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 usually possible. If you're looking for cakes made with other flours, you can try this peach cake (made with spelt flour), this blueberry cake (made with all-purpose white flour), or this easy chocolate sheet cake (made with whole wheat flour).

What size cake pan is best for this recipe?

This cake is best made in an 8-inch round cake 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 colour 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 almond flour lemon 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 !

Lemon Almond Flour Cake

Description

You’ll love this Lemon Almond Flour Cake for a quick and easy dessert. It has a tender crumb with fresh lemon flavour. Serve it on its own or with the toppings of your choice!

Ingredients

2 cups fine almond flour, spooned and levelled (or 208 grams)
1/2 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs (room temperature)
1/4 cup extra virgin olive oil
1 medium-sized lemon, zested (about 1 tablespoon)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F and grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk or sift together the almond flour, sugar, baking powder and salt.
In a separate bowl, whisk together the eggs, oil and lemon zest.
Pour the wet mixture into the dry ingredients and use a spatula to gently fold together until the dry ingredients are incorporated. Be careful not to over mix.
Pour the batter into the prepared pan and use a spatula to spread it out evenly.
Bake for 26-28 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool for a few minutes before turning out onto a wire rack to cool completely.
Serve on its own or topped with whipped cream or coconut cream and berries.
Store the unfrosted cake in an airtight container at room temperature for 4-5 days. If frosted, store in the refrigerator and enjoy within 3-4 days.

Notes

Make sure you use almond flour and not almond meal.
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 use a spatula to 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.