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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: 8-10 Slices 1x
  • Diet: Gluten Free


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



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


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!


*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