Lemon Almond Cake

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

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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.

1. 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.
2. Mix in wet ingredients. Add the eggs one at a time, then mix in the sour cream, lemon juice, zest, and vanilla.
3. Add the dry ingredients. Beat in the almond flour, baking powder, and salt until the batter looks smooth and uniform.

3. 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.
4. 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.
5. 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.

More Almond Flour Cake Recipes

If you’re as into baking with almond flour as I am, you’ve got to try these next:

Vanilla Birthday Cake

Healthy Carrot Cake

Almond Flour Mug Cake

Lemon Pound Cake