FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Cake > Almond Cake Recipe (VIDEO)

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

This post may contain affiliate links. Read my disclosure policy.

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 107 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 kcal
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.

 

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • Vondya
    May 31, 2020

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

    Reply

    • Natasha's Kitchen
      May 31, 2020

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

      Reply

  • Patty Sullivan
    May 22, 2020

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

    Reply

    • Natashas Kitchen
      May 22, 2020

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

      Reply

  • Prema Penn
    May 19, 2020

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

    Reply

    • Natasha's Kitchen
      May 19, 2020

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

      Reply

  • Sujata Singh
    May 17, 2020

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

    Thank you. Stay well.

    Reply

    • Natasha's Kitchen
      May 17, 2020

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

      Reply

  • Peter Knox
    May 15, 2020

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

    Reply

    • Natashas Kitchen
      May 15, 2020

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

      Reply

  • Jess
    May 14, 2020

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

    Thanks!

    Reply

    • Natashas Kitchen
      May 14, 2020

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

      Reply

  • JULIA
    May 12, 2020

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

    Reply

    • Natasha's Kitchen
      May 13, 2020

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

      Reply

  • Sandra
    May 8, 2020

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

    Reply

    • Natasha
      May 8, 2020

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

      Reply

    • Natashas Kitchen
      May 8, 2020

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

      Reply

  • Jo Warburton
    May 4, 2020

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

    Reply

    • Natashas Kitchen
      May 4, 2020

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

      Reply

  • Patricia
    May 4, 2020

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

    Patricia obrien

    Reply

    • Natasha
      May 4, 2020

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

      Reply

  • Monika
    April 30, 2020

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

    Reply

    • Natasha's Kitchen
      April 30, 2020

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

      Reply

  • Nydia Khargie
    April 26, 2020

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

    Reply

    • Natasha's Kitchen
      April 26, 2020

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

      Reply

  • Nelia
    April 26, 2020

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

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thank you so much for your good comments, Nelia!

      Reply

      • Sakshi Abraham
        May 5, 2020

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

        Reply

        • Natashas Kitchen
          May 5, 2020

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

          Reply

  • Paromita Banerjee
    April 24, 2020

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

    Reply

    • Natashas Kitchen
      April 24, 2020

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

      Reply

  • HZ
    April 14, 2020

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

    Reply

    • Natashas Kitchen
      April 14, 2020

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

      Reply

  • Maralyce Ferree
    April 12, 2020

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

    Reply

    • Natasha's Kitchen
      April 12, 2020

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

      Reply

  • Hoora
    April 12, 2020

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

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thank you for your short and sweet message and feedback!

      Reply

  • Fiona
    April 12, 2020

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

    Reply

  • Alvin Dacosta
    April 11, 2020

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

    Reply

    • Natashas Kitchen
      April 11, 2020

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

      Reply

    • Ammara
      April 30, 2020

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

      Reply

  • Carolina
    April 8, 2020

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

    Reply

    • Natashas Kitchen
      April 8, 2020

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

      Reply

  • Andrea
    April 8, 2020

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

    Reply

    • Natasha
      April 8, 2020

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

      Reply

      • Andrea
        April 17, 2020

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

        Reply

        • Natashas Kitchen
          April 17, 2020

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

          Reply

  • Sushma
    March 31, 2020

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

    Reply

    • Natasha's Kitchen
      March 31, 2020

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

      Reply

    • Vee
      April 7, 2020

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

      Reply

      • Natashas Kitchen
        April 7, 2020

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

        Reply

  • Sonja
    March 28, 2020

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

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

  • Mona
    March 20, 2020

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

    Reply

    • Natasha's Kitchen
      March 20, 2020

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

      Reply

  • Maisan
    March 18, 2020

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

    Reply

    • Natasha's Kitchen
      March 19, 2020

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

      Reply

  • Margret
    March 15, 2020

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

    Reply

    • Natasha's Kitchen
      March 16, 2020

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

      Reply

  • Tan Fox
    March 14, 2020

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

    Reply

    • Natashas Kitchen
      March 14, 2020

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

      Reply

      • Ruby
        April 16, 2020

        Not much left over, it was so good!

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

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

        Reply

        • Natashas Kitchen
          April 16, 2020

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

          Reply

  • Julia
    March 6, 2020

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

    Reply

    • Natasha's Kitchen
      March 6, 2020

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

      Reply

    • maddy
      March 27, 2020

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

      Reply

      • Natashas Kitchen
        March 27, 2020

        I’m so happy you enjoyed that, Maddy!

        Reply

  • Caroline
    March 6, 2020

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

    Reply

    • Natashas Kitchen
      March 6, 2020

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

      Reply

  • martha katona
    March 6, 2020

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

    Reply

    • Natasha's Kitchen
      March 6, 2020

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

      Reply

Add comment/review

Leave a comment






As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.