Easy Lemon Cake with Almond Flour
A Perfect Easy Lemon Snacking Cake Recipe
This easy lemon cake strikes the perfect balance between simplicity and bold flavor. Made with a mix of all-purpose flour and almond flour, it has a tender, textured crumb that sets it apart from typical sponge cakes. The star ingredient? An entire lemon—rind, peel, and all— that is gently boiled to soften the skin and mellow its bitterness, then blended into the batter for an intense citrus punch that tastes like summer in every bite.
It’s a no-fuss kind of cake, ideal for snacking any time of day. Serve it as-is for a satisfying slice with tea or coffee, or dress it up with a dollop of whipped cream and fresh berries for something a little more special. Whether you’re craving a light afternoon treat or a refreshing citrus dessert, this from-scratch easy lemon cake is a must-try.
Notes/Tips:
- Use organic lemons whenever possible. I love making this cake when I’m gifted homegrown lemons from a friend’s tree—they’re unsprayed and untreated, so I feel good about using the entire lemon, peel and all.
- Don’t toss the boiled lemon water! I often use it, along with the juices, to make a quick batch of homemade lemonade. Just strain out any seeds or fibrous pieces, stir in some sugar, and voilà—refreshing lemonade with zero waste.
- This recipe is very forgiving. The size of the lemons doesn’t matter much, and you can even experiment—try adding an extra lemon for more zing, or swap one lemon for an orange to create a citrus blend.
- No applesauce? No problem. Just use a little more oil to maintain moisture. I like using applesauce for a slightly healthier twist—it keeps the cake tender and adds subtle flavor depth.
- Bake it your way. I love using a bundt pan for a more festive presentation, especially for parties or picnics. But for a simple treat with my morning coffee, I’ll often halve the recipe and bake it in an 8-inch round pan for an easy snacking cake.
Easy Lemon Snacking Cake
This easy lemon cake combines all-purpose and almond flour for a moist, textured crumb and rich flavor. Made with whole lemons – boiled to soften and remove bitterness, it delivers a citrus punch in every bite. Perfect as a simple snacking cake or dressed up with whipped cream and berries for a light, refreshing dessert.
Equipment
- Blender or food processor – used to blend the lemon rind
- Mixing bowl or large bowl
- Spatula
- Bundt pan (10") (other size pans can be used, e.g., half a recipe would be good for a 8" or 9" round cake pan)
Ingredients
- 2 lemons organic, medium or large in size
- 12 ounces almond flour
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 8 large eggs ideally at room temperature
- 1 tsp salt
- 2 cups sugar
- 2/3 cup vegetable oil
- 2/3 cup apple sauce
Instructions
- Put the lemons in a small/medium pot and cover with water. Bring to a boil and then simmer for 30 minutes. Then either drain the water or remove the lemons from the water and let cool. The lemons will be soft and may break open.
- Preheat the oven to 350°F, and grease your bundt pan. (See notes for other size pans.)
- In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt. Make sure the ingredients are combined with no lumps.
- When the lemon is cool, cut the lemon in half, and scoop out the seeds, stem, and any fibrous parts of the lemon.
- Put the lemon rind, eggs, and sugar in the food processor/blender and blend until smooth.
- Pour the blended lemon mixture into the bowl with the dry ingredients. Add the oil and apple sauce.
- Using a spatula, fold to combine all ingredients. Pour into prepared pan.
- Bake at 350F for 45-50 minutes. Test that the cake is done when a toothpick inserted into the center of the cake comes out clean.
- Optional for serving: When the cake is cool, dust with powdered sugar, slice, and serve.
Notes
Tips:
- Halve the recipe and use an 8″ or 9″ round cake pan. Great to use as a layered cake or a snacking tea cake.
- Make lemonade by combining the water used for boiling and all the juices from the lemons, strain, and add sugar. Add a sprig of mint as an extra treat!