I’ve said it before, and I’ll say it again: there’s something magical about simple cakes. This easy almond cake? Understated in the best possible way.
Light, nutty, and perfectly sweet, it’s ideal for when you want a dessert that’s effortless yet elegant.
It’s also versatile enough to dress up or tone down, depending on your mood. Serve it with a dollop of whipped cream or a drizzle of honey.
Or just enjoy a slice plain with your morning coffee. Either way, you’ll love it.
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Why You’ll Love This Almond Cake
Perfectly Balanced Taste: This cake has a delightful harmony of nutty richness, subtle sweetness, and bright citrus. Every bite is downright irresistible. (And it smells fantastic, too!) Luxurious Texture: The fine, ground almond flour creates an incredibly moist and tender crumb. It practically melts in your mouth while maintaining a delicate, cake-like structure. Serving Versatility: Make it your brunch centerpiece, or have it with your afternoon tea. It’s even elegant dinner party-worthy! Keep it simple, or jazz it up with toppings.
Ingredients
Almond Flour: Gives this cake its rich, nutty flavor and moist texture. And bonus! It also creates a naturally gluten-free base.
Eggs: Divided, they provide structure, moisture, and richness. The whipped whites also ensure it’s light and fluffy.
Granulated Sugar: For sweetness and to give the cake a golden crust.
Lemon Zest: Adds a bright, citrusy note that complements the almond flavor and adds complexity to the cake.
Sliced Almonds: The decorative topping. They add a pleasant crunch when toasted.
Powdered Sugar: Creates an attractive finishing touch and adds a subtle sweetness.
How to Make This Easy Almond Cake
This rustic almond cake brings the essence of Mediterranean baking right to your kitchen. Made with finely ground almonds instead of wheat flour, it’s naturally gluten-free and incredibly moist.
Each slice offers a delicate, light, and satisfying crumb perfumed with almonds and a subtle hint of lemon zest.
And believe it or not, this from-scratch cake needs just five ingredients and fewer than ten steps in its recipe.
- PREHEAT the oven to 350°F. Lightly grease an 8-inch round cake pan and line with parchment paper. 2. BEAT the egg yolks and sugar in a large bowl until thick, pale, and creamy, about 3-4 minutes. 3. MIX in the almond flour and lemon zest gently with a spatula until combined. 4. BEAT the egg whites in a clean bowl until stiff peaks form. Then fold into the batter. 5. POUR the batter into the prepared pan and spread flat. Sprinkle the sliced almonds evenly on top. 6. BAKE for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. COOL in the pan for 15 minutes, then transfer to a wire rack to cool completely. 8. DUST with powdered sugar and serve warm or at room temperature. ENJOY!
Tips for the Best Almond Cake
While modern cakes often try to impress with layers and frosting, this one keeps it simple, letting the rich, nutty flavor of almonds shine. It’s a true nod to classic European baking.
Whether you’re in the mood treat family and friends or just want something special to savor yourself, this almond cake always delivers.
And while it’s incredibly simple to make, I do have a few tips that’ll help it turn out perfectly.
Use room-temperature eggs. Most baking recipes work best with room-temperature eggs, milk, etc. So, set your eggs out early to come to room temperature before adding them to the batter.
Separate carefully. If you get any yolk in the whites, they won’t whip up. I usually crack the whites, one by one, into a small bowl, then add them to the mixing bowl when I see they’re free from yolks.
Use clean tools. You need to beat the whites last so they don’t deflate. So, be sure to clean and dry the beaters well after whipping the yolks. Wipe them, and the bowl clean with lemon juice or white vinegar.
Be gentle. The first addition of whites into the batter can be mixed well to loosen the batter. After that, fold gently so they don’t deflate.
Using powdered sugar? Dust the cake JUST before serving, not in advance. This will prevent it from absorbing into the cake.
Try glaze. Mix 1 cup of powdered sugar with 1-2 teaspoons of milk and 1/2 teaspoon of vanilla. Drizzle it over the cooled cake.
Try flavor variations. Add orange zest instead of lemon, or incorporate dark chocolate chips or unsweetened coconut flakes. Try 1 teaspoon of amaretto liqueur, or add fresh berries to the top before baking.
How to Store
Have leftovers? Don’t worry! You can store or freeze them for later.
To Store: Store the almond cake at room temperature in an airtight container for up to 3 days. Refrigerate it for longer storage of up to 1 week. To Freeze: Wrap the cooled cake tightly in a double layer of plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the fridge or for 2-3 hours at room temperature before serving.
Note: Let refrigerated cake come to room temperature for about 20 minutes before serving for the best texture.
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Almond Cake
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This almond cake is light, moist, and bursting with zesty lemon flavor. Topped with crunchy almonds, it’s a simple yet elegant treat for any occasion!
Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 1/2 cups almond flour
- zest of 1 large lemon
- 1/4 cup sliced almond
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-inch round cake pan and line it with parchment paper.
- In a large mixing bowl, beat the egg yolks and sugar with an electric mixer on medium speed until thick, pale, and creamy, about 3-4 minutes.
- Add the almond flour and lemon zest and mix gently by hand with a spatula until just combined. Set aside.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form.
- Add a large spoonful of the egg whites to the cake batter and mix until well combined. Then, gently fold in the remaining egg whites just until no streaks of white are visible.
- Pour the batter into the cake pan and spread flat with a spatula. Sprinkle the sliced almonds evenly on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust the cake with powdered sugar and serve slightly warm or at room temperature. Enjoy!
Notes
- Use room-temperature eggs, and be sure to wash and dry the beaters very well before whipping the egg whites.
- Dust the cake with powdered sugar just before serving to prevent absorption.
Nutrition
Total number of serves: 8
Calories: 228kcal
Fat: 15g
Saturated Fat: 1g
Cholesterol: 93mg
Sodium: 35mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 13g
Protein: 8g
Calcium: 71mg
Iron: 3mg
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