Almond Flour Cake

5 from 12 votes

This easy almond flour cake is light, moist, and has a tender crumb. It's also naturally gluten-free, dairy-free, and grain-free!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: almond flour cake

Servings: servings

Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. Add the lemon zest and almond extract to the egg mixture and stir to combine.
Add the almond flour, baking powder, and salt and fold the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula, if necessary. Sprinkle the sliced almonds evenly over the top of the batter, if using.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy.

To Store: Keep in an airtight container for up to 3 days at room temperature. It'll also last for up to a week in the fridge.
To Freeze: Freeze individual slices for up to 3 months. Thaw at room temperature before enjoying.
Mama says, "Check all of your labels."
The nutritional information does not include the optional sliced almonds.