Can I make this completely sugar-free?

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!

What's the best way to keep this cake fresh?

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!

Can I make this dairy-free?

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.

Help! My cake turned out dense and heavy. What went wrong?

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.

Can I use a different flour?

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.

What about adding a glaze?

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.

Lemon Almond Cake Recipe | Easy, Moist & 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