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Gluten-Free Lemon Cake with Almonds - delicious and moist

Written by Kathrin (Leave a Comment)

For this gluten-free lemon cake with almonds, the description "moist" is actually not enough. In fact, is really extremely moist and still slightly moist inside. Just the way I love sponge cake!

Gluten-free Lemon Cake with ground almonds

Hello Friends,

Today we solve a big problem I have so far. I have been somewhat disappointed by a lot of gluten-free recipes so far. For one reason, they are often slightly dry. If you feel the same, this cake might be a complete relief.

This cake is a blessing for people who have to eat gluten-free and for anyone else. Let's get into it!

Jump to:
  • About this recipe
  • Taste and Occasion
  • Ingredients
  • How to make the gluten-free lemon Cake
  • Top Tip
  • Recipe Card
  • Variations
  • Nutrition

Gluten-free almond cake

About this recipe

Actually, this almond and lemon cake is more of a sponge cake. The foundation is a very foamy egg mass. Similar to the Viennese sponge cake, it is additionally refined with melted butter. This makes the almond cake easy to make and absolutely amazing in terms of consistency.

I was inspired for this creation by two older recipes: the Mallorcan almond cake and the low-carb apple cake.

moist almond and lemon cake

Taste and Occasion

For me, this natural and moist lemon cake already heralds springtime in culinary terms, just like lemon curd or tarte au citron. The cake tastes rather discreetly of lemon.

Check out my other similar recipes!
  • Low-Fat Sugar-Free Lemon Cake
  • German Bee Sting Cake
  • easy moist lemon sheet cake
    Lemon Sheet Cake
  • Lemon Poppy Seed Cake

If you like it more intensely, you can use twice the amount of abrasive. Essential for the almond cake recipe with ground almonds is that you use the blanched alternative. This way, the result is outstanding (and optically the nicest).

moist almond cake with no flour

Ingredients

Lemon and Almonds are the two main ingredients that are responsible for the taste of the cake. As you know already, the cake does not contain flour. So we substitute the flour with a mixture of eggs, butter, sugar, and almonds.

We use both the juice and the zest from the lemon, to make the taste really natural. If you like it more intensely, you can use double the amount of zest you put into the cake.

gluten-free almond cake with lemon

How to make the gluten-free lemon Cake

Start by preheating your oven to 350°F / 175°C top and bottom heat.

Then we'll work on the dough. Grease a small springform pan and sprinkle with almonds. Separate the eggs. Take a large bowl and beat 100 grams of the sugar with the egg yolks until very frothy.

Beat the beaten egg whites with the remaining sugar until stiff.

Stir the liquid butter, lemon zest, and lemon juice into the egg mixture. Mix the almonds with the baking powder and also carefully stir in; finally fold in the beaten egg white.

Once the dough is ready, you can fill it into the prepared form and smooth it down. Spread almond flakes on the dough.

Recipe Recommendation

Low-Fat Sugar-Free Lemon Cake

Fluffy, moist, very low in fat and entirely sugar-free: this light lemon cake with yogurt is made for those who like to enjoy low-calorie!

Bake the cake for about 35 minutes. If necessary, cover with foil after half of the time so that it does not get too dark. Dust the finished cake with icing sugar as desired.

Gluten-Free Lemon almond cake recipe

Top Tip

Theoretically, it is a cake that lasts for a long time. So you can bake the gluten-free lemon cake very well the day before or even two days in advance. In practice, it probably looks rather different. I had to be careful not to eat the lemon-almond cake without flour directly lukewarm completely 😉

Recipe Card

Gluten-Free Lemon Cake Recipe
Print Recipe Pin Recipe Click on the stars to rate the recipe
4.8 from 4 votes

Gluten-Free Lemon Cake with Almonds

This almond and lemon cake without flour is extremely moist and delicious. A further plus point: the cake with ground almonds is gluten-free and with a suitable sugar substitute also low carb
Prep Time15 mins
Baking Time35 mins
Servings: 1 small springform pan (8 in)
Calories: 249kcal

Ingredients

For the dough

  • 4 eggs, medium sized
  • 120 grams (0.6 cups) sugar
  • 90 grams (0.4 cups) butter, melted
  • 220 grams (2 cups) ground almonds, blanched
  • ½ teaspoon baking powder
  • 1 lemon, of which juice and grated

For sprinkling

  • 60 grams (0.4 cups) almonds, sliced

Instructions

  • Preheat oven to 175 degrees top and bottom heat. Grease a small springform pan and sprinkle with almonds. Separate the eggs. Beat 100 grams of the sugar with the egg yolks until very frothy. Beat the beaten egg whites with the remaining sugar until stiff.
  • Stir the liquid butter, lemon zest, and lemon juice into the egg mixture. Mix the almonds with the baking powder and also carefully stir in; finally fold in the beaten egg white.
  • Fill the dough into the prepared form and smooth it down. Spread almond flakes on the dough. Bake the cake for about 35 minutes, if necessary cover with foil after half of the time so that it does not get too dark. Dust the finished cake with icing sugar as desired.

Notes

  • The cake tastes rather discreetly of lemon. If you like it more intensely, you can use double the amount of abrasive.
  • The almond sponge cake is also delicious with additional fruit like cherries or apples.
  • For a low carb almond and lemon cake, it is easy to replace the sugar with erythritol or xylitol.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!
Lemon almond cake with no flour

Variations

The almond biscuit is very versatile. It also tastes delicious with fruit. A particularly delicious combination: cake with ground almonds and cherries. Or apples.

For a low carb almond and lemon cake, you can easily replace the sugar with erythritol or xylitol.

Lemon and Almond Cake

Nutrition

Nutrition Facts
Gluten-Free Lemon Cake with Almonds
Amount Per Serving (1 piece (of 12))
Calories 249 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 71mg24%
Sodium 75mg3%
Potassium 85mg2%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 11g12%
Protein 7g14%
Vitamin A 267IU5%
Vitamin C 5mg6%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  • About Kathrin & Jan

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

    Kathrin & Jan

    Get to know us. →

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Hi, we're Kathrin & Jan!

It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

Welcome and enjoy our blog!
Learn more about us. →

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