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GET IT NOWMy Lemon Almond Cake Is Bright, Sunny, And Moist
I’ve always loved lemon desserts — especially the kind that hit that perfect balance of sweet and tart like my lemon bars. But when I first started experimenting with lemon almond cake, I kept running into the same issue: dense, dry, and kind of… meh. So I went back to the drawing board, borrowed some tricks from my chocolate cake and lemon zucchini bread, and finally came up with this version that’s light, bright, and super moist. Here’s what makes it so good:
- That bright, lemon flavor – Between the zest and the fresh juice, the lemon really pops. I like to layer extra zest into the batter and frosting for a fresh kick in every bite.
- A fluffy, never dense texture – A lot of almond cakes can feel heavy, but this one stays light and soft.
- Simple pantry ingredients – You probably have most of them already, and they’re all gluten-free, grain-free, and low carb by nature.
- It’s great for any occasion – I’ve made this as a layer cake for birthdays and also just baked it in a loaf pan when I want a slice with tea. It even reminds me a little of a lemon almond cake I tried at a café once… but better, if I do say so myself.
Whether you’re making it for a celebration or just because lemons were on sale, this almond flour lemon cake will have you coming back to again and again. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my lemon almond cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Lemon Almond Cake:
- Butter – I like using grass-fed for the flavor, but any unsalted kind works. Just don’t forget to soften it! You can also swap in coconut oil for a dairy free option — butter-flavored coconut oil is my go-to.
- Besti Monk Fruit Allulose Blend – I always use Besti for this almond flour lemon cake — it keeps it super moist and doesn’t crystallize like other sweeteners can. You can sub with allulose (use 30% more), or erythritol in a pinch, but the texture won’t be quite the same. Check out my sweetener guide and conversion chart if you need help swapping.
- Eggs – I always use 6 large eggs here — medium or jumbo will throw things off. I haven’t tested it with egg whites only, so I’d stick with whole eggs for best results.
- Sour Cream – Full-fat gives the best texture, but low-fat works if that’s what you’ve got. You can also use coconut cream or a dairy-free sour cream, just know it might add a few more carbs.
- Lemons – I go for ones that are bright yellow and give a little when you squeeze them — that’s how you know they’re juicy.
- Vanilla – A good quality extract makes a big difference. I always check the label to make sure there’s no added sugar hiding in there.
- Almond Flour – I use my Wholesome Yum Superfine Almond Flour — it makes this cake light and fluffy, never dense (same as in my French almond cake!).
- Baking Powder – Make sure it’s fresh! Old baking powder can totally ruin the rise in your lemon almond cake recipe.
- Sea Salt
Lemon Buttercream Frosting:
- Lemons – I use both the juice and zest in the frosting for extra zing. If you want it super smooth, you can swap the zest for a little lemon extract instead.
- Besti Powdered Monk Fruit Allulose Blend – A powdered sweetener is a must for smooth frosting. I use this one because there’s no aftertaste, but powdered allulose or erythritol will work too.
- Heavy Cream – This helps thin out the frosting to the right texture. If I’m making it dairy-free, I’ll use almond milk or another keto milk instead — just a little less since it’s thinner.
- Butter
How To Make Almond Flour Lemon Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Beat butter and Besti. In a large bowl, beat the butter and Besti together until it’s nice and fluffy. I love my hand mixer for this because I can start at slow speed to avoid splatters, then increase.
- Mix in wet ingredients. Add the eggs one at a time, then mix in the sour cream, lemon juice, zest, and vanilla.
- Add the dry ingredients. Beat in the almond flour, baking powder, and salt until the batter looks smooth and uniform.
- Bake it. Divide the mixture between two cake pans, smooth out the tops, and bake until they spring back when lightly pressed. Let them cool completely.
- Make the frosting. Beat the butter and powdered Besti until light and fluffy, then fold in the lemon juice and cream. If it’s too thick, I just splash in a little more cream.
- Assemble the cake. Once the layers are cool, place one on your lemon almond cake stand and frost the top with about 3/4 cup frosting. Add the second layer, frost again, then cover the sides with the rest. I like to decorate with twisted lemon slices and mint leaves, but you could totally pipe extra frosting if you’re feeling fancy.
My Recipe Tips
- Bring ingredients to room temp. I always let the eggs and sour cream sit out a bit — it helps the batter mix up smoother and bake more evenly.
- Don’t overmix the batter. Once the dry ingredients are in, I mix just until smooth. Overmixing can make the cake dense instead of fluffy.
- I love this citrus zester to get every bit of lemon zest. It’s way faster and easier than others I’ve tried.
- Go for springform pans if you can. I use two of these 9-inch springform pans. They make it so much easier to get perfect layers without wrecking the edges when you take them out.
- Adjust frosting texture as needed. If it’s too thick, I add a splash more cream. Too thin? A little extra powdered sweetener does the trick.
- Use a cake stand. This cake stand is not just for looks! It makes frosting much easier and gives it that wow-factor when serving.
- Cool first, then frost. I bake the layers earlier in the day (or even the night before) so they’re fully cool. Warm cake + frosting = a melty mess! And trust me, using an icing spatula makes frosting much easier and smoother than a butter knife ever could.
- Chill the lemon almond cake for 30 minutes before slicing. It helps the frosting set and makes cleaner slices.
Lemon Almond Cake
My soft, fluffy lemon almond cake has a bright citrus flavor and creamy lemon frosting. An easy dessert that feels bakery-level special!
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Ingredients
Tap underlined ingredients to see the ones I use.
Cake:
Lemon Buttercream Frosting:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of two 9" round pans with parchment paper. (I prefer these springform pans for easy removal.)
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Beat in the eggs, one at a time, then the sour cream, lemon juice, lemon zest, and vanilla, if using.
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Beat in the almond flour, baking powder, and salt, until the batter is uniform.
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Divide the batter among the two pans and smooth the top with a spatula. Bake for about 25 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release, or release the springform if using that type of pan.
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Meanwhile, make the frosting. In a large bowl, use a hand mixer to beat the butter and powdered Besti, until fluffy.
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Add the lemon juice, lemon juice, and heavy cream, and beat until smooth. If it’s too thick, add more cream as needed.
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When the cake layers are cooled, place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup frosting. Place the second layer on top and frost the top with another 3/4 cup frosting. Finally, frost the sides with the remaining frosting.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 entire recipe
- Tips: Check out my recipe tips above to help you get a smooth batter, fluffy layers, and a cake that looks (and slices!) like it came from a bakery.
- Store: You can make this almond lemon cake a couple days ahead — just cover and keep at room temp for a day or in the refrigerator for up to a week.
- Freeze: I freeze slices all the time! Let them firm up uncovered first, then wrap in plastic wrap and foil. They’ll keep for 2–3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Lemon Almond Cake
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36 Comments
Deborah
0Would this work in a Bundt pan? Sounds delicious!
Maya | Wholesome Yum
0Hi Deborah, I think it would, but I can’t say if the batter amount is correct for the bundt pan you have. Let me know how it turns out if you try it!
Roslyn Nelson
0I made the cake but the layers fell apart I used coconut oil instead of butter. Can you tell me what I did wrong
Maya | Wholesome Yum
0Sorry to hear that, Roslyn! It’s a little unclear what you mean by the layers fell apart. Do you mean they fell apart when assembling the cake? Too crumbly while eating? Something else?
Linda
0Hi, I’m in Australia & can’t get hold of your besti product in time. Just wondering if coconut sugar is a 1:1 substitute in the granulated & powdered version. Thank you
Maya | Wholesome Yum
0Hi Linda, Yes, coconut sugar will work from a recipe standpoint, it just won’t be keto.
Tamara
0This cake is incredible! I made it for Mother’s Day and shared it with several people, even some who aren’t low carb. Everyone went crazy for it. Will be making again for sure, and very soon!
AF
0Mine rose and then fell. I also had issues with structural integrity and couldn’t get it out of the pan.
Wholesome Yum D
0Hi, Sorry this recipe didn’t meet your expectations. I suggest checking the expiration date of your baking powder, if it’s outdated this could compromise the cake.
J. Cottrill
0I agree with a lot of the comments on this point: This cake is excellent, surprisingly light, delicious. But it could do with a different icing. I think that a keto cream cheese icing would bring it up to 5 stars. 🙂
Leslie carter
0Mine never rose..flat like a scone… so disappointed… made twice thinking it was me.
Wholesome Yum D
0Hi Leslie, I suggest checking the expiration date of your baking powder, if it’s outdated this could cause the cake to not rise.
Jess
0Hi… can you substitute butter with a light vegetable oil eg. sunflower oil, light EVOO? thanks
Wholesome Yum D
0Hi Jess, You can replace the butter in that cake but not in the frosting.
Julie
0This cake was delicious. I didn’t use the frosting recipe. I definitely will be making again.
Dawn
0Would this recipe work as mini cupcakes?
Wholesome Yum D
0Hi Dawn, Yes, that should work for you.
Jasmine Scott
0Today is the second time I’ve made this cake.. and Let me tell you… this recipe is a star. The cake is moist and light… and the closest to a cake made with flour I’ve had the pleasure of baking myself. Agree with others the frosting curdled a lot, but I found adjusting the sweetener and adding in my lemon juice last helped a lot. A few people who tasted this cake, couldn’t believe it was made with almond flour.
Susan Metcalfe
0First I’d like to say that so far, I’m loving all the different recipes I’ve tried from your Cookbook that I purchased. Everything has been a huge success! Today though, I just finished baking the Almond Flour Keto Lemon Cake Recipe. The cake looks like it has turned out – I realize it will be a different texture since it is with almond flour, but what I had difficulty with was the frosting. I’ve baked for many years, and was surprised that there were 2 cups of butter (I used the grass fed organic butter as that is what we use), but it never got to the consistency of “normal” icing. I kept adding in much more heavy cream, but the consistency never improved. I forged ahead though and when icing the cake, the icing just kept separating and it was like the butter was “oozing” from it. It’s done, but is now in the refrigerator. Can’t comment on the taste yet, so maybe I’ll be pleasantly surprised, but it just seemed like the butter to icing sugar (also purchased from your site) was too high. I just wondered if you had experienced anything like this before? Again, it may taste great, so I may be premature in asking about this. Is the consistency supposed to be smooth like “normal” icing? I’ll look forward to hearing back from you and once I’ve tasted it, I’ll let you know. Everything else though has been amazing (broccoli cheddar soup/healthy cobb salad, taco salad,, loaded cauliflower mash, Spanish Cauliflower Rice, Cauliflower Fried Rice, crispy orange chicken, classic cheesecake with raspberry sauce, strawberry ice-cream, angel food mug cake, avocado brownies, eggplant pizzas, eggplant parmesan – all winners big time, so thanks for that!
Mrs. Susan Metcalfe
0Hello again, I’m just following up to my previous question concerning the lemon icing for the lemon cake. The cake turned out just like your picture, even after iced. The cake tasted great, but as I suspected, the icing just tasted like butter. I’ve sliced it into the 16 pieces and have frozen most of it, but I’ll cut off the icing on the top of the cake before eating next time, just leaving the sides and middle the same. I think I’ll make a different icing next time as the cake was very good. I just want to make sure I didn’t do something wrong, or the measurements were off. I’ll make a Keto Vanilla Frosting instead and add in lemon extract/juice and zest. Will be anxious to hear your thoughts or what I did wrong, as every other recipe has been stellar in ease of making it, up to serving and eating it. You are my go to personhttps://www.wholesomeyum.comhttps://www.wholesomeyum.com/cookbook// when looking for something else to try and enjoy! Appreciate your time for a response. Keep up the great work Maya!
Wholesome Yum M
0Hi Susan, It sounds like your icing possibly got a little too warm and started to separate. This can be fixed by refrigerating the icing for 30 minutes (or so) and then re-whipping. The frosting is buttercream frosting, but it uses a lot less sweetener than a traditional buttercream. Using more sweetener would give it a lighter texture, but it would also overpower the lemon flavors in the frosting. I hope this helps to answer your questions!
Sue
0I had the same results. No separation, but the butter/sweetener ratio seemed off.
As I like a huge ‘hit you in the face’ lemon flavor we opted to use the frosting only for the filling and then topped the cake with a very bold lemon glaze (powdered sweetener and straight lemon juice). Perfection!
Kristyn
0I love using almond flour. It makes whatever you are making so soft & moist. I am excited to try this frosting on other things..it is delicious!
Sally
0Hi, I am reaaaally hoping you might see this message today as my son’s 18th and I’m hoping to make a healthier version of his fav lemon cake… I’d be using coconut sugar and probably too with a glaze of lemon juice and icing sugar as suggested.
Do. Can I keep the same amounts of coconut sugar as you have in the recipe? Thx so much!
Wholesome Yum D
0Hi Sally, I do not often use coconut sugar because it is not low carb. But it is sweeter than allulose so you need to use 25% less so 3/4 cup + 3 tbsp of coconut sugar.
Natalie
0This is the softest cake! I am loving lemon flavor right now. And, with hardly any carbs…I will be making this all summer!
Amy L Huntley
0We love all things lemon at our house. This really is so moist and fluffy and full of lemony flavor. It’s making me excited for summer!
MM
0I made this for an early mothers day brunch for my MIL…who eats low carb. This looked so perfect and YES it WAS!! Everyone enjoyed a slice even though not everyone eats low carb they loved the cake. Lemon flavor is just so tart with the perfect amount of sweet. Thanks for this beautiful and delicious cake recipe!
Robyn
0Can this be made in a 9×13 pan?
Wholesome Yum M
1Hi Robyn, Your cake would be very thin in a 9×13″ pan. If you would like to do a sheet cake style with this recipe, you can, but I would recommend using an 8×8″ pan instead.
Pam Curl
0Have not tried this yet. Lemon is my absolute favorite. Can this be baked in a 9X13 pan? I have been preferring that shape/size, to the layered cakes here of late. Thanks for all of your great food ideas.
Wholesome Yum M
1Hi Pam, Your cake would be very thin in a 9×13″ pan. If you would like to do a sheet cake style with this recipe, you can, but I would recommend using an 8×8″ pan instead.
Jac
0Love lemon cake! My friend follows a keto diet and I am going to bake this lemon cake for a gift. I will send the recipe along too! I know she will adore it as she been having difficulty finding keto bakes. Thanks 🙂
Colleen
0It’s so fluffy and moist.
Julie
0So moist. A perfect lemon cake I can eat without worrying about carbs. Yay!
Natalie
0This looks delicious. SO healthy and perfect for Summer. I will have to make this! Can’t wait!