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Almond Cake may be quick and easy to make but the flavor is so much more than you’d expect from a simple unfrosted, single layer cake.
This terrific cake is great served as a light dessert or with afternoon tea. We top our individual slices of Almond Cake with whipped cream and serve with plenty of fresh berries.
Easy Almond Cake Recipe
Easy to make doesn’t mean it lacks flavor, or pizzaz. This Almond cake is light and moist with a hint of lemon for zing and brightness.
We use both almond flour and a little all-purpose flour to create the perfect texture. However, you can also make this cake 100% gluten-free by substituting the AP flour with coconut flour or one-to-one gluten-free baking flour. We love it both ways!
Ingredients for easy Almond Cake
- finely grated zest from 1 lemon
- granulated sugar
- unsalted butter at room temperature
- large eggs at room temperature
- crème fraîche, sour cream or Greek Yogurt
- vanilla and almond extracts
- all-purpose flour
- almond flour
- salt
- baking powder
- coarse sugar for topping
- sliced almonds for topping
How to make Almond Cake
1. First, preheat the oven and prep the pan
Preheat the oven to 325 degrees F. Grease a deep 9-inch round cake pan or a springform pan as we have done here. Line with parchment paper and set aside.
2. Next make lemon sugar
Combine the lemon zest and 1/4 cup of the granulated sugar in a small food processor. Process until the zest is broken down into small flecks and the sugar is bright yellow and moist.
3. Combine the wet ingredients
Pour the lemon sugar and all remaining sugar into a large mixing bowl. Add the butter and blend using an electric mixer until light and fluffy. Add the eggs one at a time, blending just until the yolk disappears before adding the next.
Mix in the crème fraîche, vanilla and almond extracts on low until incorporated. Scrape down the sides and bottom of the bowl and blend again.
4. Mix together the dry ingredients
In a separate bowl combine the flour, almond flour, salt and baking powder. Add the flour mixture to the creamed butter. Using a spatula fold the batter together until blended.
5. Bake, cool and serve
Scoop the batter into the prepared pan and spread evenly. Bake for 40 to 45 minute sprinkling coarse sugar and almonds on top during the last 10 minute of baking. The cake is done when a toothpick inserted in the center comes out clean.
Cool the cake on a wire rack for 15 minutes. Slide a paring knife around the sides of the pan to release the cake. Remove the sides and slide the cake onto the rack to cool.
How to serve Almond Cake
This Almond Cake is so terrific served slightly warm topped with lightly sweetened whipped cream and a big spoonful of fresh strawberries, raspberries and/or blueberries.
What I LOVE about this recipe
- This cake is easy to make with common pantry ingredients.
- We use store-bought almond flour omitting the extra step of grinding almonds.
- The cake is lightly sweet with loads of buttery almond flavor.
- Almond Cake keeps well at room temperature and seems to get even better over time.
- You don’t have to wait for the cake to completely cool before diving in!
Storing and Freezing Almond Cake
Store Almond Cake in an airtight container at room temperature for up to 4 days. Refrigerate for longer storage.
This cake can also be frozen for up to 3 months well sealed in an airtight container. Leave out at room temperature until thawed.
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Almond Cake
Ingredients
- zest of 1 lemon
- 1 cup granulated sugar (222g) divided
- 8 tablespoons unsalted butter room temperature (113g, 1/2 cup or 4oz)
- 4 large eggs room temperature
- ½ cup crème fraîche (4oz or 113g) or Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ½ cup all-purpose flour (66g) or coconut flour
- 1 ½ cups almond flour (168g)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon coarse sugar for topping
- ⅓ cup sliced almonds (38g) for topping
Instructions
- Preheat oven to 325°F. Grease a deep 9-inch round cake pan or springform pan and line with a round of parchment paper. Set aside.
- Combine the lemon zest with ¼ cup of the granulated sugar in a small food processor. Process until the zest is broken down into small flecks and the sugar is bright yellow and moist.
- Pour the lemon sugar and all remaining sugar into a large mixing bowl. Add the butter and blend using an electric mixer until light and fluffy. Add the eggs, one at a time, blending just until the yolk disappears before adding the next.
- Mix in the crème fraîche, vanilla and almond extracts on low until incorporated. Scrape down the sides and bottom of the bowl and blend another 15 seconds.
- In a separate bowl combine the flour, almond flour, salt and baking powder. Add the flour mixture to the creamed butter. Using a spatula, fold the batter together until blended.
- Scoop the blended batter into the prepared pan and spread evenly. Bake for 40 to 45 minutes sprinkling coarse sugar and almonds on top during the last 10 minutes of baking. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 15 minutes. Slide a paring knife around the sides of the pan to release the cake. Remove the sides of the springform pan and slide the cake onto the rack to cool. Remove the parchment paper and cool or at least an hour before serving.
- Cut into wedges and serve with a dollop of whipped cream and fresh fruit.
Recipe Notes
Nutrition
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Sue/the view from great island
This cake looks so delicious!
Em (Wine and Butter)
I ADORE almond cake! I usually make the orange almond cake – with seville oranges, but Im also thinking of trying a lemon version soon. I love with the addition of coconut though!<br /><br />Good luck!!
Mary
Oh my goodness! I'm in love. I can't believe you made a cake with that fantastic looking texture without using any grains at all. I can hardly wait to make this for Valentines day. Thank you!!!
Tanna at The Brick Street Bungalow
This cake looks so very good… perfect for spring. Before your blog, I had never even heard of almond or coconut flour! Both flavors are favorites around this house… and fruit! Oh, yeah! Blessings ~ Tanna
Hungry Jenny
Wow, that looks fantastic! I've never bought almond flour but use ground almonds alot which I think is kind of similar, just not as fine perhaps. I like the combo of almond and coconut, sounds lush!<br /><br />The berries on top are a nice touch too :)<br /><br />Hungry Jenny x