This is the perfect lemon almond cake recipe for summer gatherings! Bursting with refreshing, lemony flavor and nuttiness, this super tender, light, and moist cake keeps well and is freezer-friendly.
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Why You'll Love This Recipe
This lemon almond cake is one of our readers' favorite lemon recipes, besides our lemon blueberry cake and lemon loaf cake with icing. It's very straightforward, and you can't go wrong with it. Here's why our readers love it so much!
Flavorful-This delicious almond lemon cake boasts a burst of fresh, tart lemon flavor and nuttiness, perfectly balanced with sweetness. It's a refreshing bite of summer, just like our fantastic no-bake lemon cheesecake!
Tender and moist-It's tender and super moist due to our secret ingredient, sour cream, and drenching it with lemon syrup. Although it has almond flour, it's so light and spongy!
Easy-It's much easier than you think to make with easy-to-find ingredients. Prepare this almond and lemon cake a day before and serve it to your loved ones at your next gathering.
Ingredients For This Recipe
Almond flour-This recipe's distinct nutty and sweet flavor is due to almond flour, and it's light and spongy, like our gluten-free Spanish almond cake! We don't recommend using all-purpose flour as a substitute because almond flour has different binding properties and a higher moisture content. However, oat flour can be used as an alternative, although it won't be exactly the same.
Lemon-We're using a generous amount of lemon zest to give this lemon almond cake a vibrant flavor. Not only that, we will use lemon juice in our syrup to drench the cake, enhance the refreshing lemon taste, and get a moist lemon almond cake! If you love lemon, see how to make lemon curd that's so easy and delicious!
Sour cream-Our secret to making this lemon cake with almonds moister and richer! If you haven't started using it in baking, you should. Our chocolate sour cream bundt cake and devil's food cake with sour cream chocolate frosting are must-try. and If you don't have it, use full-fat Greek yogurt instead.
Almond slivers-Add a contrasting texture to this fantastic cake, apart from reinforcing the almond flavor. You also have to admit, they make the cake look so fancy!
See the recipe card for complete information on ingredients and quantities.
Almond Flour vs Almond Meal
Almond flour and almond meal are both made by grinding almonds but differ in texture and color. Almond flour is made from peeled or blanched almonds and has a finer texture and lighter color. Almond meal is made from raw, unpeeled almonds and is coarser in texture and darker in color due to the skin.
Step-By-Step Instructions
1. Mix dry ingredients-Preheat the oven to 350ºF (175ºC) without the fan. Butter and line a 9-inch (23cm) round pan. Add all-purpose flour, almond flour, baking powder, and salt into a bowl. Mix well with a spoon and set aside.
2. Cream butter and sugar-Add butter and sugar into the standing mixer bowl. Whisk at medium-high speed, using paddle attachment for 10 minutes or until you get a pale mixture. From this onwards, make sure to scrape the sides of the bowl now and then for better mixing.
3. Add eggs and dry ingredients-Add lemon zest, vanilla extract, and one egg at a time, mixing everything well after each addition.
Add half of the dry ingredients at a time, mixing the batter on the lowest speed until everything is well combined. Do not overmix the batter from this point onwards.
4. Add sour cream and lemon juice-Mix in sour cream with lemon juice.
5. Bake-Pour the batter into the pan and sprinkle with almond slivers. Bake on the middle rack for 30-35 minutes until a toothpick inserted in the center comes out clean.
6. Lemon syrup-Heat sugar and lemon juice in a pot and stir until sugar dissolves. While still hot, poke all around the cake with a toothpick and pour the lemon syrup evenly on top. Let it cool completely in the pan before serving. Enjoy your lemon almond cake!
Recipe Expert Tips
If you're going to make this almond lemon cake recipe, make sure to follow these top tips!
- Scrape the sides of the bowl. Do this now and then. This will help the ingredients to mix better.
- Don't overmix. Once dry ingredients are incorporated into the wet ingredients, make sure not to overmix the batter. This prevents gluten from forming, avoiding a dense and hard cake.
- Pour lemon syrup while the cake is still hot. The cake will absorb the amazing tangy lemon syrup better.
- Serve at room temperature. The fridge's cold temperature hides the wonderful tart flavor and makes the cake seem dense. It tastes so refreshing at room temperature!
How To Store And Freeze
Store-This fantastic lemon almond cake can be kept in an airtight container at room temperature for three days. It lasts longer in the fridge for up to five days. Let the cake reach room temperature before serving. Cold temperature masks the amazing tart flavor and makes the cake seem dense.
Freeze-Place it in an airtight container in the freezer for up to 3 months. Thaw in the fridge and bring it to room temperature before serving.
Recipe FAQs
You can perfectly use full-fat Greek yogurt.
We haven't tried it, but one of our readers said she successfully used half of Stevia for baking and half of sugar.
Yes! We made it one day before serving it to our family and friends, and it was delicious, if not even more! In our opinion, cakes always taste better the next day.
More Lemon Recipes
If you tried this Lemon Almond Cake or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch How To Make It
📖 Recipe
Lemon Almond Cake
Video
Equipment
Ingredients
Dry Ingredients
- 1 cup (130 g) all-purpose flour
- ¾ cup (70 g) almond flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113 g) unsalted butter , softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoon lemon zest , or zest of 3 lemons
- 3 large eggs , room temperature
- ½ cup (125 g) sour cream , room temperature
- 2 tablespoon lemon juice
Topping
- ⅓ cup (25 g) almond slivers
Lemon Syrup
- ⅓ cup (70 g) granulated sugar
- 3 tablespoon lemon juice
Instructions
- Preheat the oven to 350ºF (175ºC) without the fan. Butter and line a 9-inch (23cm) round pan.
Dry Ingredients
- Add all-purpose flour, almond flour, baking powder, and salt into a bowl. Mix well with a spoon and set aside.
Wet Ingredients
- Add butter and sugar into the standing mixer bowl. Whisk at medium-high speed, using a paddle attachment, for 10 minutes or until you get a pale mixture. From this onwards, make sure to scrape the sides of the bowl now and then for better mixing.
- Add lemon zest, vanilla extract, and one egg at a time, mixing everything well after each addition.
- Add half of the dry ingredients at a time, mixing the batter on the lowest speed until everything is well combined. Do not overmix the batter from this point onwards. Mix in sour cream with lemon juice.
Bake
- Pour the batter into the pan and sprinkle with almond slivers. Bake on the middle rack for 30-35 minutes until a toothpick inserted in the center comes out clean.
Lemon Syrup
- Heat sugar and lemon juice in a pot and stir until sugar dissolves. While still hot, poke all around the cake with a toothpick and pour the lemon syrup evenly on top. Let it cool completely in the pan before serving. Enjoy your lemon almond cake!
Notes
- Scrape the sides of the bowl. Do this now and then. This will help the ingredients to mix better.
- Don't overmix. Once dry ingredients are incorporated into the wet ingredients, make sure not to overmix the batter. This prevents gluten from forming, avoiding a dense and hard cake.
- Pour lemon syrup while the cake is still hot. The cake will absorb the amazing tangy lemon syrup better.
- Serve at room temperature. The fridge's cold temperature hides the wonderful tart flavor and makes the cake seem dense. It tastes so refreshing at room temperature!
- Use the spoon and level method if using cup measurements, to avoid using excessive flour, making the cake dense. We highly recommend using a kitchen scale as it's more precise.
- For an accurate oven temperature, use a portable oven thermometer as all ovens are different.
Originally published on Feb 1, 2020. Updated with improved text and pictures on Apr 25, 2024.
Carolyn says
Can I double the recipe and use a 9x13 pan?
Bea says
Yes, you can Carolyn. Have fun making it!
Maggie says
Fabulous. Made the 3x version; perfectly fluffy and flavoursome. I didn't have sour cream so I improvised with natural yoghurt and a splash of evaporated milk; also used clementines to replace some of the lemons. Thank you for this recipe!
Bea says
Oh that's awesome, Maggie! Thank you so much for your feedback and for sharing your twist on it!
Eileen says
Hi Bea, today I bake this lemon almond cake. So delicious!
Hiba says
Fantastic cake. Made it twice and everyone loved it. Definitely making it on occasions. Thanks
Bea says
Awesome! Happy to hear that 🙌.
Norina says
Yes and I made it three times and my family loved it. Thank you for sharing this recipe with us.
Bea says
Hi Norina! I'm glad you and your family enjoyed it 🙂
Alokeparna Sengupta says
Made this cake last week and it turned out to be delicious ! Want to make it again as a eggless version . Could you suggest substitute options for the eggs ?
Thanks once again
Alokeparna
Bea says
Glad you liked it. I haven't tried it without eggs though, sorry.
April says
Hi! I follow your recipes and am a huge fan. I am wondering if I can change lemons to oranges and this recipe still work?
Bea says
Hi April! Happy to know that you're enjoying my recipes 😍. Yes, using orange is totally fine. Let me know how it goes!
Afsheen says
My favorite cake so far.
Bea says
Happy to hear that Afsheen, thank you!
Terry says
This cake is utterly delicious. Made it a couple of times. So moist & lemony. My favourite so far.
Bea says
Awesome, so happy that you liked it Terry. Thank you!
Jen says
I've been baking for 26 years and your recipe for Almond Lemon cake is superb! I just baked it tonight, and it came out surprisingly light, moist, and cake-like! Most almond flour cakes I've tasted in the past are grainy, dense, and have a weird almond-paste taste to it. But your recipe is delightful! It's sophisticated and full of finesse! I enjoy watching all your recipes on Youtube as well! I look forward to trying out the next recipe from you! Oh, could you please share what type and brand of vanilla extract you recommend for baking?
Bea says
I'm glad that you liked it, Jen! I made this for my father-in-law and he loved it. As for vanilla extract I'd recommend Nielsen Massey, it's one of the best (personally for me). Thank you so much for your kind words and support, Jen!
alica says
I am new to baking and this cake is very nice starter for me easy enough and delicious. Thank you :))
Bea says
That's great Alica! Here's to more baking! Thank you for your feedback 😀
Amanda says
Great looking cake! If I dont have sour cream, can I sub it with plain yoghurt?
Bea says
You can use Greek yogurt (full fat). Hope it helps! 🙂
Rakshith Subbaiah says
Made it and it was PERFECT .... thank you 😊
Bea says
I'm glad, thank you Rakshith!
Kathy says
Fantastic!! Such a good combination with the almond and very moist My family loved it!! Thank you Bea!
Bea says
Awesome! Yes it's a super moist cake, right? Thank you Kathy!
Linda says
Hi Bea,
Thank you. I followed the recipe except I used 2 instead of 3 lemon zest. The cake was delicious.
Bea says
That's great Linda, thank you so much!
Brigitte says
I made this cake today and it came out perfect. Very tasty, it was a hit 🙂
Bea says
Hey that's awesome! Thank you for your feedback Brigitte! XOXO