Easy Almond Flour Lemon Cake (Gluten-Free & Moist)

For a high-quality “alternative flour” dessert, this cake is the “Gold Standard.” It utilizes the natural oils of almond meal to create a professional-grade moisture level that traditional wheat cakes often lack. From an expertise perspective, the secret to a professional almond flour cake is the “aeration of the eggs.” Since almond flour is heavier than grain flours, vigorously whisking the eggs and honey provides the structural “lift” needed for a fluffy rise, preventing the cake from becoming dense.

Recipe Details

Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Yield: 8 Slices
Calories: 210 kcal per slice

Ingredients:

The Foundation

2 ½ cups Super-Fine Almond Flour (The Gold Standard for smooth crumb)
3 Large Eggs (Room temperature for better rise)
½ cup Raw Honey or Maple Syrup

The Zesty Aromatics

¼ cup Extra Virgin Olive Oil (Mediterranean finish)
2 tbsp Fresh Lemon Zest (Approx. 2 lemons)
¼ cup Fresh Lemon Juice
1 tsp Vanilla Extract

Leavening & Salt

½ tsp Baking Soda
¼ tsp Sea Salt

Preparation Steps:

1. Professional Pan Prep

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Technique: Almond flour cakes are delicate; the parchment paper is a “Gold Standard” necessity to ensure a clean release without breaking the cake.

2. The Liquid Emulsion

In a large bowl, whisk eggs, honey, olive oil, lemon juice, zest, and vanilla.
Crucial Step: Whisk vigorously for 2 minutes until slightly frothy. This aeration creates the bubbles needed to lift the heavy nut flour.

3. Dry Integration

Add almond flour, baking soda, and salt. Use a spatula to fold until just combined.
Do not over-mix. You want to maintain the air bubbles created in the previous step.

4. Precision Bake & Set

Pour batter into pan. Bake for 30–35 minutes (toothpick should come out clean).
Structure Rule: Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack. Almond flour needs this time to set its structure or it will crumble.

Expert Tips:

Flour Type: Ensure you use “Super-Fine” almond flour (blanched) rather than “Almond Meal” (unpeeled). The fine flour provides the professional, light-colored crumb desired for lemon cakes.
Browning Control: If the top browns too quickly before the center is set, tent the pan loosely with foil for the final 10 minutes of baking.