Lemon Almond Cake (GF & Dairy-Free)

Happy Mother’s Day weekend to all the amazing, do-it-all, resilient women out there who give of themselves every day to raise the future generation of humans. I myself have the world’s best mom, but I’m sure you think the same about yours, too.


My mother is beautiful, kind, and fights for the rights of the underrepresented through her community service, her background in special education, and her full-time job as a third grade teacher. She always puts her family first. When I need to talk something through, she is the first person I call. I told you- she’s pretty amazing.

This weekend is all about celebrating the strong women in our lives, whether they are with us in person, in memory, or miles away. They deserve only the best considering all they’ve done for us, and this lemon almond cake is a good place to start.


I found this recipe on Natasha’s Kitchen, made a few tweaks, and served it for dessert while celebrating my girlfriend Olivia’s birthday last week. It took some serious restraint not to finish the whole cake by ourselves. I made it again this week for a Lean In Circle meeting, and have never gotten so many requests to share a recipe!

This cake is incredibly soft, delicate, moist, and perfectly dense. The almond flour combined with the flavor from the almond extract and hints of lemon remind me of fresh macarons in Paris. Best of all, it comes together in 30 minutes! It does require a few specific steps to ensure perfect results, so follow the instructions as written below, bring it to Mother’s Day brunch, and I promise you will be your mom’s favorite child, if only for a day.


Lemon Almond Cake

Prep time: 6 mins Cook time: 24 minutes Total Time: 30 minutes

Makes 8 servings

4 eggs, separated
1/2 C granulated sugar
1 1/2 C almond flour
2 t almond extract
Zest from 1 lemon
1 T lemon juice
1/4 C slivered almonds or chopped almonds

Tip** measure your almond flour by using a spoon to fill the measuring cup to ensure you don’t pack the flour


Preheat oven to 350° and coat 8″ round cake pan or spring form pan with nonstick spray. Line bottom of pan with piece of parchment paper for easy removal.

Beat 4 egg yolks and sugar in mixer fitted with paddle attachment, or in large mixing bowl with a hand mixer, for 2 minutes until thick and creamy. Add almond flour, almond extract, lemon zest and juice. Fold gently with rubber spatula until incorporated.

In separate bowl, beat 4 egg whites on high speed until they form stiff peaks, about 3 minutes. Spoon egg whites one tablespoon at a time into egg yolk mixture, gently folding after each addition.

Tip** keeping a lot of air in the batter is essential, so do not over mix! You want to fold ingredients together until just incorporated. Pour into prepared pan and sprinkle almonds on top.

Bake in preheated oven for 24 – 28 minutes, until slightly golden brown and middle of cake is set. Let cool at room temperature for 5 minutes, then use knife to loosen sides of cake from pan.

Serve warm or at room temp with lemon slices, berries, or whipped cream if desired. Enjoy!

One Comment Add yours

  1. Patricia Moll says:

    Thank you for a beautiful tribute and a very special day with you. You are my favorite!🥂

    Liked by 1 person

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