Name: Delightfully Zesty Flourless Lemon Almond Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups almond flour; 4 large eggs; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1/3 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup maple syrup or honey; 1/2 cup plain Greek yogurt (optional)

If you’re ready to brighten up your dessert game, meet the Delightfully Zesty Flourless Lemon Almond Cake! This luscious, sunshiny cake is filled with citrusy zing and incredibly tender thanks to almond flour and a burst of fresh lemon. Effortlessly gluten free, it transforms simple pantry staples into a spring-worthy treat that’s sophisticated enough for afternoon tea yet easy enough for a weeknight dessert. Every bite is moist, light, and absolutely bursting with lemony charm—you’ll come back to this recipe all year long.

Delightfully Zesty Flourless Lemon Almond Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how a handful of everyday ingredients come together to make magic. Each one brings something special: from the almonds’ nuttiness to the tart lemon and creamy yogurt, every element shines. Let’s take a look at what you’ll need for this Delightfully Zesty Flourless Lemon Almond Cake:

Almond flour: Ground almonds bring a moist crumb and subtle flavor—plus, they make the cake naturally gluten free.
Fresh lemon juice: The heart of the cake’s zingy personality! Squeeze your lemons fresh for best results.
Lemon zest: Don’t skip the zest—it delivers those aromatic oils that make the lemon pop.
Large eggs: Help the cake rise and lend structure and richness.
Maple syrup or honey: Adds gentle sweetness, plus a touch of golden moisture.
Plain Greek yogurt (optional): Makes the cake extra creamy and balanced; skip if you want a dairy-free version.
Vanilla extract: Complements the citrus and rounds out the flavors.
Baking powder: Works with the eggs to give the cake lift and tenderness.
Salt: A pinch ties all the flavors together and keeps the cake from tasting flat.

How to Make Delightfully Zesty Flourless Lemon Almond Cake

Step 1: Preheat and Prepare

First things first, set your oven to 350°F (175°C) so it’s ready to bake by the time you’ve finished the batter. Line an 8-inch round cake pan with parchment paper or lightly grease it. This extra step ensures the Delightfully Zesty Flourless Lemon Almond Cake comes out cleanly and looking perfect every time!

Step 2: Whisk the Wet Ingredients

Grab a large mixing bowl and beat together the eggs, fresh lemon juice, lemon zest, maple syrup or honey, Greek yogurt if you’re using it, and vanilla extract. Whisk until everything is smooth and a little frothy. This blend will make your cake bright, moist, and so fragrant!

Step 3: Add Dry Ingredients

Now it’s time to fold in the almond flour, baking powder, and salt. Use a spatula to gently mix until you have a smooth, even batter. Try not to overmix—this keeps the cake’s crumb tender and light, which is the secret to that melt-in-your-mouth texture.

Step 4: Fill the Pan and Bake

Pour your batter into the prepared cake pan, smoothing the top with your spatula. Slide it into the preheated oven and bake for 30 to 35 minutes. The cake is done when the center is just set and a toothpick comes out with just a few moist crumbs. Your kitchen will soon be bursting with the fresh scent of lemons!

Step 5: Cool, Release, and Finish

Once your cake is done, let it cool in the pan for about 10 minutes, then carefully run a knife around the edge and release it. Transfer to a wire rack to finish cooling. When it’s room temperature, dust with powdered sugar for that classic, irresistible finish. Don’t slice too soon—letting it cool is key for clean, beautiful pieces!

How to Serve Delightfully Zesty Flourless Lemon Almond Cake

Garnishes

For a truly eye-catching presentation, dust the top with a blizzard of powdered sugar, or add fine curls of lemon zest. If you’re feeling fancy, a dollop of freshly whipped cream or a few raspberries scattered on top will make your Delightfully Zesty Flourless Lemon Almond Cake even more irresistible.

Side Dishes

While this cake shines on its own, it’s also wonderful alongside tart berry compote, tangy crème fraîche, or a scoop of vanilla ice cream. Pairing it with lightly sweetened tea or cold brew coffee balances the flavors and makes for a very memorable dessert moment.

Creative Ways to Present

Try cutting the cake into slim wedges and plating with a drizzle of homemade lemon syrup, or serve in small squares topped with candied citrus peel. For brunches or parties, mini-cakes baked in muffin tins look adorable and are easy to share.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and lovely for days. Simply wrap any leftovers tightly with plastic wrap, or tuck them into an airtight container. Store at room temperature for one day, or refrigerate for up to four days. The flavors deepen as it rests, so a next-day slice is even better!

Freezing

The Delightfully Zesty Flourless Lemon Almond Cake freezes beautifully. After cooling, wrap whole or sliced pieces tightly in plastic and foil. Freeze up to three months. Thaw in the refrigerator overnight, and bring to room temperature before serving—no one will ever guess it was made ahead.

Reheating

If you prefer your cake slightly warm, just pop a slice in the microwave for 10-15 seconds, or heat briefly in a low oven. This refreshes the cake without drying it out and brings out the lemon aroma even more.

FAQs

Can I make this cake dairy-free?

Absolutely! Simply skip the Greek yogurt or substitute with a non-dairy yogurt. The cake will still be moist and flavorful thanks to the almond flour and citrus.

What’s the best way to zest a lemon?

Use a microplane or fine grater to gently remove just the yellow outer layer; avoid the bitter white pith beneath. This gives the Delightfully Zesty Flourless Lemon Almond Cake its signature fragrance and flavor.

Can I use bottled lemon juice instead of fresh?

Fresh squeezed lemon juice is highly recommended for this recipe. Bottled juice can taste flat or bitter, while fresh juice and zest combined give the cake its bright, sunny character.

Why did my cake sink in the middle?

A small dip can happen because this cake is flourless, but it shouldn’t be gooey inside. Make sure your baking powder is fresh and don’t open the oven door during baking. Let the cake cool fully before popping it out of the pan to help it set up properly.

How can I make the cake extra lemony?

If you’re craving even more citrus, brush the warm cake with a simple lemon syrup (just sugar and lemon juice simmered together) before dusting with powdered sugar. This extra step makes the Delightfully Zesty Flourless Lemon Almond Cake truly unforgettable!

Final Thoughts

With a handful of wholesome ingredients and a burst of citrus, this Delightfully Zesty Flourless Lemon Almond Cake is the ultimate crowd-pleaser for any occasion. I hope you find as much joy baking and sharing it as I do—don’t be surprised if it becomes a new staple in your dessert repertoire!