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Almond Flour Lemon Cake (Gluten Free & Paleo!)

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This light, fluffy Almond Flour Lemon Cake recipe is perfect with fresh berries and whipped coconut cream. It’s gluten-free, grain-free, dairy-free, paleo perfection!

almond flour lemon cake topped with coconut whipped cream and fresh berries

I *may* or may not have THREE lemon cake recipes on my blog at this very moment.

I regret nothing.

A bright, sunny lemon cake recipe is exactly what spring and summer call for. You KNOW I love a good, dense chocolate flourless cake, or a rich chocolate tart, or a mind-blowing brownie any time. I’m a chocolate lover forever. But there is nothing like the light, citrusy goodness of a lemon cake. They’re sweet and tangy and feel so light and fresh.

I love that this lemon almond flour cake doesn’t weigh you down. It’s the perfect blend of soft and fluffy while still being substantial enough to hold up to whipped coconut cream and berries. Michael was just one bite in before announcing “I’m pretty sure I want this for my birthday.”

I don’t blame him. This almond flour lemon cake is perfection.

Ingredients for gluten-free almond flour lemon cake
A slice of gluten-free almond flour lemon cake with berries

Simple Ingredients For Almond Flour Lemon Cake

One of the things that has made this naturally sweetened lemon cake recipe so popular over the years is the simple ingredients list. It’s kind of mind-blowing you can get this kind of texture and flavor with such simple ingredients! Let’s take a look:

  • Eggs. You’ll separate the egg yolks and whites, so you can whip air into the whites before folding them into the cake.
  • Cream Of Tartar. This ingredient helps the whipped egg whites hold their shape.
  • Honey. This adds sweetness to the cake, and also comes into play in the lemon-honey syrup you brush the cake with after baking.
  • Lemon Zest. Using lemon zest adds the most fresh lemon flavor into the cake, since the peel is where those lemon essential oils are.
  • Lemon Juice. We won’t waste any of that lemon goodness! You’ll use the juice in our lemon-honey syrup.
  • Vanilla Extract. This makes the cake taste sweeter without any extra sugar.
  • Blanched Almond Flour. Use finely ground almond flour (not almond meal!) for this cake. It has the lightest texture & works best.
  • Baking Powder. To help the cake puff. If you’re paleo, don’t miss our notes below on paleo baking powder!
  • Salt. A little kosher salt helps balance the flavor beautifully.
  • A Few Goodies On Top. Then, you’ll finish the cake with whipped coconut cream and some fresh berries. I love a mix of fresh strawberries, blueberries, and raspberries.
Making almond flour lemon cake, step by step
Making almond flour lemon cake, step by step

How TO Make This Almond Flour Cake Recipe, Step By Step:

Start By Mixing Up The Cake

  1. Preheat The Oven & Prep The Pan. Preheat oven to 325 degrees F. Line an 8-inch or 9-inch springform pan with parchment paper and spray with nonstick spray.
  2. Separate egg yolks and whites and place in two separate, VERY clean metal or glass bowls. (Egg whites will not whip if there is any grease in your bowl and they need the friction of metal or glass to whip well).
  3. Mix Up The Yolks Mixture. To the yolks mixture, add honey, lemon zest, and vanilla. Stir well until smooth. Set aside.
  4. Combine Dry Ingredients. In a separate bowl, whisk together almond flour and baking powder. Stir into yolks mixture. (Mixture will be quite thick).
  5. Whip Egg Whites To Stiff Peaks. Using a hand mixer (or a whisk and a lot of elbow grease!), whip egg whites on medium speed until just frothy. Pause and add a pinch of salt and the cream of tartar. Continue to whip, now on high speed, until they reach the soft peaks stage. There should be no more liquid egg whites on the bottom of the bowl, and when the beaters are lifted out of the egg whites, the peaks should flop over slightly (instead of standing straight up).
  6. Gradually Fold In The Egg Whites. Working in 3-4 batches, gently fold the whipped egg whites into the cake batter. At first, this will seem like it might not work. Just keep going, gently using a spatula to fold the mixture together (don’t stir quickly or you’ll deflate the batter). Repeat with remaining whipped egg whites until all are incorporated into the batter. Batter will be lighter in color and very fluffy.
  7. Pour batter into your prepared pan and gently shake to even out the surface.
  8. Bake at 325 degrees F for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Making almond flour lemon cake, step by step
almond flour lemon cake topped with coconut whipped cream and fresh berries

Finish & Decorate The Cake:

  1. Mix Up The Lemon-Honey Syrup. In a small bowl or saucepan, whisk together honey and lemon juice until very smooth and well blended.
  2. Brush & Cool The Cake. When the cake is done, remove it from the oven and place on a wire rack. Remove the outer ring of the springform cake pan, and while the cake still quite warm, brush with the lemon-honey glaze. Allow cake to completely cool before slicing, or topping with any garnishes.
  3. Top The Cake. Serve with whipped cream or whipped coconut cream and fresh berries, candied lemon peel, lemon curd, or ice cream!
almond flour lemon cake topped with coconut whipped cream and fresh berries

Tips for The Best Almond Flour Lemon Cake

Tricks For Whipping Egg Whites.

Whipping the egg whites is KEY here to creating the structure you’re looking for in the cake. The most common error when making this cake is not whipping the whites carefully.

  • Separate The Eggs Properly! In order for the egg whites to whip, you cannot have even a single drop of egg yolk in the whites, or any grease on the bowl or beaters. Make sure to clean everything thoroughly before using and use these techniques for separating egg yolks and whites to make sure you’re ready to go!
  • How To Whip Egg Whites. This tutorial walks you through everything you need to know about getting the egg whites to stiff peaks.
  • Use Cream Of Tartar. The the original recipe, Elise used vinegar and sugar to help stabilize her egg whites. Since I’m using honey instead of sugar in my version, I used cream of tartar. It’s gluten free, dairy free, grain free, etc. and only contains tartaric acid. It’s excellent for adding stabilization to egg whites, and many paleo bakers use it in tandem with baking soda as a substitute for baking powder.
  • Fold Them In Gently. After doing all that hard work to whip the whites, be sure to follow the instructions to GENTLY fold them in, a bit at a time to gently lighten the batter. Don’t whisk or stir quickly, or you’ll deflate all the air out of the whites.

Use The Right Kind Of Almond Flour.

It wouldn’t be almond flour lemon cake without almond flour! I use blanched almond flour for this recipe, which is a finely ground almond flour made from almonds with their skins removed. This is visually and texturally important, so please don’t try to substitute almond meal (which keeps skins on and is coarser).

Different brands vary a bit, but I look for “finely ground, blanched almond flour.” I’ve had good luck with Honeyville, Blue Diamond, Hughson Nut, Bob’s Red Mill, and Kirkland brand, all of which I’ve been able to find at Costco at different times, where it’s 3 pounds for $10-12 instead of 1 pound at the grocery store for $8-9. Use what you like, and what you can find! NOTE: You CANNOT substitute ANY other flours for almond flour in this recipe, especially coconut flour. The ratios aren’t the same.

Toppings For Lemon Cake

Coconut Whipped Cream. If you’re not strictly paleo, I highly recommend buying SoDelicious CocoWhip (I get it at Sprouts or Natural Grocers). It’s basically coconut milk Cool Whip. It’s more stable than anything I’ve made myself, but does have added sweetener. I think it’s so lovely with the subtly-sweet cake. If you can’t find it or don’t want to use it, I recommend using this method or this method for making your own. Follow the directions to the letter, and keep the whipped cream in the fridge until the last possible moment before serving. (And, obviously, if dairy doesn’t hate you, you can totally go with classic dairy-rific whipped cream!)

Not into whipped cream? Try this! Two words: Raspberry Sauce. It makes everything better, from cake to your morning oatmeal. My favorite recipe (seen here) is about as easy as can be: frozen or fresh raspberries + lemon juice + honey or sugar. Puree, strain, and serve. Bam.

Craving More Yummy Desserts? Try…

p.s. My other two lemon cake recipes are this Lemon Cream Cake, and this Gluten Free Lemon Cake 

⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Almond Flour Lemon Cake recipe. I can’t wait to hear how it goes!

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almond flour lemon cake topped with coconut whipped cream and fresh berries

Almond Flour Lemon Cake


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4.7 from 41 reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 45 minutes
  • Yield: 810 Slices 1x
  • Diet: Gluten Free

Description

A gorgeous, bright lemon cake that’s perfect for any occasion! Don’t skip the whipped coconut cream and fresh berries! 


Ingredients

Scale

For the Cake:

  • 4 eggs, yolks and whites separated
  • 1/4 cup honey
  • 2 Tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • pinch salt
  • 1 1/2 cups finely ground blanched almond flour
  • 1 tsp baking powder*

For the Lemon-Honey Glaze:

  • 1 Tbsp honey
  • 2 Tbsp fresh lemon juice

To Top (Optional):

  • Coconut whipped cream
  • Fresh Berries (strawberries, blueberries & raspberries)
  • Fresh mint
  • Lemon slices or candied lemon peel
  • Edible flowers

Instructions

Start By Making The Cake

  1. Preheat The Oven & Prep The Pan. Preheat oven to 325 degrees F. Line an 8-inch or 9-inch springform pan with parchment paper and spray with nonstick spray. (An 8-inch pan will give you a thicker cake)
  2. Separate egg yolks and whites and place in two separate, VERY clean metal or glass bowls. (Egg whites will not whip if there is any grease in your bowl and they need the friction of metal or glass to whip well).
  3. Mix Up The Yolks Mixture. To the yolks mixture, add honey, lemon zest, and vanilla. Stir well until smooth. Set aside.
  4. Combine Dry Ingredients. In a separate bowl, whisk together almond flour and baking powder. Stir into yolks mixture. (Mixture will be quite thick).
  5. Whip Egg Whites To Stiff Peaks. Using a hand mixer (or a whisk and a lot of elbow grease!), whip egg whites on medium speed until just frothy. Pause and add a pinch of salt and the cream of tartar. Continue to whip, now on high speed, until they reach the soft peaks stage. There should be no more liquid egg whites on the bottom of the bowl, and when the beaters are lifted out of the egg whites, the peaks should flop over slightly (instead of standing straight up).
  6. Gradually Fold In The Egg Whites. Working in 3-4 batches, gently fold the whipped egg whites into the cake batter. At first, this will seem like it might not work. Just keep going, gently using a spatula to fold the mixture together (don’t stir quickly or you’ll deflate the batter). Repeat with remaining whipped egg whites until all are incorporated into the batter. Batter will be lighter in color and very fluffy.
  7. Pour batter into your prepared pan and gently shake to even out the surface.
  8. Bake at 325 degrees F for 22-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

WHILE THE CAKE IS BAKING, make your lemon-honey glaze

  1. Mix Up The Lemon-Honey Syrup. In a small bowl or saucepan, whisk together honey and lemon juice until very smooth and well blended.
  2. Brush & Cool The Cake. When the cake is done, remove it from the oven and place on a wire rack. Remove the outer ring of the springform cake pan, and while the cake still quite warm, brush with the lemon-honey glaze. Allow cake to completely cool before slicing, or topping with any garnishes.
  3. Top The Cake. Serve with whipped cream or whipped coconut cream and fresh berries, candied lemon peel, lemon curd, edible flowers, or ice cream!

Notes

*If you are strictly paleo, you can substitute 2/3 tsp cream of tartar and 1/3 tsp baking soda for the 1 tsp of baking powder.

**If you’d like to make the cake in advance, follow all the steps until the cake is brushed with the syrup and cooled completely. Wrap with plastic wrap and place in an airtight bag. Freeze up to 1 month and thaw in the refrigerator before topping.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

(Adapted from Simply Recipes) Originally shared March 2018. Updated with updated instructions, new video & photos March 2023. See some of our original photos below!

A close up view of Gluten Free & Paleo Almond Flour Lemon Cake topped with Coconut Whipped Cream and Fresh Berries from One Lovely Life
Side view of a slice of Gluten Free & Paleo Almond Flour Lemon Cake topped with Coconut Whipped Cream and Fresh Berries from One Lovely Life
Gluten Free & Paleo Almond Flour Lemon Cake - the perfect spring, summer, or Easter dessert!
A slice of Gluten Free & Paleo Almond Flour Lemon Cake topped with Coconut Whipped Cream and Fresh Berries from One Lovely Life
Gluten Free & Paleo Almond Flour Lemon Cake topped with Coconut Whipped Cream and Fresh Berries from One Lovely Life

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142 Comments

  1. YUMMMYY!! This was so popular with my family! I’m used to very “moist” cakes as my Finnish family always moistens cakes with fruit juice. So I doubled the lemon glaze and oh… double yum! I’m going to make it again tomorrow for my mom’s birthday! Thank you!






    1. You might find this article about adapting cake recipes to different-sized pans. It’s my go-to! Do know your cake WILL be thinner and cook faster if using a larger-sized pan. It will be really important that you whip your egg whites properly so you get enough puff!

  2. Straight up the best gluten free&dairy free cake I have ever made. The cake was gone in seconds. Everyone requested for more!!!! Thank you for this amazing recipe you hit the right spot with everyone in my family.






  3. Mine went billowy and seemed to rise but once out the oven went flat. So made two to sandwhich together. Second one seems like consistency of cloud bread. I whipped the whites more but still sank when cooled. But then i buggered up the buttercream! Hopefully it tastes ok!

    1. I haven’t. I don’t use sugar-free substitutes regularly, so I haven’t experimented with that. I’d love to know how it goes if you give it a try!

  4. Made this for Easter Sunday and it was very tasty! Trying to keep paleo and it really hot the spot. Thank you!






  5. Made this but haven’t yet tried it as it is meant to be shared on a birthday. I was careful in following directions and the cake seems flat (3/4″ high). Beat the whites until frothy. Perhaps they needed more whipping? Advice, please?






    1. Garrie – A few tips to keep in mind so you get the height you’re looking for:

      1. You want to beat the egg whites all the way until they reach the soft peaks stage. There should be no more liquid egg whites on the bottom of the bowl, and when the beaters are lifted out of the egg whites, the peaks should flop over slightly (instead of standing straight up).

      2. Second, when you fold the beaten egg whites in the batter, you want to be as gentle as possible (folding, not stirring or beating), so that you maintain as much of the air as possible in the batter.

      3. Lastly, triple check that you use the correct size pan. Some folks have accidentally baked this in a larger pan, which means a thinner cake.

      I hope the cake is a winner for the birthday!

  6. I love this simple recipe. Went make it again and realized i don’t have any honey.. What can I use in its place and how much?






    1. Adriana – I haven’t made this cake with anything other than honey, but your best bet would be another liquid sweetener, like agave. If you’re using liquid sweetener, you’d use the same amount, though the results will vary slightly texturally and from a flavor perspective. I wish you the best of luck!

  7. Hi!! Thank you so much for this recipe! My friend’s birthday is in a week and she is on a strict gluten and dairy free diet due to health concerns. I was wondering….Can I make cake the night before or could I at least make the cake the night before and then arrange toppings?






    1. Brenda – If you need to bake it in advance, I’d actually recommend our regular gluten-free lemon cake over this almond flour one. It holds up a little better in advance. If the other one won’t work for you, then I recommend freezing it if possible, then pulling it out and decorating the cake the day of.

  8. Works like a charm everytime, but now I leave out the lemon as I found it made the recipe too bitter.






  9. Oh my goodness!!!! That’s all I can say! My sister was craving a clean dessert that wasn’t loaded with sugar or bad ingredients and we stumbled upon this recipe! It was divine! So light and delicious! I followed the recipe exactly as written and it turned out to be perfection! I added fruit as well made a honey lavender vanilla whip cream! So good! Thank you so so so much for this recipe! My family loved this cake and I will definitely make it again. Thank you so much!






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