This almond cake is a simple, buttery and incredibly delicious cake. It has a perfectly light, moist and fluffy crumb and is topped with crunchy sliced almonds and powdered sugar. Make this beautifully rustic almond cake recipe to end a weeknight meal, for breakfast, as a snacking cake or anytime you need to satisfy your cake craving.
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Why Should You Make This Recipe
I absolutely adore baking with almond flour. My Almond Flour Chocolate Cake and Almond Flour Brownies are just two of my favorite desserts made with almond flour. If you’re a fan of simple snacking cakes that are incredibly easy to make, this recipe is for you.
- Layers of flavors and textures. From the moist, soft and fluffy, lemon and almond scented cake, to the crunchy almond topping, this easy cake will delight your senses.
- Easy to make, bake and eat. This simple cake tastes like you just bought it from a bakery, but is incredibly quick and easy to make. Enjoy this moist almond lemon cake as a simple dessert, a delightful breakfast or as a decadent snack. It’s the perfect anytime cake.
Ingredients
This almond cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Dry Ingredients: Gather all purpose flour, almond flour, baking powder, baking soda and salt.
Wet Ingredients: Gather granulated sugar, lemon zest, butter, eggs, almond extract, vanilla extract, sour cream and sliced almonds.
Substitutions
Here are my recommended substitutions to make this almond cake if you need them.
- All purpose flour: To make this cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Almond Flour: I love using a blend of all purpose flour and almond flour. Almond flour provides a nutty flavor and a light, but moist crumb. Use an equivalent amount (½ cup) of oat flour or 1/3 cup + 1 tbsp (48 g) all purpose flour.
- Baking Powder and Baking Soda: These both act as leaveners in this cake with almond flour cake.
- Granulated Sugar: This almond flavored cake calls for granulated sugar, but maple sugar would also work well to make this refined sugar free.
- Lemon Zest: Lemon pairs so beautifully with almond and almond extract. To make this almond cake taste even more perfect, zest 1 lemon into the sugar.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Sour Cream: This ingredient creates a lovely moist crumb. Use an equivalent amount of buttermilk or greek yogurt as a substitute.
- Vanilla and Almond Extracts: Both provide a boost of flavor and are essential in making almond cake. If needed, use ¼ cup almond paste in the place of almond extract. Mix the almond paste in with the lemon sugar and then mix in with the butter.
- Sliced Almonds: These are completely optional as a topping for this easy almond cake. Feel free to top the cake with fresh fruit, whipped cream or even ice cream.
How To Make
Learn how to make almond cake in a few easy steps.
- Preheat the oven to 325 F (163 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. Move the center rack from the center of the oven to the level right below (lower third of the oven). In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt together until well combined.
- In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs, almond extract and vanilla extract until smooth and well combined.
- Alternating dry ingredients and sour cream, mix in 1/3 of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.
- Evenly spread the almond cake batter into the prepared pan. Top with the sliced almonds.
- Bake the almond flour cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the lemon almond cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy!
How To Store, Freeze, Thaw and Serve
- Store: Place the cake in an airtight container at room temperature for up to 3 days. Then the cake should be transferred to the fridge for up to another 1-2 days.
- Freeze: Make sure the cake is completely cooled to room temperature. Individually wrap the cake or each slice in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your cake is to let it sit out at room temperature for at least two hours. Enjoy at room temperature or microwave until it’s your preferred temperature.
- Serve: This from scratch cake is best served as is, which is part of it’s charm. This cake is also delicious with fresh fruit such as raspberries or topped with freshly whipped cream.
M’s Expert Tips
- Zest the lemon directly into the sugar. This allows the oils from the lemon to flavor the almond cake.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender almond cake.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking on the almond flour cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
FAQs
What does almond flour taste like in baking?
It brings a mildly sweet and nutty flavor to the baked good.
How does almond flour affect baking?
Almond flour brings a boost of moister and extends the shelf life of the baked good by adding fat, which helps to retain moisture.
Other Simple Cakes to Try
If you try this Almond Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Almond Cake Recipe
This almond cake is a simple, buttery and incredibly delicious cake. It has a perfectly light, moist and fluffy crumb and is topped with crunchy sliced almonds and powdered sugar. Make this beautifully rustic almond cake recipe to end a weeknight meal, for breakfast, as a snacking cake or anytime you need to satisfy your cake craving.
Equipment
- 1 9" (23cm) springform pan
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1¾ cups (210 g) all purpose flour
- ½ cup (48 g) almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup (200 g) granulated sugar
- 1 lemon, zested
- ½ cup (113 g) unsalted butter, room temperature
- 2 tsp (10 ml) almond extract
- 1 tsp vanilla extract
- 2 large eggs (US), room temperature
- 1 cup (240 g) sour cream, room temperature
- ¼ - ½ cup (30 - 60 g) sliced almonds for topping
- 2 tbsp (15 g) powdered sugar for topping
Instructions
- Preheat the oven to 325 F (163 C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper. Move the center rack from the center of the oven to the level right below (lower third of the oven).
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt together until well combined.1¾ cups (210 g) all purpose flour, ½ cup (48 g) almond flour, 2 tsp baking powder, ¼ tsp baking soda
- In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed.1 cup (200 g) granulated sugar, 1 lemon, zested, ½ cup (113 g) unsalted butter, room temperature
- On low, beat in the eggs, almond extract and vanilla extract until smooth and well combined.2 tsp (10 ml) almond extract, 1 tsp vanilla extract, 2 large eggs (US), room temperature
- Alternating dry ingredients and sour cream, mix in 1/3 of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.1 cup (240 g) sour cream, room temperature
- Evenly spread the almond cake batter into the prepared pan. Top with the sliced almonds.¼ - ½ cup (30 - 60 g) sliced almonds for topping
- Bake the almond flour cake for 35-45 minutes or until a toothpick inserted into the center of the almond cake comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the lemon almond cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy!2 tbsp (15 g) powdered sugar for topping
Notes
Store: Place the the almond cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 1-2 days.
Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking on the almond cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
did you make this recipe?tag @olivesnthyme on Instagram
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