Name: Honey Lemon Almond Flour Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups finely ground almond flour; 1 tsp baking powder; 1/4 tsp salt; 3 large eggs; 1/3 to 1/2 cup honey; 1/4 cup melted butter or neutral oil; 2 tbsp lemon juice; 2 tbsp lemon zest; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

I love a cake that’s easy, bright, and forgiving — this Honey Lemon Almond Flour Cake fits that bill. It comes out moist, naturally sweetened with honey, and perfectly lemony every time I bake it; I also adapted it from a well-loved version I found online in testing. I compared my adjustments with a popular take on the cake while developing the texture and sweetness balance.

Why Make This Recipe

Naturally sweetened with honey, so you skip refined sugar while keeping a tender crumb.
Made with almond flour for gluten-free baking, which gives a rich, moist texture and a light almond flavor.
Quick to mix and bakes in about 25–30 minutes, perfect for weeknight baking or last-minute guests.
Elegant yet simple — great for brunch, afternoon tea, or a light dessert after dinner.
Personal insight: I love this cake because the lemon brightens the almond richness, and it freezes beautifully for quick dessert portions. I often serve it alongside seasonal sides like roasted carrots for a balanced menu.

Recipe Overview

Prep time: 15 minutes
Cook time: 25–30 minutes at 350°F (175°C)
Total time: 40–45 minutes (including cooling)
Servings: 8 slices (8-inch round)
Difficulty: Easy
Method: Whisk wet ingredients, fold into dry almond-flour mixture, bake in a greased 8-inch round or 9-inch springform pan.

My Experience Making This Recipe

I tested several versions to balance sweetness and structure, adjusting honey down slightly and adding an extra egg white for lift. I learned that gently folding the batter preserves air and keeps the cake light without overworking almond flour.

How to Make Honey Lemon Almond Flour Cake

Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round pan; line the bottom with parchment for easy release. Whisk 2 cups finely ground almond flour with 1 tsp baking powder and 1/4 tsp salt in a bowl. In another bowl, beat 3 large eggs with 1/3 to 1/2 cup honey, 1/4 cup melted butter or neutral oil, 2 tbsp lemon juice, and 2 tbsp lemon zest until smooth. Fold wet into dry until combined — do not overmix. Pour into the pan and bake 25–30 minutes until the top is golden and a toothpick comes out with a few moist crumbs. Let cool 10 minutes in the pan, then finish cooling on a rack before slicing.

For technique ideas and simple gluten-free baking concepts, I often refer to basic recipes and methods like those used in other flourless bakes. A few simple flourless recipes helped me refine mixing and texture control when developing this cake.

Expert Tips for Success

Measure almond flour by spooning it into the cup and leveling — don’t scoop from the bag to avoid packing.
Use room-temperature eggs for better emulsion and volume; whip the eggs briefly for a lighter crumb.
Fold gently with a silicone spatula to keep air in the batter; overmixing can make the cake dense.
Check doneness at 20 minutes if your oven runs hot; a toothpick with a few moist crumbs is ideal.
Use an 8-inch springform pan for easy removal, and line the bottom with parchment to prevent sticking.

How to Serve Honey Lemon Almond Flour Cake

Dust with powdered sugar or drizzle a thin honey-lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice).
Serve with fresh berries and a dollop of lightly sweetened Greek yogurt or whipped cream.
Slice thinly and arrange on a dessert board alongside other small sweets for gatherings. I like pairing it with small, festive treats when hosting for variety.
Great for brunch, afternoon tea, baby showers, or as a lighter dessert after a heavy meal.

Storage and Reheating Guide

Store cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days — bring slices to room temperature before serving for best flavor. To freeze, wrap individual slices tightly in plastic and place in a freezer bag for up to 3 months; thaw in the fridge overnight. Reheat slices in a 300°F (150°C) oven for 8–10 minutes or microwave for 12–20 seconds to refresh texture without drying.

Recipe Variations

Dairy-free: Replace butter with 1/4 cup melted coconut oil or avocado oil; keep honey as the sweetener.
Citrus twist: Swap half the lemon juice for orange juice and add 1 tsp orange zest for a sweeter, milder citrus note.
Berry-studded: Fold 3/4 cup fresh blueberries into the batter (toss with 1 tsp almond flour first to prevent sinking).
Party platter: Serve smaller portions alongside savory bites for contrast — for example, a platter that includes spicy sliders works well. A spicy slider makes a fun savory pairing on a party spread.

Nutritional Highlights

Almond flour adds protein, healthy monounsaturated fats, and vitamin E compared with refined flours.
Gluten-free naturally when made with pure almond flour — suitable for people avoiding gluten but not for those with nut allergies.
Allergen note: contains tree nuts (almond) and eggs; optional dairy depending on fat used. Aim for 1 slice per serving (about 1/8 of cake) if watching calories.

Troubleshooting Common Issues

Cake is too dense: You likely overmixed or used packed almond flour; gently fold and measure flour by spooning. A touch more baking powder (up to 1 1/4 tsp) can help with rise.
Cake sinks or is underbaked in center: Oven temperature might be incorrect or pan too small; check with a thermometer and bake a few minutes longer at 350°F (175°C).
Cake sticks to pan: Be sure to grease and line the pan bottom with parchment; allow cake to cool slightly before removing to prevent breakage.

Frequently Asked Questions

Q: Can I substitute all-purpose flour for almond flour?
A: You can, but the cake will change significantly. Use a tested wheat version and expect a lighter crumb and less moistness; you’ll likely need about 1 1/2 cups all-purpose flour plus small adjustments to liquid and baking time.

Q: How do I make this completely dairy-free and vegan-friendly?
A: For dairy-free, use coconut or avocado oil instead of butter. For vegan, replace eggs with a tested binder such as 3 flax eggs (3 tbsp ground flax + 9 tbsp water) and expect a slightly different texture; leavening adjustments may be necessary.

Q: Can I scale this recipe to a loaf pan or mini cakes?
A: Yes — for a 9×5-inch loaf, increase bake time to about 40–50 minutes at 350°F (175°C) and tent with foil if the top browns too quickly. For mini cakes or cupcakes, bake 12–18 minutes and check for doneness early.

Q: Will the honey flavor be too strong?
A: No — honey gently sweetens and pairs with lemon. If you prefer milder honey flavor, reduce to 1/4 cup and add 1–2 tbsp maple syrup or extra butter/oil to keep moisture.

Conclusion

If you want to compare my approach with another tested recipe or try variations, the original inspiration I consulted can be helpful; see the full version of the Honey Lemon Almond Flour Cake at Honey Lemon Almond Flour Cake – The Dish On Healthy.