Almond Cake

This delicious almond cake is gluten-free from using almond flour instead of wheat flour, and bright with lemon zest.
Photo: © Emily Farris
Active Time:
15 mins
Total Time:
45 mins

Almond flour and a few staple ingredients are all you need to make this gluten-free almond cake recipe, but a whisk or mixer is equally important. Whisking lemon zest and sugar into the egg yolks helps dissolve the sugar. Later, whipping the egg whites into soft peaks will help give the cake lift; be sure your bowl and whisk or whip are completely clean, so the whites aerate. Then, be careful when you add the almond flour mixture to the whipped egg whites, being mindful to add it in thirds and not to deflate the mixture. The more air in the mixture, the more lift your cake will have. Top the cake batter with sliced blanched almonds for a decorative finish, and after it bakes and cools, give it a dusting of powdered sugar. 

Feel free to personalize your cake by adding a teaspoon of vanilla extract or paste, or a dry ground spice like cinnamon, cardamom, or nutmeg. This cake can be made in less than an hour, making it a great option for snacking, afternoon tea, brunch, or dessert.


  • 4 eggs

  • 2 tablespoons lemon zest

  • 1/2 cup sugar, separated

  • 1 1/2 cup almond flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1/4 cup sliced blanched almonds

  • Powdered sugar, for garnish


  1. Preheat oven to 350°F. Place a round of parchment paper on bottom of a 9-inch springform pan, and grease it and sides of pan with butter or cooking spray. Separate egg yolks and whites. Set whites aside and whisk yolks together with lemon zest and 1/4 cup of sugar.

  2. In a separate bowl, stir together almond flour, baking powder and salt. Add flour mixture to egg mixture and whisk to combine thoroughly.

  3. In a stand mixer, whisk egg whites on low, gradually increasing speed to medium. When whites begin to froth and increase in volume, slowly add the remaining 1/4 cup of sugar. Increase speed to medium-high and beat until soft peaks form.

  4. Fold egg whites into almond flour mixture in 3 stages, ensuring egg whites are fully incorporated before adding the next batch. Pour batter into pan. Sprinkle almond on top and bake for 25 to 30 minutes. Remove from oven and let cool for 10 minutes. Run a knife around edges of cake and then release cake from springform pan. Transfer cake to a serving plate. Sprinkle generously with powdered sugar and serve.

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