Can you substitute another type of flour for the almond flour in this cake?

I haven't tested this cake with any other type of flour. As almond flour is gluten-free with a high fat and moisture content, a 1:1 substitution with other flours is not recommended

Can you substitute the sugar for another type of sweetener?

I've only tested this recipe with cane sugar and granulated sugar. A reader noted below that they made it with monk fruit, but I have not tested it myself. I would caution against liquid sweeteners as it will make the batter too runny and the cake will likely turn out a little mushy.

What size cake pan is best for this recipe?

This cake is best made in an 8-inch round cake pan or even an 8-inch square pan. As the recipe doesn't make a large amount of batter, if you go with a larger cake pan, the batter will spread too thin and not bake up very high.

Can you use almond meal instead of almond flour?

I prefer the finer texture and lighter color of almond flour when baking cakes, so I haven't tested this recipe with almond meal. If you can't find almond flour, you can make your own by blending raw blanched almonds until they rich the consistency of a fine flour.

Can you use this lemon almond cake recipe to make cupcakes?

I haven't used the batter for this cake to make cupcakes, but if you're looking for an almond flour cupcake recipe, try these vanilla almond flour cupcakes !

Almond Flour Lemon Cake

Description

You’ll love this Almond Flour Lemon Cake for a quick and easy gluten-free dessert. It has a moist and tender crumb and it’s bursting with fresh lemon flavor.

Ingredients

For the cake:

2 1/2 cups (260g) fine blanched almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large eggs, room temperature
1/2 cup (120g) cane sugar
1/4 cup (60ml) olive oil (or extra virgin olive oil)
2 tablespoons lemon zest (about 2 medium lemons)
1 tablespoon freshly squeezed lemon juice

For the topping:

1 cup (240ml) heavy whipping cream
1 tablespoon powdered sugar
Sliced strawberries (or your choice of fruit)

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Instructions

Preheat oven to 350F. Grease the bottom and sides of an 8-inch round cake pan and line the bottom with parchment paper.
In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
In a separate large bowl, whisk together the eggs, sugar, oil, lemon zest and lemon juice.
Add the dry ingredients to the wet mixture and use a spatula to gently stir together until the dry ingredients are incorporated. Be careful not to over mix.
Pour the batter into the prepared pan and use an offset spatula to spread it out evenly.
Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out clean. The cake will have golden brown edges that pull away from the sides of the pan.
Let cool for a few minutes before turning out onto a wire rack to cool completely.
To make the whipped topping, place your mixing bowl and beaters in the freezer for 5 minutes. Add the whipping cream and powdered sugar to the chilled bowl and beat together on medium-high until stiff peaks form.
Spread over the cooled cake and serve with strawberries.

Notes

For the best texture, I recommend using fine blanched almond flour instead of almond meal.
If you don’t have a kitchen scale, use the spoon and level method to measure the almond flour.
You can substitute granulated sugar for the cane sugar.
The batter will be thick so make sure you smooth out the top once the batter is in the cake pan. This will help it bake up level.
To ensure the batter mixes together evenly, use room temperature ingredients.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.