Almond Flour Lemon Cake

This Almond Flour Lemon Cake is soft, light, and perfectly moist with a delicate crumb and just the right touch of sweetness. Similar to my wildly popular almond flour cake—but even easier! Just mix everything together and bake.

Course Dessert

Cuisine American

Keyword Almond Flour Cake, almond flour lemon cake, almond lemon cake, gluten free lemon cake

Prep Time 8

Cook Time 30

Total Time 38

Servings Servings

Calories 227kcal

Author Maria Doss

Equipment

8-inch baking pan

Ingredients

1 ¾ cups almond flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 large eggs preferably at room temperature
½ cup sugar
¼ cup + 2 tablespoons vegetable oil
zest of 1 large lemon
¼ cup lemon juice

Instructions

Prep. Pre heat oven to 350°F (177°C). Line the bottom of an 8-inch round baking pan with parchment paper and grease the bottom and sides with cooking spray and set aside.
Combine dry ingredients. Add the almond flour, baking powder, baking soda and salt into a small bowl and whisk to combine.
^{1 ¾ cups almond flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt.}
Mix wet ingredients. Into a larger bowl, add the eggs, sugar, oil, and lemon zest. Whisk until sugar is dissolved, about 30 seconds.
^{4 eggs, ½ cup sugar, ¼ cup + 2 tablespoons oil}
Finish batter. Add the dry ingredients along with ¼ cup lemon juice and mix until smooth and fully combined. Transfer the batter to the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Place the baking pan on a wire rack to cool completely. Dust with powdered sugar and enjoy!

Notes

You will need one very large lemon to make ¼ cup of lemon juice.

Leave the eggs at room temperature for about an hour before baking.

Nutrition