A bright, gluten-free cake made with almond flour, lemon zest, eggs, and sugar — soft, fragrant, and the taste of sunshine in every bite.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, this Lemon Almond Flourless Cake came into my life on one of those weird Sundays where time feels stretchy — you know the kind? I had a bunch of lemons sitting on the counter (they were supposed to be for some healthy water detox thing that obviously didn’t happen) and a bag of almond flour left over from a gluten-free phase I swear I was serious about.
Anyway, it was raining — the heavy, cozy kind of rain that makes your house smell like wet grass and old books — and I was in the mood to bake something that felt like sunshine. I started zesting the lemons, and suddenly, that smell — sharp and sweet and so alive — filled the kitchen. There’s something about lemons that just pulls you out of a funk, right? Like nature’s own therapy.
The first time I made it, I messed up the egg whites. I over-whipped them because I got distracted watching a YouTube video about someone turning a camper van into a bakery (don’t ask). But somehow, the cake still turned out delicious — soft, nutty, and a little tangy, like the dessert version of a good mood. Now I make it all the time. My husband says it tastes like “fancy café cake,” but we eat it standing at the counter straight out of the pan — no café required.
Why You’ll Love This Lemon Almond Flourless Cake Recipe?
Let’s be honest — I’m not here for complicated desserts that require twelve bowls and a prayer. This cake? It’s simple, it’s gorgeous, and it never fails. You get this golden, slightly crisp top, a tender middle, and that lovely citrus aroma that makes your whole kitchen smell like summer in Italy.
It’s gluten-free (not that you’d notice), dairy-free if you want it to be, and it works for literally any occasion. Fancy dinner? Check. Afternoon tea? Check. Late-night “I just need something sweet” moment? Double check. The texture is the perfect balance between light and moist — kind of like a cross between an angel food cake and a soft almond cookie.
What I love most, though, is how forgiving it is. You can’t really mess it up. Even if you underbake it a little, it still tastes incredible — maybe even better. And isn’t that the best kind of recipe?
Ingredient Notes:
Let’s chat ingredients for a sec — because they’re simple, but every single one earns its spot.
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Eggs: The unsung hero here. They make the cake rise, give it air, and make it feel like you actually know what you’re doing (even if you don’t).
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Lemon Zest: This is your personality in the recipe — bright, bold, and impossible to ignore.
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Sugar: Just the right amount of sweetness to balance that lemon tartness.
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Almond Flour: Makes it gluten-free and gives it that delicate, nutty crumb that’s just chef’s kiss.
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Cardamom: Totally optional, but it gives this warm, floral undertone — like a secret whisper in the background.
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Vinegar + Salt: Don’t roll your eyes — these two are the behind-the-scenes duo that keep your egg whites fluffy and stable.
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Powdered Sugar: The final touch. It’s the cake’s little black dress moment.
How To Make Lemon Almond Flourless Cake?
Alright, apron on, oven preheating — let’s do this.
Step 1: Prep Like a Pro (Or Just Pretend You Are)
Set your oven to 350°F (175°C). Line the bottom of a springform pan with parchment and grease it up. Trust me, it’s not optional — almond flour can be clingy.
Step 2: Yolks and Zest — the Dream Team
In a bowl, mix your egg yolks, lemon zest, and half the sugar. It’ll look thick and smell amazing. Don’t taste it yet — I mean, you can, but raw yolks aren’t exactly a vibe.
Step 3: The Dry Mix
Combine your almond flour, cardamom, and baking powder. Stir that into the yolk mix. It’ll be dense, like almondy lemon paste — don’t panic, it’s supposed to.
Step 4: The Egg White Workout
Grab a clean bowl (I mean squeaky clean — even a drop of yolk ruins it). Start beating the whites, add vinegar and salt, then slowly sprinkle in the remaining sugar. You’ll get these glossy, soft peaks — like the top of a meringue cloud.
I always feel a little proud at this point, like I’ve achieved something way more impressive than it is.
Step 5: Fold Gently (Like You’re Handling a Baby Chick)
Add a scoop of the whites into the almond mixture to loosen it up. Then fold in the rest — slowly, lovingly, no overmixing. This is the part that separates the calm bakers from the chaotic ones.
Step 6: Bake and Don’t Overthink It
Pour the batter into the pan, smooth the top, and bake for about 30 minutes. It should be golden and smell like pure joy. When it’s done, let it cool completely. I know, waiting is hard, but trust me — it’s worth it. Dust with powdered sugar, slice, and try not to eat the whole thing before you take a photo (I failed at this twice).
Want To Save This Recipe?
Storage Options:
This cake keeps well — which is both a blessing and a curse. Leave it covered at room temperature for a couple of days, or stash it in the fridge for up to five. I swear it tastes even better the next day, after the lemon has had time to mingle with the almonds. And yes, you can freeze it. Just wrap it tight. I once found a forgotten slice in the freezer a month later and… well, let’s just say it didn’t go to waste.
Variations and Substitutions:
This Lemon Almond Flourless Cake doesn’t mind a little adventure.
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Try oranges or limes for a twist — each gives it a totally different personality.
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Add berries if you’re feeling fancy (blueberries or raspberries are my go-to).
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No cardamom? Skip it or try cinnamon.
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Dairy-free version? Use coconut oil instead of butter for greasing.
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Feeling indulgent? Drizzle with lemon glaze. You deserve it.
What to Serve with Lemon Almond Flourless Cake?
There’s no wrong way to eat this cake, but here are a few ways to make it shine.
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Fresh berries: Because they make everything prettier.
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Whipped cream or Greek yogurt: Light, creamy, and a little tangy — perfect balance.
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Lemon curd: More lemon? Always yes.
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Tea or coffee: The classic. I love it with chamomile or espresso.
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A drizzle of honey: Just trust me on this one.
Frequently Asked Questions:
Can I skip separating the eggs?
Technically yes, but you’ll lose that fluffy texture. And honestly, it’s kinda satisfying to do it right.
Can I make cupcakes instead?
Sure! Bake them for around 18 minutes and enjoy the cutest little lemon cakes ever.
What if I don’t have cardamom?
You’re fine. The cake’s still amazing without it — promise.
If I could describe this Lemon Almond Flourless Cake in one word, it would be happy. It’s not showy or complicated — just pure, bright comfort. It’s the kind of recipe that reminds you baking doesn’t have to be perfect to be good. Maybe that’s why I love it so much — it’s a little rustic, a little fancy, and always forgiving.
Next time you’re craving something cozy but light, give this cake a try. And hey — if your kitchen ends up covered in powdered sugar like mine did, just call it “artistic dusting.”
So, what do you think — are you more of a lemon purist or do you like to experiment with flavor twists?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Almond Flourless Cake
Ingredients
- 4 large eggs separated, room temperature
- 2 tbsp packed lemon zest
- ½ c 100 g white sugar, divided
- 1½ c 144 g finely ground blanched almond flour
- 1 tsp baking powder
- ¼ tsp ground cardamom
- 1 tsp white or apple cider vinegar
- Pinch of salt
- Powdered sugar for sprinkling
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (175°C). Line the bottom of an 8- or 9-inch springform pan with parchment paper and grease both the paper and sides of the pan with butter or nonstick spray.
Beat the egg yolks, lemon zest, and sugar
- In a large mixing bowl, combine the egg yolks, lemon zest, and ¼ cup of the sugar. Beat with a wooden spoon or whisk until smooth and creamy.
Combine the dry ingredients
- In a separate bowl, whisk together the almond flour, baking powder, and ground cardamom. Add the dry mixture to the egg yolk mixture and stir until a thick batter forms.
Whip the egg whites
- Using an electric mixer fitted with a clean bowl and whisk attachment, beat the egg whites on low speed until frothy. Add a pinch of salt and the vinegar to stabilize the mixture.
- Gradually add the remaining ¼ cup of sugar, one tablespoon at a time, increasing the speed until soft peaks form.
Fold the batter
- Add one-third of the whipped egg whites to the almond mixture and stir to lighten the batter. Gently fold in the remaining egg whites in batches using a large spatula, taking care not to deflate the mixture.
Bake the cake
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve
- Remove from the oven and allow the cake to cool in the pan. Run a thin knife around the edge to loosen it, then release the springform sides. Transfer the cake (still on parchment) to a serving plate.
- Before serving, lightly dust with powdered sugar.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
