
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!
Hi Fiona, I’m so glad you loved it. Happy Easter!
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.
Thank you for sharing that awesome tip with us, Alvin! I’m so glad you enjoyed that recipe!
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.
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?
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!
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.
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!
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
I’m so glad you enjoyed it, Andrea! Thank you for the wonderful review!
I tried this cake.It turned out incredible.My favorite almond cake receipt so far
Super! Thanks for your amazing review and feedback. I love it!
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!
That’s so great, Vee! It sounds like you have a new favorite!
I only have almond meal. Would that work with this cake?
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.
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 !!!!
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.
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 🥰
Thanks for sharing that with us. I’m so happy that you enjoyed this recipe!
Can I make this ahead and put in the freezer? Thanks Natasha for all your delicious recipes.
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.
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.
That’s just awesome!! Thank you for sharing your wonderful review, Tan!
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?
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,
Look forward to making this cake. You are so enjoyable to watch.
I’m excited for you to try this out. I hope you love it!
Thank you so much for this recipe! It was simple to make yet delicious!
I’m so happy you enjoyed that, Maddy!
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?
Hi Caroline, I haven’t tested that in a tart pan to advise. If you experiment, let me know how you liked the recipe.
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.
That is awesome, Martha. Thank you for sharing that with us and for your nice feedback. Appreciate the support!