Go Back
Print Recipe

Italian Lemon Almond Cake

This Italian Lemon Almond Cake is a beautiful balance of sweet and tangy — combining the rich nuttiness of almond flour with the bright flavor of fresh lemon zest and a touch of creamy white chocolate. Naturally gluten-free and incredibly moist, it’s the kind of cake that feels both rustic and elegant. Perfect for Easter brunch, afternoon tea, or a light dessert after dinner.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 12

Ingredients

  • 320 g almond flour about 3 cups + 3 tbsp
  • 200 g white chocolate chopped
  • 2 tbsp whipping cream or milk
  • 180 g unsalted butter softened
  • 130 g granulated sugar or coconut sugar
  • Zest of 4 lemons about 2 tbsp
  • 4 large eggs separated
  • 1 tsp lemon extract
  • 2 tbsp limoncello or lemon juice
  • Powdered sugar for garnish (optional)

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9-inch springform pan; line bottom with parchment paper.
  • In a heatproof bowl, melt white chocolate with cream or milk over a double boiler until smooth; set aside to cool slightly.
  • In a large bowl, beat butter, sugar, and lemon zest until light and fluffy.
  • Add egg yolks one at a time, mixing well after each addition.
  • Stir in lemon extract, lemon juice (or limoncello), and the melted white chocolate mixture.
  • Gently fold in almond flour until fully incorporated; batter will be thick.
  • In a separate bowl, whip egg whites until soft peaks form, then fold gently into the batter.
  • Pour batter into the prepared pan and smooth the top with a spatula.
  • Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean.
  • Cool completely, then dust with powdered sugar before serving.

Notes

  • For extra flavor: Add a few drops of almond extract for a deeper nutty aroma.
  • Texture tip: Don’t overmix after adding egg whites to keep the cake light.
  • Storage: Store in an airtight container up to 4 days or refrigerate for longer freshness.
  • Serving idea: Top with fresh raspberries or a drizzle of lemon glaze.
  • Make it dairy-free: Use coconut milk and dairy-free butter alternatives.