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Slice of almond flour lemon cake on a plate and topped with whipped cream and strawberries.
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Almond Flour Lemon Cake

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. 
Course Dessert
Cuisine American, Canadian
Keyword almond flour, flourless, gluten-free, lemon cake
Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 2 hours 43 minutes
Servings 8 servings
Calories 454kcal
Author Leanne

Ingredients

For the cake:

  • 2 1/2 cups fine blanched almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 large eggs room temperature
  • 1/2 cup cane sugar
  • 1/4 cup 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 heavy whipping cream
  • 1 tablespoon powdered sugar
  • Sliced strawberries or your choice of fruit
US Customary - Metric

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

  1. For the best texture, I recommend using fine blanched almond flour instead of almond meal.
  2. If you don't have a kitchen scale, use the spoon and level method to measure the almond flour. 
  3. You can substitute granulated sugar for the cane sugar.
  4. 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.
  5. To ensure the batter mixes together evenly, use room temperature ingredients. 

Nutrition

Calories: 454kcal | Carbohydrates: 23g | Protein: 12g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 172mg | Potassium: 68mg | Fiber: 4g | Sugar: 16g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg