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Lemon Almond Cake Recipe is a perfect blend of zesty citrus and nutty almond, creating a moist, naturally sweetened cake that’s both gluten-free and low-carb. Whether you’re following a keto-friendly diet or just love a wholesome, refreshing dessert, this cake delivers flavor without compromise.
With simple ingredients and an easy preparation, this recipe is perfect for busy days when you need a quick, nourishing treat. The balance of fresh lemon, soft almond flour, and natural sweetness makes it an excellent choice for any occasion—whether as an afternoon snack or a light dessert after dinner.
If you’re looking for a flavorful, nourishing cake that’s easy to make and packed with citrus goodness, this Lemon Almond Cake Recipe is one to keep. Let’s get started.
Why You’ll Love This Recipe
This Lemon Almond Cake is more than just a dessert—it’s a light, flavorful treat that fits into a variety of healthy lifestyles. Whether you’re following a keto, low-carb, or gluten-free diet, this cake offers the perfect balance of sweetness, texture, and citrusy brightness without refined sugar or traditional flour.
Here’s why this recipe stands out:
- Naturally Sweetened – Uses erythritol and ripe banana for a subtle, natural sweetness without spiking blood sugar.
- Moist & Fluffy Texture – The almond flour and almond milk create a soft, tender crumb with a slightly nutty undertone.
- Fresh Citrus Flavor – Lemon juice and zest add a bright, refreshing taste that pairs beautifully with the richness of almond.
- Simple & Quick – With just one bowl and a few ingredients, this cake comes together effortlessly, making it perfect for busy days.
- Dairy-Free Option – Swap butter for coconut oil to make this recipe completely dairy-free and paleo-friendly.
If you’re looking for a healthy dessert that doesn’t feel restrictive, this lemon almond cake is a great choice. It’s satisfying enough for a weekend treat yet light enough to enjoy as an everyday indulgence.
What You’ll Need
Before you start baking, gather these simple wholesome ingredients and essential kitchen tools. This recipe uses low-carb, gluten-free ingredients to create a cake that’s both delicious and nourishing.
Ingredients:
Each ingredient plays a key role in achieving the right texture and flavor:
- Almond Flour (1 ½ cups) – Provides a soft, nutty base while keeping it gluten-free and keto-friendly.
- Baking Soda & Baking Powder (1 teaspoon & ½ teaspoon) – Help the cake rise for a light, airy texture.
- Salt (¼ teaspoon) – Enhances the flavors and balances sweetness.
- Mashed Ripe Banana (½ cup) – Adds natural sweetness and moisture while keeping the cake soft.
- Granulated Erythritol (⅓ cup) – A low-carb sweetener that mimics sugar without the extra calories.
- Melted Butter or Coconut Oil (¼ cup) – Adds richness and keeps the cake moist and tender.
- Fresh Lemon Juice (¼ cup) – Provides a bright, citrusy flavor that pairs beautifully with almonds.
- Lemon Zest (1 teaspoon) – Enhances the lemon flavor with natural oils from the peel.
- Vanilla Extract (1 teaspoon) – Rounds out the flavors with a hint of warmth and sweetness.
- Unsweetened Almond Milk (¼ cup) – Keeps the batter smooth and dairy-free if using coconut oil.
Kitchen Tools You’ll Need:
- Mixing Bowls – One for dry ingredients, one for wet ingredients.
- Whisk & Spatula – For mixing and folding the batter without overworking it.
- Loaf Pan – Greased and ready to ensure even baking.
- Measuring Cups & Spoons – For accurate ingredient portions.
- Toothpick – To check for doneness when baking is complete.
Having everything prepped in advance makes the process quick and seamless, so you can focus on baking a delicious, moist lemon almond cake without stress.
Detailed Cooking Instructions
I’ve made this Lemon Almond Cake so many times, and I promise it’s one of those recipes that just works. My kids always ask for seconds, which tells me everything I need to know!
1: Get Everything Ready
First, I preheat my oven to 350°F – trust me, you want it fully heated before your batter goes in. While that’s warming up, I grease my loaf pan with whatever I have on hand – butter, coconut oil, or even cooking spray works great.
In a medium bowl, I whisk together the almond flour, baking soda, baking powder, and salt. I’ve learned to really whisk this well because almond flour can be a bit clumpy, and you don’t want pockets of baking soda in your cake!
2: Mix the Wet Stuff
Here’s where it gets fun! In my bigger bowl, I mash that ripe banana until it’s smooth – the riper the better for sweetness. Then I stir in the erythritol, melted butter, lemon juice, lemon zest, and vanilla until everything looks happy together.
Now I add the ¼ cup almond milk and give it a gentle stir. Don’t worry if it looks a bit thick – that’s exactly what we want with almond flour!
3: Bring It All Together
This is the part where I tell my kids to be patient because I’m folding, not mixing hard. I add the dry ingredients to the wet ones and fold gently with a spatula until I can’t see any dry flour.
Stop as soon as it’s combined – overmixing makes almond flour cakes tough, and we want this light and tender!
4: Into the Oven
I pour the batter into my prepared pan and spread it out evenly. Into the oven it goes for 35-40 minutes. I usually check with a toothpick at 35 minutes – it should come out with just a few moist crumbs.
Don’t open that oven door too early! I learned this the hard way when my first attempt sank in the middle.
5: The Hardest Part – Waiting!
Let it cool in the pan for 10 minutes (I set a timer because I’m impatient), then turn it out onto a wire rack.
Once it’s completely cool, slice it up and enjoy! This cake actually gets more moist after sitting overnight, so don’t worry if you want to make it ahead.
My favorite way to serve this? Just plain with coffee, but the kids love it with a little powdered erythritol dusted on top. You’ve got this!
Tips & Tricks
After making this cake more times than I can count (and learning from a few kitchen disasters!), here are the tricks that make all the difference.
Getting That Perfect Texture
Trust me on this one – use blanched almond flour, not almond meal. I made that mistake once and ended up with something that felt like eating sand! Blanched almond flour gives you that soft, cake-like texture we’re after.
Don’t mix the life out of your batter.
I know it’s tempting to keep stirring until it’s perfectly smooth, but stop as soon as you can’t see dry flour anymore. I’ve learned that almond flour gets tough when you overwork it.
Here’s something that took me way too long to figure out – let your cold ingredients sit out for about 20 minutes before you start. Room temperature ingredients blend so much better together.
Making It Just Right for Your Family
Want it sweeter? Add another tablespoon of erythritol or a few drops of stevia. My kids always want things a little sweeter than I do!
If you’re watching sugar more carefully, try swapping half the banana with unsweetened applesauce. You’ll still get moisture but less natural sugar.
Pumping Up That Lemon Flavor
For serious lemon lovers (like my neighbor who puts lemon on everything), bump up the zest to 1½ teaspoons. Or add ¼ teaspoon of lemon extract if you really want to go wild.
Baking Without the Stress
Start checking your cake at 30 minutes – ovens are all different, and I’d rather check early than end up with a dry cake. If the top starts looking too brown, just tent it with some foil for the last bit.
Use a light-colored pan if you have one. Those dark pans cook way faster on the edges, and nobody wants burnt corners!
Making Life Easier
This cake actually gets better after a day in the fridge – the flavors settle and it gets more moist. I always make it the night before if I’m serving it to company.
Want to freeze some? Wrap individual slices in parchment and toss them in a freezer bag. They keep for months, and you can grab one whenever you need a treat.
You’ve totally got this! This cake is so forgiving, and even if something goes a little wrong, it still tastes amazing.
You Might Also Like
If you loved this Lemon Almond Cake, here are a few more healthy and flavorful recipes you might enjoy:
- Keto Spiced Muffins – Incredibly Moist, Fluffy, and Full of Flavor – A perfect low-carb treat with warm spices and a tender crumb.
- Prosciutto and Honey Burrata Pizza Recipe – A delicious balance of savory prosciutto, creamy burrata, and a touch of honey on a crispy crust.
- Greek Yogurt Protein Muffins – Easy & Healthy Recipe – High in protein and naturally sweetened for a satisfying, healthy snack.
Try these next and discover new favorites for your low-carb, protein-packed, or indulgent cravings!
Frequently Asked Questions
You’re already pretty close! I use erythritol which is sugar-free, but if you want to ditch the banana too (since it has natural sugars), try ½ cup of unsweetened applesauce or plain Greek yogurt instead. I’ve done this when my diabetic neighbor comes over, and she can’t tell the difference!
I’ve learned this the hard way after making too many cakes that went stale! At room temperature, it’ll stay good for 2 days in an airtight container. In the fridge, you get 5 days – and honestly, it tastes even better after a day because the flavors settle.
For longer storage, I wrap individual slices in parchment paper and freeze them for up to 3 months. My kids love grabbing a frozen slice for their lunchboxes!
Absolutely! Just use coconut oil instead of butter. I do this all the time since my youngest has dairy issues. Make sure your almond milk is unsweetened, and you’re all set.
I’ve been there! Usually it’s one of three things: you mixed the batter too much (I’m guilty of this), you used coarse almond meal instead of fine almond flour, or you forgot the baking powder. Trust me, both baking soda AND baking powder are needed here.
Almond flour is pretty unique because of all the natural oils in it. Regular flour won’t work the same way, and coconut flour soaks up way more liquid. If you need nut-free, sunflower seed flour works great using the same amount.
Oh, this is my favorite part! I mix ¼ cup powdered erythritol with 1 tablespoon fresh lemon juice and drizzle it over the cooled cake. It makes the whole thing look fancy, and my mother-in-law always asks for the recipe when I bring this to family dinners.
Have more questions? Just ask in the comments – I love helping you make this cake perfect for your family!
Lemon Almond Cake Recipe – A Blissful Citrus Treat
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Description
This Lemon Almond Cake is soft, moist, and bursting with fresh citrus flavor. Made with almond flour, natural sweeteners, and a zesty lemon glaze, it’s a gluten-free and low-carb treat perfect for any occasion. Whether you’re looking for a healthy dessert or a guilt-free indulgence, this easy-to-make cake delivers a delicious balance of sweetness and tang.
Ingredients
- 1 ½ cups almond flour – This gives you that tender, nutty base without any gluten
- 1 teaspoon baking soda & ½ teaspoon baking powder – These help the cake rise nice and fluffy
- ¼ teaspoon salt – Don’t skip this – it makes all the flavors pop
- ½ cup mashed ripe banana – The riper the better for natural sweetness
- ⅓ cup granulated erythritol – My favorite sugar substitute that actually tastes good
- ¼ cup melted butter or coconut oil – Either works great, though I usually go with butter
- ¼ cup fresh lemon juice – Fresh is key here – bottled just isn’t the same
- 1 teaspoon lemon zest – This is where the real lemon magic happens
- 1 teaspoon vanilla extract – Pure vanilla makes all the difference
- ¼ cup unsweetened almond milk – Just enough to bring the batter together
Instructions
-
Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with butter or coconut oil.
- In a bowl, whisk together almond flour, baking soda, baking powder, and salt.
-
Mix the Wet Ingredients:
- In another bowl, mash the banana until smooth.
- Stir in the erythritol, melted butter (or coconut oil), lemon juice, lemon zest, vanilla extract, and almond milk.
-
Combine & Stir:
- Gradually fold the dry ingredients into the wet mixture.
- Stir gently until just combined. Avoid overmixing to keep the cake light and fluffy.
-
Bake to Perfection:
- Pour the batter into the prepared loaf pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your moist, zesty, and naturally sweetened Lemon Almond Cake.
Notes
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Wrap slices individually in parchment paper and freeze for up to 3 months.
- Dairy-Free Option: Use coconut oil instead of butter.
- Enhance the Lemon Flavor: Add extra lemon zest or a sugar-free lemon glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Lemon Almond Cake, Gluten-Free Cake, Keto Lemon Cake, Low-Carb Dessert, Almond Flour Cake, Sugar-Free Cake, Healthy Baking
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