Name: Moist Lemon Almond Cake with Syrup Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 1 cup almond flour; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/3 cup plain yogurt or sour cream; 2 tablespoons lemon juice; Zest of 2 lemons; 1 teaspoon vanilla extract; For the syrup glaze:; 1/4 cup lemon juice; 1/4 cup granulated sugar

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This moist lemon almond cake is a delicate, fragrant dessert made with finely ground almonds and zesty lemon. Finished with a tangy lemon syrup glaze, it’s a tender and elegant treat perfect for any occasion—from afternoon tea to formal gatherings.

Why You’ll Love This Recipe

This cake stands out for its soft, dense texture and bright citrus flavor. It’s naturally gluten-free when made with almond flour, incredibly moist from the syrup, and easy to prepare. The balance of almond richness and lemon sharpness creates a sophisticated yet comforting dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground almonds or almond flour
• All-purpose flour (optional, or use gluten-free blend)
• Baking powder
• Eggs
• Granulated sugar
• Unsalted butter (softened) or olive oil
• Lemons (zest and juice)
• Vanilla extract
• Powdered sugar (for optional dusting)

For the syrup glaze:
• Lemon juice
• Granulated sugar
• Water

Directions

Preheat the oven to 350 °F (175 °C). Grease and line a round cake pan.
In a bowl, whisk together the almond flour, baking powder, and a pinch of salt.
In a separate bowl, beat the butter and sugar until pale and fluffy. Add eggs one at a time, beating after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, prepare the syrup by heating lemon juice, sugar, and water in a saucepan until the sugar dissolves.
Once the cake is done, prick it all over with a skewer and slowly pour the syrup over the warm cake. Let it cool in the pan.
Optionally, dust with powdered sugar before serving.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Use orange zest and juice instead of lemon for a warmer citrus profile.
Replace butter with olive oil for a Mediterranean twist.
Add a touch of cardamom or ground ginger for spice.
Make it gluten-free by omitting all-purpose flour or using a certified blend.
Top with a thin lemon glaze or whipped mascarpone for added elegance.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. It also keeps well in the refrigerator for up to 5 days. To freeze, wrap slices individually and store for up to 1 month. Thaw at room temperature before serving. No reheating is necessary.

FAQs

Can I make this cake gluten-free?

Yes, simply omit the all-purpose flour or substitute with a gluten-free flour blend. Almond flour is naturally gluten-free.

How do I keep the cake moist?

The lemon syrup glaze helps keep it moist. Do not overbake, and store it properly to retain texture.

Can I use almond meal instead of almond flour?

Yes, though almond meal may produce a slightly coarser texture. Both are suitable.

What type of lemons should I use?

Fresh, unwaxed lemons are best since you’ll be using both the zest and juice.

Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor. Bottled juice can be used in the syrup in a pinch, but not for zest.

What can I serve with this cake?

It pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream.

Can I make this cake in advance?

Yes. It actually tastes better the next day as the flavors develop. Store covered at room temperature.

Can I double the recipe?

Yes, but adjust baking time accordingly and use two cake pans for even baking.

Is this suitable for a loaf pan?

Yes, but baking time may increase. Check doneness with a skewer or toothpick.

How do I prevent the top from browning too much?

Cover the cake loosely with foil during the last 10–15 minutes of baking if it starts to darken too quickly.

Conclusion

Moist lemon almond cake with syrup glaze is a wonderfully fragrant, tender dessert that combines brightness and richness in perfect harmony. Ideal for celebrations or simple indulgence, it’s sure to become a go-to recipe. Shall I continue with the next article?

Moist Lemon Almond Cake with Syrup Glaze

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A moist and fragrant lemon almond cake made with ground almonds and fresh lemon zest, finished with a tangy syrup glaze that adds shine and locks in flavor. Perfect for tea time or a light dessert.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in yogurt, lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze: heat lemon juice and sugar in a small saucepan over low heat until the sugar is dissolved. Set aside.
Once the cake is done, poke holes all over the top with a skewer and pour the warm glaze evenly over the cake while it is still warm.
Let the cake cool completely in the pan before removing and serving.