Almond Flour Lemon Loaf Cake
This Almond Flour Lemon Loaf Cake is bright, moist, and full of fresh citrus flavor. Made with almond flour, maple syrup, olive oil, and plenty of lemon zest and juice, it’s a naturally gluten-free lemon loaf that’s also completely dairy-free. The crumb is soft and tender without any butter or refined sugar, and the lemon flavor truly shines!
If you love simple, wholesome baking, this Almond Flour Lemon Cake is one you’ll make again and again. The batter comes together easily in one bowl in about 10 minutes, making it perfect for brunch, afternoon snacking, or a light dessert. It’s delicious on its own, but a simple lemon glaze adds an extra pop of sweetness and makes it feel just a little extra special.
If you’ve enjoyed my almond flour cake or cherry almond cake, you’ll love this bright lemon version. It has that same moist, tender texture thanks to almond flour and olive oil, but with a fresh citrus twist.
I’ve been baking with almond flour for years, and I love how it creates a naturally moist crumb while keeping recipes gluten-free. If you enjoy baking with it too, you might also like my banana blueberry almond flour muffins or almond flour banana bread.
Why you’ll love this recipe
- Bright, fresh lemon flavor. Lemon zest and juice give this almond flour lemon loaf bold citrus flavor in every bite.
- Naturally gluten-free and dairy-free. No specialty blends or complicated substitutions required.
- One-bowl and ready in minutes. The batter comes together quickly with minimal prep and cleanup.
- Moist and tender without butter. Almond flour and olive oil create a soft crumb that stays fresh for days.
- Perfect for any time of day. Enjoy it for brunch, snacks, or dessert with or without the lemon glaze.
Recipe ingredients
- Almond flour. Makes the loaf gluten-free and provides a soft crumb. Use extra fine almond flour — not almond meal — for the best texture.
- Eggs. Provide structure and lift in this almond flour lemon cake.
- Maple syrup. Naturally sweetens the loaf without overpowering the lemon. This gluten-free lemon loaf relies on maple syrup for moisture as well as sweetness. Substituting a dry sweetener (like coconut sugar or maple sugar) will change the texture and may result in a denser loaf. If making this swap, consider adding 2–3 tablespoons of additional liquid to maintain moisture.
- Olive oil. Keeps the dairy-free lemon loaf moist and tender.
- Lemon juice and zest. Delivers bright, fresh citrus flavor
- Vanilla extract. Adds nice background flavor. Sub with almond extract or omit it as desired.
- Baking powder. Helps the loaf rise evenly.
- Salt. Enhances the overall flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make almond flour lemon cake
Prepare the lemon glaze (optional)
See the recipe card below for full instructions.
Tips for Success
- Use finely ground almond flour for the best texture. Do not use almond meal as it includes the skin of the almonds and it will affect the texture of the loaf.
- Zest the lemons before juicing to get the most flavor.
- Baking this almond flour lemon loaf at 325°F helps it cook through evenly without over-browning on the outside. Almond flour can darken quickly, so the lower temperature keeps the crumb moist and tender.
- Let the loaf cool fully so it slices cleanly.
- Glaze just before serving for the prettiest finish.
Recipe FAQs
Absolutely — the loaf is flavorful and lightly sweet on its own.
Almond flour and olive oil naturally retain moisture, especially after chilling. The maple syrup also adds moisture.
Storage & Make-Ahead
- Store covered at room temperature for 1 day or refrigerate up to 5 days.
- This loaf freezes well without the glaze. Simply slice, wrap, and freeze for easy treats later.
More lemon recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Almond Flour Lemon Loaf Cake
Ingredients
- 3 large eggs
- 1/2 cup maple syrup see note 2
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 1-2 tablespoons fresh lemon juice 1/2 lemon
- 1 teaspoon vanilla extract
- 2 cups finely ground almond flour see note 1
- 1.5 teaspoons baking powder
- 1/2 teaspoon sea salt
Lemon Glaze (optional)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice add more if you'd like a thinner consistency
- 1 tablespoon lemon zest for topping; optional
Instructions
- Preheat the oven to 325 degrees and grease a standard loaf pan with olive oil or cooking spray. Set aside.
- Whisk together the eggs, maple syrup, olive oil, lemon zest and juice and vanilla in a large bowl until well incorporated.3 large eggs, 1/2 cup maple syrup, 1/4 cup olive oil, 1 tablespoon lemon zest, 1-2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
- Add the almond flour, baking powder and salt to the wet ingredients and whisk until combined and no lumps remain.2 cups finely ground almond flour, 1.5 teaspoons baking powder, 1/2 teaspoon sea salt
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 30-40 minutes or until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not batter). All ovens vary, so check the top of the cake after 20 minutes. If the top of the cake is browning too quickly, cover loosely with the foil the remainder of the baking time. Remove from heat and cool completely on a wire rack.
Prepare the glaze (optional)
- Whisk the powdered sugar and 1 tablespoon lemon juice until combined and no lumps remain. Add more lemon juice if you prefer a thinner consistency.1/2 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest
- Remove the loaf cake from the pan and place on a serving plate. To keep your serving plate clean, place (2) strips of waxed paper along both sides of the cake (1" of the paper should be underneath the cake on both sides). Drizzle the glaze over the cake and top with additional lemon zest as desired. Remove the strips of waxed paper and discard. Allow the glaze to set, then slice, serve and enjoy!
Notes
- Pro tip: Use finely ground almond flour for the best texture. Do not use almond meal as it includes the skin of the almonds and it will affect the texture of the loaf.
- This gluten-free lemon loaf relies on maple syrup for moisture as well as sweetness. Substituting a dry sweetener (like coconut sugar or maple sugar) will change the texture and may result in a denser loaf. If making this swap, consider adding 2–3 tablespoons of additional liquid to maintain moisture.
- Nutrition information includes the optional lemon glaze.
- Store lemon loaf cake with glaze at room temperature for up to 1 day, or refrigerate for up to 5 days in an air tight container.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
