Almond Lemon Cake Recipe

Name: Almond Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup packed light brown sugar; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; 3 egg yolks; 4 egg whites; 1 ¼ cups ground almonds; ½ cup all-purpose flour; ¼ cup lemon juice; ¼ teaspoon cream of tartar; confectioners' sugar, option

Servings: persons

½ cup unsalted butter, room temperature
¾ cup packed light brown sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
3 egg yolks
4 egg whites
1 ¼ cups ground almonds
½ cup all-purpose flour
¼ cup lemon juice
¼ teaspoon cream of tartar
confectioners' sugar, option

1
Preheat over to 350 degrees Fahrenheit.
2
Butter an 8-inch round cake pan.
3
Line the bottom of the cake pan with wax paper and butter the paper.
4
Lightly flour the pan, being sure to tap out any excess flour.
5
Beat butter with brown sugar, lemon zest, vanilla, baking powder, and salt.
6
Beat until light and fluffy.
7
Add egg yolks one at a time, beating well each time.
8
Combine ground almonds and flour and stir into egg mix.
9
Stir in lemon juice.
10
Whip egg whites with cream of tartar to soft peaks.
11
Fold the egg whites into batter in 3 additions.
12
Spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean.
13
Let cool on rack for 15 minutes.
14
Remove cake from pan and peel off paper.
15
Let the cake completely on a wire rack.
16
Transfer cake to a platter and dust with confectioners' sugar (if desired).

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, ¾ cup packed light brown sugar, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and more.

Yes, Almond Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions