Hey y'all! If you're craving a cake that's light as air, bursting with bright, citrusy notes, and finished with a sweet glaze, this Fluffy Lemon Almond Cake with Glaze is just for you. The tender crumb, subtle almond flavor, and tangy lemon glaze make it a showstopper for birthdays, brunches, or just because you deserve it. Ready to impress your friends and satisfy your sweet tooth? Let's get cooking!
Why You'll Love This Fluffy Lemon Almond Cake with Glaze
- Moist and airy texture keeps every bite irresistibly soft.
- Bright lemon zest and juice add natural, refreshing zing.
- Almond flour infuses nutty richness and makes the crumb extra tender.
- Quick to prepare—prep and bake in under an hour.
- Perfect for celebrations, afternoon tea, or a simple weeknight treat.
Fluffy Lemon Almond Cake with Glaze Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (55g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- ½ cup (120ml) unsalted butter, melted and slightly cooled
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon almond extract
How to Make Fluffy Lemon Almond Cake with Glaze
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
Step 3: Beat Wet Ingredients
In a large bowl, whisk the sugar and eggs until pale and slightly thickened (about 2 minutes). Whisk in the melted butter, milk, lemon zest, lemon juice, almond extract, and vanilla extract until smooth.
Step 4: Combine
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and fluffy.
Step 5: Bake
Pour the batter into the prepared pan and gently smooth the top. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together all glaze ingredients until smooth and drizzle over the cooled cake.
Notes for Making the Perfect Fluffy Lemon Almond Cake with Glaze
- Ensure all ingredients are at room temperature for the fluffiest cake.
- For an extra lemon kick, add a bit more zest to the glaze (learn about zesting here).
- Almond flour creates a tender crumb—explore its benefits at Healthline.
Fluffy Lemon Almond Cake with Glaze Variations
- Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend.
- Lemon-Blueberry: Gently fold 1 cup of fresh blueberries into the batter.
- Coconut-Almond: Replace ¼ cup of almond flour with desiccated coconut for tropical flair.
Required Equipment for Fluffy Lemon Almond Cake with Glaze
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Wire rack
Storing Fluffy Lemon Almond Cake with Glaze
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze (without glaze) for up to 2 months. Thaw and glaze before serving.
Serving & Pairing Fluffy Lemon Almond Cake with Glaze
- Delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a hot cup of Earl Grey tea or freshly brewed coffee.
- Garnish with fresh berries and mint for a lovely presentation.
Pro Tips for the Best Fluffy Lemon Almond Cake with Glaze
- Don’t overmix your batter—gentle folding keeps it fluffy (see mixing tips at King Arthur Baking).
- Test for doneness early, as oven temperatures vary—look for golden edges and a clean toothpick.
- Let the cake cool fully before glazing to avoid a runny glaze.
Fluffy Lemon Almond Cake with Glaze FAQ
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance—just add the glaze the day you serve it.
- Can I use bottled lemon juice?
- Fresh lemon juice gives the brightest flavor, but bottled will work in a pinch.
- Is almond extract necessary?
- Almond extract adds depth, but you can omit it or substitute with vanilla if preferred.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
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3Stir in the lemon zest and lemon juice. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
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4Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
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5Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
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6Let the cake cool for 10 minutes, then remove from the pan. Mix powdered sugar and lemon juice to make the glaze, and drizzle over the cooled cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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