Almond Cake
This easy Almond 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! Dust the cake with powdered sugar and garnish with lemon slices, eat it plain, or add fruit or chocolate toppings to make it your own. Make ahead and freezer-friendly!
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 - Grease/butter a 9" round cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- Beat - 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.
- Whip - 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 the batter has an even consistency.
- Bake - Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the 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.
- Rest - Let the cake rest in the pan for 15 minutes. Then run a thin spatula around the sides and invert it onto your hand, and then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Notes
*To Measure Almond Flour: 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.
Make Ahead - Make the almond cake up to 4 days ahead, storing it in an airtight container on the counter or in the fridge. (Keeps best without garnishes)
Storage - Cool and wrap the leftovers in plastic and an airtight container. Store on the counter for 4 days.
- Refrigerate - keep in the fridge for up to 5 days.
- Freeze - store in the freezer for up to 3 month, and then thaw in the fridge or on the counter overnight.
Nutrition Facts
Almond Cake
Amount per Serving
Calories
218
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Cholesterol
81
mg
27
%
Sodium
31
mg
1
%
Potassium
54
mg
2
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
7
g
14
%
Vitamin A
120
IU
2
%
Vitamin C
1
mg
1
%
Calcium
65
mg
7
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
