One-Bowl Lemon Almond Cake
This lemon almond cake is the kind of simple, fragrant dessert you can throw together on a weeknight without pulling out the stand mixer.
It’s tender, moist, and packed with bright lemon flavor, with a subtle nuttiness from almond flour that makes each slice feel a bit special.
Why This Cake Stays in My Rotation
The one-bowl method keeps the effort low. You whisk the dry ingredients, stir in the wet ones right in the same bowl, and the batter comes together in minutes.
Almond flour does double duty here. It adds a soft, almost delicate crumb that stays moist longer than a plain butter cake, and a gentle nutty note that balances the lemon without shouting over it.
A quick lemon glaze poured over the top soaks in just enough to give each bite a tangy little pop. I love that it looks impressive but never feels fussy.
Ingredients
- 1 ½ cups (190g) all-purpose flour: spooned and leveled for an accurate measure.
- ½ cup (50g) almond flour: use finely ground almond flour, not almond meal, for the tenderest crumb.
- 2 tsp baking powder: gives the cake its lift.
- ½ tsp salt: brings the flavors into focus.
- 1 cup (200g) granulated sugar: use regular white sugar.
- 2 large eggs: at room temperature so they blend in smoothly.
- ½ cup (113g) unsalted butter: melted and cooled slightly.
- ½ cup (120g) plain Greek yogurt: full-fat if you have it; it keeps the cake extra moist.
- 1 tbsp lemon zest: from roughly 2 lemons.
- 3 tbsp fresh lemon juice: from 1 lemon.
- 1 tsp vanilla extract: optional, but it rounds out the lemon.
- 1 cup (120g) powdered sugar: for the glaze.
- 2 to 3 tbsp fresh lemon juice: for the glaze, add it slowly.
Variations
- Make it gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture stays very close to the original.
- Boost the almond flavor: add ¼ tsp almond extract along with the vanilla. It pushes the nuttiness forward a little more.
- Dairy-free option: swap the butter for a melted vegan butter and use a thick plant-based yogurt. The cake still bakes up moist.
- Orange instead of lemon: use orange zest and juice in the cake and glaze. It becomes a warm, sunny orange almond cake.
- Skip the glaze: the cake is plenty moist on its own, but a dusting of powdered sugar looks pretty if you want something lighter.
If you love citrus desserts, try my Lemon Ricotta Cookies one weekend.
How to Make Lemon Almond Cake
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment if your pan tends to stick. In a large bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup almond flour, 2 tsp baking powder, and ½ tsp salt.
The almond flour will leave tiny speckles in the mixture and the whole thing will smell faintly nutty. It’s a good sign, it means the almond flour is evenly distributed and the cake won’t have dry pockets.
Step 2: Stir in the Wet Ingredients
Add the 1 cup sugar, 2 eggs, ½ cup melted butter, ½ cup yogurt, 1 tbsp lemon zest, 3 tbsp lemon juice, and 1 tsp vanilla right into the dry ingredients. Stir with a spatula or a whisk until you have a smooth, thick batter, about 30 strokes. Stop as soon as no streaks of flour remain.
The batter will be thick and pale yellow, dotted with tiny green and yellow flecks of zest. If you overmix, the cake can turn out a bit tough, so a gentle hand here pays off.
Step 3: Bake the Cake
Scrape the batter into the prepared pan and smooth the top. Bake on the middle rack for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges just start to pull away from the sides.
The top will turn a light golden brown and your kitchen will smell like warm lemon and butter. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
Step 4: Make the Lemon Glaze
While the cake cools, whisk the 1 cup powdered sugar with 2 tbsp fresh lemon juice in a small bowl until smooth. Add more lemon juice a half-teaspoon at a time until the glaze runs thickly off the whisk but still holds a ribbon for a second.
You want a consistency that will drip slowly down the sides of the cake, not soak in like a syrup. If it gets too thin, stir in a spoonful more powdered sugar.
Step 5: Drizzle the Lemon Glaze
Place the cooled cake on a serving plate. Spoon the glaze over the top, nudging it gently toward the edges so it drips down in uneven streaks. Let it set for about 15 minutes before slicing.
The glaze will firm up into a crisp, slightly crackly shell that snaps under a fork and gives way to the soft crumb beneath. Serve the slices as they are or with an extra curl of lemon zest on top.
Tips for the Best Lemon Almond Cake
- For an even deeper lemon flavor, rub the lemon zest into the sugar with your fingertips before adding the other wet ingredients. It releases the oils and perfumes the whole batter.
- Use full-fat Greek yogurt if you can; the extra richness makes the crumb noticeably tender and keeps the cake moist for days.
- A serrated knife gives the cleanest slices through the glaze without cracking the top.
- If you love a strong almond presence, add ¼ tsp almond extract along with the vanilla. It will taste like an almond croissant crossed with lemon cake.
Bake times shift a little depending on the pan you use. Here’s a quick guide:
| Pan | Size | Bake Time |
|---|---|---|
| Round | 8-inch | 30 to 35 mins |
| Round | 9-inch | 25 to 28 mins |
| Loaf | 9×5-inch | 40 to 45 mins |
Storing Leftovers
Store the cake in an airtight container at room temperature for up to 2 days. After that, move it to the fridge where it will keep for another 3 days. Let chilled slices come to room temperature before serving, or enjoy them cold straight from the fridge.
What to Serve With This Cake
A dollop of lightly sweetened crème fraîche or mascarpone works beautifully because its tang echoes the lemon glaze without adding more sugar. In summer, a spoonful of macerated strawberries or raspberries turns it into a proper dessert plate. For a simpler treat, a cup of Earl Grey tea is all you really need.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
Yes, but the cake will have a slightly coarser, grainier texture. Almond flour gives a much finer, softer crumb.
Can I skip the lemon glaze?
Absolutely. The cake is moist enough to stand on its own, and a dusting of powdered sugar or a dollop of whipped cream is lovely in its place.
How do I fix a runny glaze?
Stir in more powdered sugar, a tablespoon at a time, until it thickens enough to drip slowly from the whisk.
Can I freeze this cake?
Yes, freeze the unglazed cake wrapped tightly for up to 2 months. Thaw it at room temperature, then add the glaze right before serving.
Lemon Almond Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. Whisk the all-purpose flour, almond flour, baking powder, and salt in a large bowl.
- Add the sugar, eggs, melted butter, yogurt, lemon zest, 3 tbsp lemon juice, and vanilla to the dry ingredients. Stir until just combined.
- Scrape the batter into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk the powdered sugar with 2 tbsp lemon juice. Add more juice a little at a time until the glaze is thick but pourable.
- Drizzle the glaze over the cooled cake. Let it set for 15 minutes, then slice and serve.
Notes
