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    Here’s a rustic cake that doesn’t require any icing or frosting. I like to think of this gluten-free lemon almond cake as a darkhorse in that it looks unassuming, but is far lighter and flavorful than you’d think. What sets this cake apart is that it calls for just a few ingredients — almond flour, sugar, eggs, and whole lemons.

    Undusted gluten free lemon cake

    In fact, the whole lemons are essential, pureeing them peel and all to extract every bit of flavor and essential oil from the citrus. The result is an incredibly fragrant almond cake flecked with lemon peel and bursting with flavor. It’s pleasantly bitter and reminds me of something you could find in the south of Italy. 

    Piece of gluten free lemon cake on a plate

    Serve the cake with the parchment it was baked on for an informal, rustic quality.

    Kitchen Notes

    At home, I make this cake all summer long and switch up the fruit and herbs with whatever I think looks best. I have an affinity for the combination of lemon, almond, and basil. Still, strawberries, peaches, thyme, and mint would work equally. Serve a big slice of this whole lemon almond cake in the morning with a coffee or a cold glass of limoncello after dinner. 

    Almond Cake with Blackberries

    When life gives you lemons…make a whole lemon almond cake.

    Whenever possible, I use Meyer lemons in this almond cake. Meyer lemons are a little sweeter than regular lemons and have a beautifully unique fragrance about them. If you can’t find Meyer lemons, regular lemons will work just fine. Just be sure to use organic lemons as you’ll be using the whole fruit.

    Also, avoid super-fine almond flour. Instead, use regular almond flour or almond meal. I find they yield the best texture for this gluten-free lemon cake.

    Piece of Whole Lemon Almond Cake
    Slice of Gluten Free Lemon Almond Cake

    More of my recipes

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    Flourless Whole Lemon Almond Cake

    Evan Kalman
    Flourless Whole Lemon Almond Cake is an incredibly fragrant gluten-free cake flecked with lemon peel and bursting with flavor.
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine Italian
    Servings 8 people
    Calories 468 kcal

    Ingredients
     
     

    Lemon Almond Cake

    • 2 whole organic lemons (preferably Meyer lemons)
    • 2 Tbsp orange zest (finely grated)
    • 2 tsp vanilla extract
    • 2 Tbsp honey
    • 5 large eggs (yolks and whites separated)
    • 1 cup granulated sugar
    • 3 cups almond flour (NOT superfine)
    • 1 tsp baking powder
    • 1 pinch kosher salt
    • ¼ cup untoasted sliced almonds
    • Confectioner's sugar (for dusting)

    Macerated Blackberries with Mint

    • 12 oz blackberries
    • 2 Tbsp granulated sugar
    • 2 Tbsp limoncello
    • 2 sprigs fresh basil leaves

    Instructions
     

    • Wash and trim 2 lemons and then boil in a saucepan with enough water to cover until very soft and deflated, 1 hour. Discard the liquid and break open the lemons to remove the seeds. Pulse the whole lemons in a food processor until chunky like marmalade. Add 2 Tbsp orange zest, 2 tsp vanilla extract, and 2 Tbsp honey and pulse until combined.
    • Preheat the oven to 350℉. Line a 9-inch cake pan or springform pan with a piece of wet crumpled-up parchment paper. This helps line the pan and prevents the cake from burning.
    • In a stand mixer with the whisk attachment, whip 5 egg whites on high with a pinch of salt until stiff. Transfer to a clean bowl and set aside. In the same stand mixing bowl, beat 5 egg yolks and 1 cup [200 g] sugar on high speed until pale and thick, about 3 minutes. Fold in 3 cups [300 g] almond flour and 1 tsp baking powder using a rubber spatula. Add the lemon puree and continue to fold until completely combined.
    • Fold ⅓ of the whipped egg whites into the almond mixture using a rubber spatula to loosen the batter. Add the remaining egg whites and gently fold scraping the bottom and sides until fully incorporated. Pour the batter into the prepared pan and sprinkle with ¼ cup [30 g] sliced almonds.
    • Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Watch the cake in the last 10 minutes as it can brown quickly. Cover the top with foil if it begins to burn. Allow the cake to cool fully in the pan before unmolding.
    • While the cake cools, make the macerated blackberries. Add 12 oz [340 g] blackberries to a medium-sized bowl with 2 Tbsp sugar and 2 Tbsp limoncello and then toss to coat. Set aside until ready to serve the cake. Just before serving, fold in 1 to 2 sprigs of finely chopped basil leaves.
    • Dust lightly with confectioner's sugar and serve with the macerated blackberries. The cake will keep in an airtight container at room temperature for up to 1 week.

    Notes

    • The day before: Boil and process the lemons and make the macerated blackberries. Store in airtight containers in the refrigerator.
    • The day of: Bake the cake and store leftovers in an airtight container at room temperature for up to 1 week.

    Nutrition

    Calories: 468kcalCarbohydrates: 47gProtein: 15gFat: 28gSaturated Fat: 3gCholesterol: 116mgSodium: 51mgPotassium: 223mgFiber: 8gSugar: 35gVitamin A: 285IUVitamin C: 13mgCalcium: 162mgIron: 3mg
    Keyword almond, almond flour, gluten-free, lemon
    Did ya eat that? Mention @add1tbsp or tag #add1tbsp!

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    Reader Interactions

    Comments

    1. Jennifer says

      5 stars
      What a delicious cake! Dense and moist and perfect with morning coffee! Also great to learn some new techniques. Can’t wait to try one of your other recipes. Thank you!

      • Evan Kalman says

        SO glad you liked it! It’s such a good breakfast cake and fills the whole house will the smell of lemons!

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