Simple Almond Cake
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. Gently sweet, fluffy yet rich, with a golden almond topping for crunch—it’s your new go-to cake for any occasion.
8
slices
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.
Notes
Variations: Substitute orange zest for lemon for a warmer flavor, or use hazelnut flour for a different nutty depth. Add a splash of vanilla extract or a pinch of cinnamon or cardamom for subtle nuance. Serve with whipped cream, fresh berries, or a drizzle of honey or amaretto. Cake can be stored at room temp for 2 days, refrigerated up to 5 days, or frozen for longer storage.
Nutrition
Calories: 290kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 1.5g | Cholesterol: 93mg | Sodium: 30mg | Potassium: 130mg | Fiber: 3g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg