Ingredients
1 1/2 cups almond flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter (melted)
1/4 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and grease a round cake pan
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt
3. In another bowl, beat eggs and sugar until light and fluffy
4. Add melted butter, milk, lemon juice, lemon zest, and vanilla extract, mixing well
5. Gradually fold dry ingredients into wet mixture until just combined
6. Pour batter into prepared pan and smooth the top
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean
8. Let cake cool completely in the pan before removing
9.
10. Prepare glaze by mixing powdered sugar, lemon juice, and zest
11. Drizzle glaze over cooled cake before serving
Notes
Use only almond flour (no almond meal) for best texture
Do not overmix batter to keep cake tender
Add sliced almonds on top for extra crunch
Store in an airtight container for up to 3 days
This cake tastes even better the next day as flavors develop
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: lemon almond cake, moist lemon cake, almond flour cake, citrus dessert recipe