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Lemon Almond Cake

This light lemon almond cake is gluten and dairy free and the perfect way to finish a heavy meal.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Almond, Dairy Free, Gluten Free, Lemon
Servings: 8


  • 8-inch round pan


  • 4 eggs whites and yolks separated
  • 2 Tbsp lemon zest
  • 1/2 cup granulated sugar divided
  • cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon white vinegar
  • Pinch of salt
  • Powdered sugar for dusting


  • Preheat the oven to 350°F. Grease the sides and bottom of a 8 or 9-inch round baking pan and line the bottom with parchment paper.
  • In a large bowl, beat together the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
  • In a separate bowl, whisk together the almond flour, ground cardamom, baking powder, and salt. Add the flour mixture to the egg yolk mixture and beat until well combined.
  • With an electric hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites until they start to foam.
  • Add the vinegar, and gradually add the remaining 1/4 cup of sugar and continue to beat the egg whites until soft peaks form.
  • Stir about half of the beaten egg whites into the almond mixture until well combined. Then, gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.
  • Gently spread the batter into the prepared pan and bake for 30 minutes.
  • Remove from the oven and let cool. Run a sharp knife around the edge of the cake and invert the pan to release the cake.
  • Move cake to a serving plate and dust with powdered sugar before serving.



Be careful when separating your eggs. Any bits of yolk with the whites with keep them from whipping up properly.