Can I make this cake gluten-free?

Yes, you can use gluten-free flour blend, but the texture may be slightly different. I haven't tried it myself, but I've heard good things about using Bob's Red Mill 1-to-1 Gluten Free Baking Flour. You might need to adjust the liquid slightly.

How should I store leftovers?

Absolutely! Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing is also an option – wrap it tightly and it should last for about 2 months.

Can I use different types of nuts instead of almonds?

While I haven't personally tried it, I suspect that you could substitute some of the almond flour with other nuts like hazelnuts or pecans, but I recommend keeping it at least half almond for the best flavor and texture. Experiment cautiously!

Is it essential to use lemon zest?

The lemon zest really brightens up this cake so I wouldn't skip it. If you don't have lemons handy, you could try a different citrus fruit, such as lime or orange zest, but the flavor profile would, of course, change quite a bit.

What's the best way to serve this cake?

Mmm, this cake is best served at room temperature for optimal taste and texture. I know it's tempting to dig in straight from the fridge, but patience is a virtue! ;)

This Lemon & Almond Cake is a delightful treat, perfect for any occasion. It's moist, flavorful, and not overly sweet. Think sunshine in every bite. I baked this for my friend Sarah's birthday last week and everyone went crazy over it! It's wonderfully easy to make, but looks absolutely impressive.

The recipe balances the bright, zesty lemon flavor with the rich, nutty almond flavor. The subtle sweetness makes it perfect for those who prefer cakes that aren't overwhelmingly sugary. It's a recipe that brings pure joy – perfect for a special occasion, an afternoon tea party, or simply a cozy night at home! What's not to love?

Lemon and Almond Cake

Name: Lemon and Almond Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Spring
Ingredients: 2 cups Almond Flour; 1 1/2 cups Granulated Sugar; 2 teaspoons Baking Powder; 1/2 teaspoon Salt; 1 cup Buttermilk; 1/2 cup Olive Oil; 2 large Eggs; 1 teaspoon Vanilla Extract; 1 large lemon Lemon Zest; 1/2 cup Sliced Almonds

This Lemon & Almond Cake recipe is surprisingly simple, yet incredibly delicious. Its moist texture and balanced flavors make it a true crowd-pleaser.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This step is super important for easy removal of the cake later.
In a large mixing bowl, whisk together 2 cups of almond flour, 1 1/2 cups of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure everything is nicely combined; you don't want any lumps of baking powder hanging around.
In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of olive oil, 2 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 large lemon. I know, I know, so many ingredients, but it's totally worth it. This is where the magic happens.
Gradually add the wet ingredients to the dry ingredients, gently mixing with a spatula until just combined. Don't overmix – a few lumps are okay! Overmixing can make the cake tough.
Once the batter is mixed, gently fold in 1/2 cup of sliced almonds. Mmm, those toasted almonds add a delightful crunch.
Divide the batter evenly between the two prepared baking pans. Spread it out evenly in each pan – this will ensure even baking.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your oven; every oven is a bit different, and you want a perfectly baked cake!
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and gives you a nice, neat cake.
Once the cakes are completely cool, you can frost them with your favorite frosting. A simple powdered sugar glaze works wonderfully; it lets the lemon and almond flavors shine.
Garnish with extra lemon zest and sliced almonds, if desired. It's a small touch, but it elevates the look of your cake and makes it even more irresistible. Enjoy!

📝 Notes

Make sure your baking powder is fresh! Old baking powder can lead to a flat cake. I know from experience!
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.