Simple and satisfying, this almond cake brings together just eggs, sugar, almond flour, and lemon zest for a cozy bite with a tender crumb and light citrusy shimmer. It smells like sunny afternoons and tastes even better.
If you’ve got a bowl, a whisk, and about 40 minutes to spare, you’ve got cake. It’s gently sweet, fluffy yet rich, and the golden baked almond topping adds just enough crunch to keep things interesting.
Craving something that’ll make the whole kitchen smell like a European bakery you randomly stumbled into while “just walking around”? This almond cake has that kind of magic. You mix a few ingredients, bake it till golden and fragrant, then sit back while lemony almond cloud aromas float around. It’s uncluttered, not-too-sweet, and just as good for late-night snacking as it is with a fancy-ish afternoon tea. Plus, it doesn’t need frostings or fillings to feel complete—though no one’s stopping you from pairing it with whipped cream or a drizzle of something boozy.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Almond Cake
This one speaks for itself without shouting. No drama, no fancy footwork—a spoonful of batter already smells like something good’s about to happen.
- Ridiculously simple to make: No butter, no mixer tricks, just a few steps and a couple of bowls.
- Light and tender: The whipped egg whites give it this airy quality that’s almost souffle-adjacent.
- Naturally gluten-free: Almond flour swoops in and saves the day, texture-wise and otherwise.
- Lemon zest sparkle: Just enough to make you pause and think, “Ooh, wait… what’s that?”
- Prettily rustic: The sliced almonds bake into a golden, crisp top—it looks fancy on accident, which is my favorite kind of fancy.
Ingredient Notes
Here’s a closer peek at our tiny-but-mighty ingredient list and what they’re doing behind the scenes.
- Eggs: You’ll separate them—whites for fluff, yolks for richness. Don’t skip the room temperature step if you can help it; it makes whipping easier.
- Granulated sugar: Just enough to sweeten things up without turning this into birthday cake territory.
- Almond flour: The key player here. It gives the cake that fragrant, nutty softness. Use finely ground almond flour for that melt-in-the-mouth texture.
- Lemon zest: Adds brightness and contrast. You’ll actually taste it, so go for a fresh lemon and grate just the yellow part.
- Sliced almonds: Toasty and crisp on top; it’s all about that texture.
- Powdered sugar: A little snowfall to finish, purely for drama and dusting fun.
How To Make This Almond Cake
Honestly, it’s less baking, more gentle assembly—with a little swoosh and fluff here and there.
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Preheat and prep your pan: Set that oven to 350°F and grease an 8-inch round cake pan. Don’t skip the parchment; flipping a tender almond cake out of an unlined pan is like flipping a pancake with a spoon (not ideal).
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Mix the yolks and sugar: Beat the egg yolks with the sugar until thick, pale, and almost mousse-like. This is where air starts sneaking into the equation. Also? It should look like that sweet eggnog foam you wish eggnog had more of.
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Add almond flour and lemon zest: Switch to a spatula and gently fold in the almond flour and zest. Don’t overmix—we want to keep things light.
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Whip the egg whites: Clean bowl, clean beaters, no yolk allowed. Beat those whites into stiff peaks. You’re aiming for glossy clouds that won’t slide out of the bowl if you tilt it over your head (don’t try this, unless you like eggy surprises).
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Incorporate the whites: Add a spoonful of whipped egg whites to the batter and mix to loosen things up. Then gently fold in the rest. Think lazy ocean waves, not aggressive currents.
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Pour and top: Get it all into the pan and smooth the top. Sprinkle sliced almonds over with reckless elegance.
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Bake and cool: Bake for 25 to 30 minutes. The top should be golden, and a toothpick comes out clean-ish (almond flour can cling). Let it cool in the pan for 15 minutes before tipping it out onto a rack.
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Dust it up: Once cool, let it snow. A bit of powdered sugar goes a long way to make everything feel like a patisserie commercial.
Storage Options
This cake isn’t high-maintenance. Once it cools completely, you can cover it loosely (a cake dome works well) and keep it on the counter for about 2 days. It’ll stay soft, though the almond topping might lose its crunch a little. Still good.
Want it to last longer? Pop it in the fridge and it’ll hang tight for 4–5 days. Just let it come to room temp before serving if you want that fluffy interior back.
And yes! You can freeze almond cake. Wrap it tightly in plastic, then foil, and freeze in slices or whole, depending on how much self-control you have. Thaw at room temp—no need to reheat unless you’re after warm, melty vibes.
Variations and Substitutions
This almond cake is friendly to tweaks. Just don’t ask it to be chocolate cake—it knows what it is.
- Orange zest instead of lemon: Perfect if you’re craving that warmer, almost floral citrus profile.
- Vanilla extract: Add 1/2 teaspoon to amp up the cozy, cake-like notes.
- Swap with hazelnut flour: Totally doable if you want a Nutella-y depth (literally tastes like Ferrero Rocher’s best life).
- Add cinnamon or cardamom: A pinch gives it a spiced whisper—don’t overdo it, though. This cake is sensitive.
- Top with berries (post-bake): A quick spoonful of macerated strawberries or raspberries makes it brunch-dessert ready.
- Serve with ice cream: Go full contrast with something like these peanut butter & banana ice cream sandwiches on the side. Weirdly fantastic.
What to Serve with Almond Cake
So you baked an almond cake. Now what? Here’s how to stretch it into a whole situation.
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Strong coffee or espresso: The bitterness slices through the nuttiness perfectly. Bonus points for foam art and a slightly smug coffee moment. Almond cake + espresso = grown-up afternoon snack.
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Whipped cream and fruit: A dollop of barely sweetened cream and a handful of fresh berries makes this totally brunch-acceptable. Or dessert-fancy, depending on your plate.
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A drizzle of honey or amaretto: Lean into the almond theme with a little warmth or syrupy extra. Just a bit—like jewelry, it’s better underdone than overdone.
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A savory lunch afterward: If you’re going sweet upfront, something light and savory like pan seared cod with rainbow chard would be a perfect back-half-of-the-day meal.
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Late night with a brownie buddy: Feeling indecisive? You can always go half-slice almond cake, half-Valentine’s brownie. It’s called dessert diplomacy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use all-purpose flour instead of almond flour?
Not quite, my friend. Almond flour isn’t just a stand-in—it’s the soul of this cake. All-purpose flour doesn’t have the fat content or the delicate crumb that almond flour brings, so the texture would be drastically different. If you’re in a pinch, try another nut flour like hazelnut or cashew instead.
Do I need to beat the eggs separately?
Yes, it really matters here. Beating the yolks with sugar creates that rich base, while whipping the whites gives the cake its signature lift and lightness. If you mix them all together from the get-go, you’ll lose that fluffy, airy crumb that makes this cake so lovely.
How do I know when it’s done baking?
The top will be lightly golden, and those sliced almonds will look nicely toasted. Stick a toothpick into the center—it should come out clean or with just a few moist crumbs, not wet batter. Also, the cake pulls away slightly from the edges when it’s ready to exit the oven.
Can I make this almond cake ahead of time?
Yes, and it gets cozier with a little time. Bake it a day ahead and store it at room temperature (covered). It stays tender and mellow, and the flavors settle in beautifully. You can also freeze it and thaw when the mood strikes—works great sliced or whole.
Simple Almond Cake
Ingredients
Almond Cake
- 4 large eggs room temperature, separated
- 3/4 cup (150 g) granulated sugar
- 2 cups (200 g) almond flour finely ground
- 1 lemon, zested fresh
Topping
- 1/3 cup (30 g) sliced almonds
- powdered sugar for dusting
Equipment
- 8-inch round cake pan
- Parchment paper
- bowls
- Whisk
- Spatula
- Hand mixer or stand mixer
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, beat the egg yolks with the granulated sugar until thick, pale, and mousse-like.
- Gently fold in the almond flour and lemon zest using a spatula. Mix just to combine—do not overmix.
- In a separate, clean bowl, whip the egg whites until stiff peaks form.
- Add a spoonful of whipped egg whites to the almond batter and mix to loosen. Then gently fold in the remaining egg whites in two or three additions, being careful not to deflate.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds evenly over the surface.
- Bake for 25–30 minutes, until the cake is golden and the almonds are toasted. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
