Bright, tender, and naturally sweetened, this Honey Lemon Almond Flour Cake is a go-to when I want dessert that feels special without fuss. I’ve baked this several times for weeknight treats and small dinner parties, and it always comes out moist with a fragrant lemon aroma. If you like citrus desserts, you might also enjoy this Italian lemon cream cake for more lemon inspiration.
Why Make This Recipe
- Moist, naturally sweet crumb from honey and almond flour delivers a rich, satisfying texture without refined sugar.
- Gluten-free by default (use dairy-free butter to make it dairy-free), so it’s great for guests with gluten sensitivities.
- Fast to mix — no creaming of butter and sugar; the batter comes together in one bowl in about 10 minutes.
- Versatile: dress it up for brunch, pack it for picnics, or serve it as a light dessert. I love it because a small slice feels indulgent but not heavy.
- Pairs beautifully with simple fruit desserts like these baked pears with feta, honey, and cranberries for an elegant finish.
Recipe Overview
Prep time: 10 minutes.
Cook time: 25–30 minutes at 350°F (175°C).
Total time: ~40 minutes (including cooling).
Servings: 8–10 slices (9-inch round or 8-inch springform).
Difficulty: Easy.
Method: Whisk wet and dry ingredients separately, fold together, bake in a parchment-lined, greased pan, cool before glazing.
My Experience Making This Recipe
The first time I tested it I learned that almond flour brands differ in absorbency, so final batter thickness can vary. I adjusted by adding a tablespoon of milk on one test batch and that saved the texture. After a few runs I dialed in 2 cups almond flour, 3 eggs, and 1/3 cup honey as the sweet spot.
How to Make Honey Lemon Almond Flour Cake
Start by preheating the oven to 350°F (175°C) and prepare a 9-inch round pan: grease and line the bottom with parchment. Whisk 2 cups finely ground almond flour, 1 tsp baking powder, and 1/4 tsp fine salt in a bowl. In another bowl, whisk 3 large eggs, 1/3 cup honey, 1/4 cup melted unsalted butter (or coconut oil for dairy-free), 2 tbsp fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla. Fold wet into dry until just combined — don’t overmix — pour into pan and bake 25–30 minutes until a tester comes out with a few moist crumbs. Cool 10–15 minutes in the pan, then remove to a rack; glaze with a simple mix of 1/2 cup powdered sugar and 1–2 tbsp lemon juice if desired. For technique inspiration on hand-held pastries and fillings, I often refer back to recipes like these cherry cheesecake hand pies to think about texture contrasts.
Expert Tips for Success
- Use finely ground almond flour (not almond meal) for a tender, cake-like crumb; if your flour feels coarse, pulse briefly in a food processor.
- Measure almond flour by weight if possible: 2 cups ≈ 200 grams for consistent results.
- Don’t overbake — start checking at 22 minutes; remove when a toothpick has a few moist crumbs. Overbaking dries almond flour cakes quickly.
- Room-temperature eggs incorporate more air and help with rise; warm them briefly in warm water if straight from the fridge.
- Use an oven thermometer and a light-colored pan for even baking; dark pans can brown the edges too fast.
How to Serve Honey Lemon Almond Flour Cake
- Serve warm with a dollop of Greek yogurt or crème fraîche and a scattering of toasted sliced almonds.
- Make it a brunch centerpiece with fresh berries and a light honey-lavender drizzle.
- Slice thinly and pair with a bright, savory side like roasted sweet potatoes—try combining flavors with a sweet-and-spicy element such as these hot honey sweet potatoes.
- For a celebratory finish, top with candied lemon slices and serve with tea or a light dessert wine.
Storage and Reheating Guide
Room temperature: Store whole cake or slices in an airtight container at room temperature for up to 2 days. Refrigeration: Keep up to 5 days in the fridge to extend freshness (cover tightly to prevent drying). Freezing: Wrap slices individually in plastic wrap and place in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat: Warm slices in a 300°F (150°C) oven for 6–8 minutes or microwave a single slice 15–20 seconds to revive tenderness without drying.
Recipe Variations
- Dairy-free: Substitute melted coconut oil for butter (1:1) and use a neutral-flavored oil to avoid coconut notes.
- Lower-honey: Reduce honey to 1/4 cup and add 1–2 tbsp unsweetened applesauce for moisture if you want less sweetness.
- Lemon-poppy seed: Stir 1–2 tbsp poppy seeds into the batter for texture and visual appeal.
- Berry-studded: Fold 3/4 cup fresh or frozen berries into the batter (toss frozen in 1 tbsp almond flour first) for a seasonal twist and an extra burst of juice reminiscent of other fruit pastries like these cherry cheesecake hand pies.
Nutritional Highlights
- Almond flour provides healthy monounsaturated fats and more protein and fiber than white flour.
- Sweetened with honey instead of refined sugar, giving a more natural sugar profile (still count portions for blood sugar control).
- Allergen info: contains nuts and eggs; can be made dairy-free. One slice (1/8 of cake) is a reasonable portion for a balanced treat.
Troubleshooting Common Issues
- Dense or heavy cake: Make sure eggs are room temperature and almond flour isn’t packed; sift or whisk dry ingredients to incorporate air.
- Soggy center: Underbaking or adding too many wet ingredients; check oven temp and test with a toothpick.
- Bitter or flat lemon flavor: Use fresh lemon juice and zest only; avoid the white pith when zesting to prevent bitterness.
Frequently Asked Questions
Q: Can I substitute almond flour with another gluten-free flour?
A: Almond flour gives this cake its moist, tender crumb and rich flavor; swapping with 1:1 gluten-free flour blends may require adding 1–2 tbsp extra liquid and won’t be a direct swap. If using oat flour, expect a denser result and reduce oven temp by 10°F and monitor baking time.
Q: How do I make the cake fluffier without using wheat flour?
A: Beat the eggs lightly to incorporate air before folding into the batter, and ensure your baking powder is fresh (1 tsp). Folding gently preserves air bubbles that help lift the cake.
Q: Can I make this in a loaf pan or muffins?
A: Yes — use an 8×4-inch loaf pan and bake at 350°F (175°C) for 35–40 minutes, or fill muffin tins 2/3 full and bake 15–18 minutes. Adjust time and check with a toothpick.
Q: How do I prevent the cake from sticking to the pan?
A: Grease well and line the bottom with parchment. For springform pans, also grease the sides lightly and allow the cake to cool 10–15 minutes before releasing the ring.
Conclusion
For another take on this flavor combination and a reference recipe I consulted while developing this version, see the Honey Lemon Almond Flour Cake on The Dish On Healthy.
Honey Lemon Almond Flour Cake
- Total Time: 40 minutes
- Yield: 8-10 slices
- Diet: Gluten-Free
Description
Bright and tender cake made with almond flour and naturally sweetened with honey, perfect for dessert or brunch.
Ingredients
- 2 cups finely ground almond flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 3 large eggs
- 1/3 cup honey
- 1/4 cup melted unsalted butter (or coconut oil for dairy-free)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glazing)
- 1–2 tbsp lemon juice (for glazing)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round pan by greasing and lining the bottom with parchment.
- In a bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, honey, melted butter, lemon juice, lemon zest, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes, until a tester comes out with a few moist crumbs.
- Cool the cake for 10-15 minutes in the pan, then remove it to a rack.
- If desired, glaze the cake with a mix of powdered sugar and lemon juice.
Notes
Use finely ground almond flour for the best texture; store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free