Almond Flour Dessert Recipes: Lemon Almond Cake

We’ve been experimenting with different kinds of flour in our house during lockdown. This week I’ve made some oat flour and used it as coating for some veggie burgers (delicious) and we also baked this lovely lemon cake using almond flour. This cake will be the first of a number of almond flour dessert recipes. Light and airy and perfect for summer!

Preparation and Tips

It makes life a little easier if you separate the eggs first while they are cold, and then let them come to room temperature while you get everything else ready. They help the rise of a cake better when they are at room temp.

Whipping egg whites is a bit of an art form, and one thing I’ve learnt over the years is to make sure your bowl and whisk etc are really clean. Any oil or fats, or even any little pieces of egg yolk will affect your ability to whip.

I appreciate not everyone will have ready access to almond flour, and that’s fine. No problemo. Find some white almonds, blanch them and grind in a food processor.


  • 140g finely ground almond flour
  • 100g caster sugar
  • 4 large eggs, separated
  • 2 tablespoons lemon zest
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cardamom
  • 1 teaspoon white or cider vinegar
  • Pinch of salt
  • Icing Sugar for decoration


Preheat the oven to 175C/350F. In an 8” or 9” springform pan, place a round piece of greaseproof/parchment paper on the bottom. Grease the tray (paper and sides) with cooking spray or butter, depending on how healthy you’re feeling 😉

Beat together the egg YOLKS, lemon zest and add half the sugar (50g).

Whisk the baking powder, cardamom and almond flour. Add this mixture to the egg yolk mixture you just made, and beat until combined well. You’re aiming for a thick paste texture, like toothpaste.

Now you can either flex some muscle or press a button on the electric mixer, and beat the egg whites. Start slowly and gradually increase the speed. Add a pinch of salt and the teaspoon of vinegar. The egg whites will begin to increase in volume. Add the rest of the caster sugar, a bit at a time. Continue to beat the eggs while you do this. You want the mixture to form ‘stiff peaks’.

Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.

Using a tablespoon or spatula, scoop the mixture into the greased springform pan.

Time to bake…

Place in the middle of the oven and bake at 175C/350C for 30 minutes (half an hour).

When the top is a golden brown (but no darker) remove the springform tin from the oven and leave to cool in the tray. You might want to run either a sharp knife or spatula around the inside of the tin to loosen it a bit.

Now the magical moment – undo the clip on the side of the tin. Release the sides and gently move the cake still on greaseproof paper) to a cooling rack.

Give this cake a classic look with some sprinkled icing sugar prior to serving (and eating!). We think you’ll be hard pressed to find any better almond flour dessert recipes than this!

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