This lemon almond cake is a simple four iconic cake with rich butter almond crumbs packed with delicious lemon flavors. It is gluten-free, healthy, fat-free, and refined sugar-free.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180°C). Arrange 9-inch cake pans with parchment. Lightly oil the paper with the paper. Please put it aside.
Split the egg yolks from the egg whites and place them in two large mixing bowls.
In a mixing bowl with egg whites, beat the egg whites on high speed, using an electric beater or a stand mixer whisk, about 2 minutes until lightly fluffy. Please put it aside.
Add maple syrup and lemon zest to a mixing bowl with egg yolks. Bubble and combine.
Add the egg yolks in the front bowl, add almond flour, lemon juice and half of the fluffy egg whites, and mix using a rubber spatula. While stirring, add the remaining fluffy egg whites and stir very well until everything is incorporated and a fluffy, consistent cake batter is formed.
If necessary, pour the batter into the prepared cake pan and sprinkle with sliced almonds on top.
Bake the cake in a central rack in the oven at 350°F (180°C) for 35-38 minutes, the top will be golden brown and the toothpick inserted into the center of the cake will be clean.
Cool the cake in the bread for 10 minutes, then cool on a cooling rack for 2 hours before sliced into 12 pieces.
If you like your cake to be sweeter, make a lemon glaze. Stir in the flour-shaped allureus or powdered sugar and lemon juice until thick. If necessary, add lemon juice to thin it out.
Drizzle on the cooled cake.
Note 2: Use two fresh lemons and one of them crust. The skin is bitter and optional. If you don’t like the taste, you can skip it.
Note 3: Large eggs at room temperature are best.
Note 4: You can also use honey, agave syrup, or 2/3 cup allureus, or powdered erythritol/monkfruit blend.
Note 5: For optional and flavors.
Note 6: Or powdered sugar or powdered erythritol.
Storage: Store cakes in the fridge in a cake box for up to 4 days, or freeze slices in a Ziploc bag for up to 1 month. Thaw in the fridge the day before.
Serving: 1 Sliced (9 inch cake)calorie: 151.6 kcal (8%)carbohydrates: 6.4 g (2%)fiber: 2.4 g (10%)Online carbs: 4 gprotein: 6.7 g (13%)fat: 12.3 g (19%)Saturated fat: 1.3 g (8%)Polyunsaturated fat: 0.7 gJanuary Saturated Fat: 1.6 gTrans Fat: 0.01 gcholesterol: 62 mg (twenty one%)sodium: 52.2 mg (2%)potassium: 50.5 mg (1%)sugar: 1 g (1%)Vitamin A: 90.3 iu (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2 mg (2%)Vitamin D: 0.3 µg (2%)calcium: 56.9 mg (6%)iron: 1.1 mg (6%)magnesium: 10.4 mg (3%)zinc: 0.3 mg (2%)
Ingredients and alternatives
To create this recipe, you only need four ingredients. Here’s how to choose and replace them:
Almond Flour – This gluten-free flour provides the structure of the cake, creating a moist and slightly nutty base. Almond meals are also available, but the texture is dense. It may work with sesame seed powder, but I haven’t tried it. Lemon Juice – This brings a bright, tangy lemony flavour to the cake. Using two lemon juices will give you all the lemon flavors you need! Lemon Skin – This increases the lemon aroma and flavor from the skin oil. If it gets bitter, you can omit it. Eggs – Divided into yolk and white, the yolk brings some moisture, while the whipped white creates a light, airy texture. Large room temperature eggs are ideal. You cannot exchange eggs for anything else. Maple Syrup – This natural sweetener adds subtle sweetness and moisture. Honey, agave syrup, or sugar-free alternatives like allulose or powdered erythritol/monkfruit blends also work. Sliced Almonds – These will give you a crunchy and nutty flavour when sprinkled on top. Powdered Allureus – powdered sugar or erythritol can also be used to create sweet lemon gl drugs for extra flavor and sweetness.
How to make a lemon almond cake
This recipe is very easy to climb. It is in the photo.
Beat the egg yolks in a bowl and beat the white in another bowl until fluffy.
Incorporate almond flour and sweeteners into the egg yolk, and gently incorporate egg whites.
Transfer the batter to a round springform pan and add the sliced almonds on top.
Bake cakes at 350°F (180°C) for 35-38 minutes in a central rack in the oven.
Carine baking tips
Let me share some tips for the perfect cake.
Room Temperature Eggs – Using a large egg that was at room temperature for about 20 minutes will result in a lighter cake whipping to more volume. Flavored Peel – If you like strong lemon flavors, don’t skip fresh lemon rinds. It really elevates the batter’s citrus notes. Sweetener Exchange – Use sugar-free allulose or erythritol and monkfruit blends at your disposal instead of maple syrup to lower this cake with carbohydrates. Apply the GL drug – Lemon GL drugs add a nice touch of sweetness and enhance the lemon flavor. Adjust the lemon juice with glaze to reach the desired consistency. Crispy Topping – Sprinkle sliced almonds on top to add a contrast between the soft cake and the fun texture. Gently fold – When incorporating whipped egg whites, gently fold them into the egg yolk mixture to maintain volume and ensure a fluffy cake. PAN preparation is important. Thoroughly line your cake pan with parchment paper and oil it prevents sticking and is easy to remove.
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About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
