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4-Ingredient Lemon Almond Cake

A simple yet delicious cake made with just four ingredients: almond flour, sugar, eggs, and lemon juice, perfect for dessert cravings and easy meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a moist texture and nutty flavor.
  • 1/2 cup sugar Sweetens the cake; can substitute with erythritol.
Wet Ingredients
  • 2 large eggs Binding agent; can substitute with flax eggs for a vegan option.
  • 1/2 cup lemon juice Fresh lemon juice preferred for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour and sugar. Stir until well blended, ensuring there are no lumps.
  3. Crack the eggs into the bowl and pour in the lemon juice. Mix until combined; the batter should be smooth and slightly glossy.
  4. Grease a cake pan with oil or butter to prevent sticking. Pour the batter into the prepared pan, spreading it evenly.
Baking
  1. Place the pan in the preheated oven and bake for about 25-30 minutes. Check doneness with a toothpick inserted in the center.
Cooling and Serving
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing and serving.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. You can freeze slices wrapped individually in plastic wrap.