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Lemon almond cake


  • 2 tablespoons + 1 ½ cups almond flour, divided
  • 4 room temperature eggs, separated
  • ½ cup sugar, divided
  • 1 lemon, zested
  • ¼ teaspoon almond extract
  • ¼ teaspoon kosher salt
  • ½ cup cold whipping cream
  • ¼ teaspoon vanilla extract
  • 2 tablespoons powdered sugar, plus more for sprinkling
  • ¼ cup sliced almonds, toasted
  • Berries, for serving


  1. Preheat the oven to 350ºF and lightly grease an 8- or 9-inch springform pan with non-stick cooking spray. Line the bottom of the pan with a round of parchment paper and scatter 2 tablespoons of almond flour into the pan. Tap the almond flour around the sides of the pan so that it sticks to the greased sides and set aside.
  2. In a medium glass or metal bowl, whip the egg whites with a hand mixer just until soft peak forms, about 1 minute. Then, while continuing to whip, gradually sprinkle in ¼ cup of the sugar and continue to whip until stiff peaks form, about 1 to 2 more minutes.
  3. In a separate large bowl, whip together the egg yolks, remaining ¼ cup of sugar, lemon zest, and almond extract until pale yellow and lighter in texture. Fold the almond flour and salt into the yolk mixture just until almost combined followed by a third of the egg whites. Gently fold in another third of the egg whites followed by the final addition, being careful not to lose too much volume.
  4. Transfer the batter into the prepared pan and bake in your preheated oven for 30 minutes or until the cake is set in the middle and golden brown. Allow the cake to cool completely in the pan.
  5. When ready to serve, whip the cream with the vanilla and powdered sugar until soft peaks form. Run a knife around the outer edge of the cake to loosen then release the springform pan, remove the parchment from the bottom of the cake, and serve with whipped cream, powdered sugar, toasted almonds, and berries.

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