Almond-Lemon Cake (Gluten Free)

1 cake
1 Hours 5 Minutes

Our lemon tree is providing us with TONS of lemons recently. Therefore, it is a perfect time to get creative and try to invent new recipes.

The great thing about this cake that if you give it love, it shows. During all preparation stages, the lemon smell mixed with the almond flour is marvellous.

This cake is somewhat simple to make, including the frosting that gives it a flavour-punch.

The only note is the difference from a regular pound cake, is adding the flour in three steps. Meaning, a 1/3 of the content each time, to allow air into the mix.

The content fits perfectly in a standard 9"-5" loaf pan (is it just me or does it looks good even before placing it in the oven?)

Or a 9" round cake.

I love baking this cake so much that I competed with it in a baking competition at my Uni (University of Portsmouth, UK).

Here is one of the judges cutting a slice of the cake. Can you tell how nervous I was? That was before I knew I won first place!

Almond-Lemon Cake (Gluten Free)

Recipe details

  • 1 cake
  • Prep time: 25 Minutes|Cook time: 40 Minutes|Total time: 1 Hours 5 Minutes


In a big bowl

In a small bowl

In a shaker

Icing/frosting top




Mix the ingredients of the big bowl
Mix the ingredients of the small bowl
Shake the eggs and sugar of the shaker bowl (or mix in a mixer)
Add the vanilla extract and oil to the shaker and shake
Add 1/3 of the content of the small bowl to the big bowl
Add another 1/3 of the content of the small bowl to the big bowl
Add the rest and mix
Grease a loaf pan and add the big bowl content to it.
Bake for 40 minutes on 180°C / 356°F

Making the icing

mix all ingredient with a spoon
It might not look like enough wet ingredients, but whilst mixing the icing sugar the single cream is forming. It should be a thick paste.


  • Let the cake cool down before placing the icing on top—Decor fast before the icing cures.

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