Lemon almond cake is an irresistibly moist and zesty dessert made with almond flour, fresh lemon, and a tender crumb that feels elegant yet easy.

1 1/2 cups almond flour

1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

3 large eggs

3/4 cup granulated sugar

1/2 cup unsalted butter, melted and cooled

1/3 cup plain Greek yogurt or sour cream

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1/2 tsp almond extract

1/4 cup sliced almonds

Powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and grease an 8-inch round cake pan.

2. Line the bottom with parchment paper for easy removal.

3. In a bowl, whisk almond flour, all-purpose flour, baking powder, and salt.

4. In a separate large bowl, beat eggs and sugar until light and slightly thickened.

5. Mix in melted butter, Greek yogurt, lemon juice, lemon zest, vanilla extract, and almond extract.

6. Fold dry ingredients into wet ingredients until just combined.

7. Pour batter into prepared cake pan and smooth the top.

8. Sprinkle sliced almonds evenly over the batter.

9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool cake in the pan for 10 minutes, then transfer to a wire rack.

11. Dust with powdered sugar before serving.

Use fresh lemon juice and zest for the brightest flavor.

Do not overmix the batter to keep the cake tender.

For extra moisture, brush the warm cake with simple lemon syrup.

Store covered at room temperature for 2 days or refrigerate for up to 5 days.