Description

A moist, tender, and naturally gluten-free lemon almond cake that is perfect for weekend brunches. Made with almond flour and fresh lemon, this easy recipe yields a beautiful, bakery-quality cake without the need for special gluten-free blends.

Ingredients

Scale

2 cups (200g) finely ground blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons (45ml) fresh lemon juice
2 tablespoons lemon zest
1/2 cup (120ml) buttermilk
1 cup (120g) powdered sugar
2–3 tablespoons heavy cream or milk
1 cup mixed fresh berries

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, and salt to break up any lumps.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined.
Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Whisk powdered sugar and heavy cream until smooth. Drizzle over the cooled cake and top with fresh berries.

Notes

Ensure almond flour is finely ground for the best texture. Do not overmix the batter to avoid a dense cake. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for 3-4 days or in the fridge for 5 days. Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 220
Sugar: 9
Sodium: 110
Fat: 18
Saturated Fat: 7
Carbohydrates: 12
Fiber: 2
Protein: 6

Keywords: gluten-free, lemon cake, almond flour, brunch recipe, easy baking, dairy-free option, nut-free option