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–+ servings
Two slices of lemon cake on two plates with fresh lemons all around.
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4.63 from 27 votes

Almond Flour Lemon Cake

This moist, perfectly sweet Almond Flour Lemon Cake is a lovely burst of lemon flavor! Perfect for brunch or light dessert.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes & Cupcakes
Cuisine: American
Servings: 1 (8-inch) cake
Calories: 521kcal
Author: Julia

Ingredients

  • 2/3 cup (158ml or 5.3oz) avocado oil*
  • 2/3 cup (158ml or 5.3oz) pure maple syrup
  • 3 lemons zested and juiced (about ⅓ cup (74ml) of juice and over 1 Tbsp of zest)
  • 3 large eggs
  • 1 tsp pure vanilla extract optional
  • 3 cups (340g or 12oz) almond flour
  • ½ cup (65g or 2.2oz) tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Optional Glaze:

  • 1 cup (120g or 4.2oz) confectioner’s sweetener**
  • 2 Tbsp (15ml) lemon juice or water

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper.
  • In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until everything is well-combined.
    Wet ingredients for cake in a mixing bowl.
  • In a separate bowl, stir together the dry ingredients (almond flour, tapioca flour, baking powder, and sea salt) until combined.
    Dry ingredients for lemon cake in a large measuring cup.
  • Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a smooth batter forms.
    Wet ingredients and dry ingredients in a mixing bowl.
  • Pour the cake batter into the prepared pan and cover it with foil (this will prevent the top of the cake from getting darker than golden brown). Bake for 30 minutes with the foil on, then remove the foil and bake for another 15 to 25 minutes, or until the cake tests clean.
    Lemon cake batter in an 8 inch springform cake pan.
  • Cake is fully cooked once it reaches an internal temperature of 190 degrees F. you can check the temperature by inserting an instant read thermometer into the center of the cake.
  • Allow the cake to cool completely before releasing it from the cake pan.
    Finished lemon cake sitting on a cake stand.

Video

Notes

*You can also use olive oil (you will be able to taste the flavor) or 14 tablespoons of melted butter (just under 1 cup).
**Use sugar-free confectioner’s sweetener for a sugar-free glaze
Note: if you like preparing cake batter in a blender, food processor, or electric mixer, feel free to toss all of the ingredients into either option and process until the cake batter forms.

Nutrition

Serving: 1slice (of 8) | Calories: 521kcal | Carbohydrates: 40g | Protein: 15g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 70mg | Sodium: 451mg | Fiber: 3g | Sugar: 21g