Almond Flour Lemon Cake (Fluffy, Bright & Naturally Sweetened)
A fluffy, bright gluten-free lemon cake made with almond flour, lightly sweetened with maple syrup, and lifted with whipped egg whites for an airy, tender crumb.
Ingredients
Main
- 4 large eggs separated
- 1/2 cup maple syrup room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 3/4 cups almond flour
- 1 tablespoon cornstarch or arrowroot for grain-free
- 1 teaspoon baking powder
- 2 tablespoons lemon zest about 2 lemons
- 1 teaspoon lemon juice or 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
Optional toppings
- Maple-sweetened whipped cream
- Fresh berries
Instructions
- Preheat oven to 350°F. Line an 8 or 9-inch cake pan with parchment and grease the sides.
- Separate the eggs, placing yolks in one bowl and whites in another.
- To the yolks, whisk in maple syrup, vanilla, and almond extract until smooth.
- In a separate bowl, whisk almond flour, cornstarch (or arrowroot), and baking powder.
- Fold dry ingredients and lemon zest into the yolk mixture — it’ll be thick, don’t worry.
- To the egg whites, add lemon juice (or cream of tartar) and salt. Whip until soft peaks form.
- Stir ⅓ of whipped egg whites into the batter to loosen it. Then gently fold in the rest until just combined — don’t overmix.
- Transfer to prepared pan and smooth the top.
- Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool for 15 minutes before removing from pan.
Notes
Baking powder tip: If you’re keeping it paleo, swap baking powder for ¼ teaspoon baking soda + ½ teaspoon cream of tartar. Serving Tip: Top with whipped cream and berries, or dust with powdered monk fruit for a sugar-free finish.