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• My Lemon Almond Cake Is Bright, Sunny, And Moist
• Ingredients & Substitutions
• How To Make Almond Flour Lemon Cake
• My Recipe Tips
• Lemon Almond Cake Recipe card
• More Almond Flour Cake Recipes
• Recipe Reviews

My Lemon Almond Cake Is Bright, Sunny, And Moist

I’ve always loved lemon desserts — especially the kind that hit that perfect balance of sweet and tart like my lemon bars . But when I first started experimenting with lemon almond cake , I kept running into the same issue: dense, dry, and kind of… meh. So I went back to the drawing board, borrowed some tricks from my chocolate cake and lemon zucchini bread , and finally came up with this version that’s light, bright, and super moist. Here’s what makes it so good:

• That bright, lemon flavor – Between the zest and the fresh juice, the lemon really pops. I like to layer extra zest into the batter and frosting for a fresh kick in every bite.
• A fluffy, never dense texture – A lot of almond cakes can feel heavy, but this one stays light and soft.
• Simple pantry ingredients – You probably have most of them already, and they’re all gluten-free, grain-free, and low carb by nature.
• It’s great for any occasion – I’ve made this as a layer cake for birthdays and also just baked it in a loaf pan when I want a slice with tea . It even reminds me a little of a lemon almond cake I tried at a café once… but better, if I do say so myself.

Whether you’re making it for a celebration or just because lemons were on sale, this almond flour lemon cake will have you coming back to again and again. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my lemon almond cake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Lemon Almond Cake:

• Butter – I like using grass-fed for the flavor, but any unsalted kind works. Just don’t forget to soften it! You can also swap in coconut oil for a dairy free option — butter-flavored coconut oil is my go-to.
• Besti Monk Fruit Allulose Blend – I always use Besti for this almond flour lemon cake — it keeps it super moist and doesn’t crystallize like other sweeteners can. You can sub with allulose (use 30% more), or erythritol in a pinch, but the texture won’t be quite the same. Check out my sweetener guide and conversion chart if you need help swapping.
• Eggs – I always use 6 large eggs here — medium or jumbo will throw things off. I haven’t tested it with egg whites only, so I’d stick with whole eggs for best results.
• Sour Cream – Full-fat gives the best texture, but low-fat works if that’s what you’ve got. You can also use coconut cream or a dairy-free sour cream, just know it might add a few more carbs.
• Lemons – I go for ones that are bright yellow and give a little when you squeeze them — that’s how you know they’re juicy.
• Vanilla – A good quality extract makes a big difference. I always check the label to make sure there’s no added sugar hiding in there.
• Almond Flour – I use my Wholesome Yum Superfine Almond Flour — it makes this cake light and fluffy, never dense (same as in my French almond cake !).
• Baking Powder – Make sure it’s fresh! Old baking powder can totally ruin the rise in your lemon almond cake recipe.
• Sea Salt

Lemon Buttercream Frosting:

• Lemons – I use both the juice and zest in the frosting for extra zing. If you want it super smooth, you can swap the zest for a little lemon extract instead.
• Besti Powdered Monk Fruit Allulose Blend – A powdered sweetener is a must for smooth frosting. I use this one because there’s no aftertaste, but powdered allulose or erythritol will work too.
• Heavy Cream – This helps thin out the frosting to the right texture. If I’m making it dairy-free, I’ll use almond milk or another keto milk instead — just a little less since it’s thinner.
• Butter

How To Make Almond Flour Lemon Cake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Beat butter and Besti. In a large bowl, beat the butter and Besti together until it’s nice and fluffy. I love my hand mixer for this because I can start at slow speed to avoid splatters, then increase.
2. Mix in wet ingredients. Add the eggs one at a time, then mix in the sour cream, lemon juice, zest, and vanilla.
3. Add the dry ingredients. Beat in the almond flour, baking powder, and salt until the batter looks smooth and uniform.

1. Bake it. Divide the mixture between two cake pans , smooth out the tops, and bake until they spring back when lightly pressed. Let them cool completely.
2. Make the frosting. Beat the butter and powdered Besti until light and fluffy, then fold in the lemon juice and cream. If it’s too thick, I just splash in a little more cream.
3. Assemble the cake. Once the layers are cool, place one on your lemon almond cake stand and frost the top with about 3/4 cup frosting. Add the second layer, frost again, then cover the sides with the rest. I like to decorate with twisted lemon slices and mint leaves, but you could totally pipe extra frosting if you’re feeling fancy.

My Recipe Tips

• Bring ingredients to room temp. I always let the eggs and sour cream sit out a bit — it helps the batter mix up smoother and bake more evenly.
• Don’t overmix the batter. Once the dry ingredients are in, I mix just until smooth. Overmixing can make the cake dense instead of fluffy.
• I love this citrus zester to get every bit of lemon zest. It’s way faster and easier than others I’ve tried.
• Go for springform pans if you can. I use two of these 9-inch springform pans . They make it so much easier to get perfect layers without wrecking the edges when you take them out.
• Adjust frosting texture as needed. If it’s too thick, I add a splash more cream. Too thin? A little extra powdered sweetener does the trick.
• Use a cake stand. This cake stand is not just for looks! It makes frosting much easier and gives it that wow-factor when serving.
• Cool first, then frost. I bake the layers earlier in the day (or even the night before) so they’re fully cool. Warm cake + frosting = a melty mess! And trust me, using an icin g spatula makes frosting much easier and smoother than a butter knife ever could.
• Chill the lemon almond cake for 30 minutes before slicing. It helps the frosting set and makes cleaner slices.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Cake:

• 3/4 cup Unsalted butter (softened) ▢
• 1 1/4 cups Besti Monk Fruit Allulose Blend ▢
• 6 large Eggs (at room temperature) ▢
• 3/4 cup Sour cream (at room temperature) ▢
• 2 medium Lemons (juiced & zested; ~4 tbsp juice +2 tbsp zest) ▢
• 2 tsp Vanilla extract (optional) ▢
• 3 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1/4 tsp Sea salt ▢

Lemon Buttercream Frosting:

• 2 cups Unsalted butter (softened) ▢
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend ▢
• 1 medium Lemon (juiced & zested; ~2 tbsp juice + 1 tbsp zest) ▢
• 2 tbsp Heavy cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of two 9" round pans with parchment paper. (I prefer these springform pans for easy removal.)
2. In a large bowl, beat together Besti and butter , until fluffy.
3. Beat in the eggs, one at a time, then the sour cream, lemon juice, lemon zest, and vanilla, if using.
4. Beat in the almond flour, baking powder, and salt, until the batter is uniform.
5. Divide the batter among the two pans and smooth the top with a spatula. Bake for about 25 minutes , until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release, or release the springform if using that type of pan.
6. Meanwhile, make the frosting. In a large bowl, use a hand mixer to beat the butter and powdered Besti, until fluffy.
7. Add the lemon juice, lemon juice, and heavy cream, and beat until smooth. If it’s too thick, add more cream as needed.
8. When the cake layers are cooled, place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup frosting. Place the second layer on top and frost the top with another 3/4 cup frosting. Finally, frost the sides with the remaining frosting.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe

• Tips: Check out my recipe tips above to help you get a smooth batter, fluffy layers, and a cake that looks (and slices!) like it came from a bakery.
• Store: You can make this almond lemon cake a couple days ahead — just cover and keep at room temp for a day or in the refrigerator for up to a week.
• Freeze: I freeze slices all the time! Let them firm up uncovered first, then wrap in plastic wrap and foil. They’ll keep for 2–3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lemon Almond Cake

More Almond Flour Cake Recipes

If you’re as into baking with almond flour as I am, you’ve got to try these next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Lemon Almond Cake

My soft, fluffy lemon almond cake has a bright citrus flavor and creamy lemon frosting. An easy dessert that feels bakery-level special!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lemon-almond-cake/

Ingredients

Cake:

• 3/4 cup Unsalted butter (softened)
• 1 1/4 cups Besti Monk Fruit Allulose Blend
• 6 large Eggs (at room temperature)
• 3/4 cup Sour cream (at room temperature)
• 2 medium Lemons (juiced & zested; ~4 tbsp juice +2 tbsp zest)
• 2 tsp Vanilla extract (optional)
• 3 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 1/4 tsp Sea salt

Lemon Buttercream Frosting:

• 2 cups Unsalted butter (softened)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
• 1 medium Lemon (juiced & zested; ~2 tbsp juice + 1 tbsp zest)
• 2 tbsp Heavy cream

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of two 9" round pans with parchment paper. (I prefer these springform pans for easy removal.)
2. In a large bowl, beat together Besti and butter , until fluffy.
3. Beat in the eggs, one at a time, then the sour cream, lemon juice, lemon zest, and vanilla, if using.
4. Beat in the almond flour, baking powder, and salt, until the batter is uniform.
5. Divide the batter among the two pans and smooth the top with a spatula. Bake for about 25 minutes , until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release, or release the springform if using that type of pan.
6. Meanwhile, make the frosting. In a large bowl, use a hand mixer to beat the butter and powdered Besti, until fluffy.
7. Add the lemon juice, lemon juice, and heavy cream, and beat until smooth. If it’s too thick, add more cream as needed.
8. When the cake layers are cooled, place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup frosting. Place the second layer on top and frost the top with another 3/4 cup frosting. Finally, frost the sides with the remaining frosting.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/16 entire recipe

• Tips: Check out my recipe tips above to help you get a smooth batter, fluffy layers, and a cake that looks (and slices!) like it came from a bakery.
• Store: You can make this almond lemon cake a couple days ahead — just cover and keep at room temp for a day or in the refrigerator for up to a week.
• Freeze: I freeze slices all the time! Let them firm up uncovered first, then wrap in plastic wrap and foil. They’ll keep for 2–3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)