This simple almond cake is moist and tender with a lightly crisp top and a rich almond flavor. Made with almond flour and a handful of basic ingredients, it's an easy cake to serve on its own or pair with whipped cream and seasonal fruit.

A slice of cake dusted with powdered sugar and slivered almonds on a white plate.

This almond cake came about after I made the beloved New York Times plum torte from Marion Burros. While I LOVE that cake, I was left wanting a crumb with more texture and structure.

Eight test batches later, I landed on a deliciously simple, flavorful almond cake that uses just a handful of ingredients and comes together quickly.

This cake doesn't use baking powder or baking soda. Instead, it gets its lift from the air whipped into the eggs and sugar. Beating them until very pale, thick, and doubled in volume creates a foam that expands in the oven, giving the cake its light, tender crumb.

Reaching the ribbon stage is important. In my testing, cakes made with underwhipped eggs were noticeably denser, rose less, and were more domed in the center.

The almond flour and eggs keep the cake moist, while a sprinkle of sugar on the batter forms a lightly crisp, golden top as it bakes. The finished cake is beautifully level and makes a simple canvas for powdered sugar, slivered almonds, ice cream, or whipped cream and fresh fruit.

For more almond-forward cakes, try this bright Meyer lemon almond cake or my chocolate marzipan layer cake made with homemade almond paste.

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An almond cake on a marble platter with one slice cut and turned to show the crumb.

Ingredients

* See recipe card for full list of ingredients and quantities.

Eggs - Large eggs should be at room temperature. Room-temperature eggs whip more easily and reach greater volume.

Granulated sugar - Adds sweetness and helps form a lightly crisp, golden top.

Almond flour - Finely ground almond flour provides a delicate crumb. Sift it through a medium mesh sieve to break up any large lumps.

You can make this almond cake with almond meal as well. It will simply have a slightly more rustic texture.

All purpose flour - I recommend weighing flour with a digital scale for consistent results. If you don't have one, fluff the flour, spoon it into the measuring cup, and level with a knife.

Kosher salt - I use Diamond Crystal kosher salt in my recipes.

Almond extract - Almond extract adds an extra boost of almond flavor to the recipe.

Lemon zest - Freshly grated lemon zest adds freshness and depth of flavor. I use a Microplane grater to finely grate the zest directly into the egg mixture, which helps capture the fragrant citrus oils released during zesting.

Slices of almond cake with slivered almonds and whipped cream on white ceramic plates.

Instructions

These photos provide basic visual cues. Find detailed instructions in the recipe card.

A greased and parchment lined 8 inch round metal baking pan.

Grease the sides and base of a 9-inch (23 cm) round metal baking pan. Line base with parchment paper.

Almond flour and all purpose flour whisked together in a white ceramic bowl.

In a medium bowl, whisk together almond flour, all purpose flour and salt. Set aside.

Eggs and granulated sugar in a glass mixing bowl.

In the bowl of a stand mixer, combine eggs and granulated sugar.

A hand holding a spatula over a mixing bowl, showing egg and sugar beaten to ribbon stage.

Using whisk attachment, beat at medium speed until very pale and doubled in volume - ribbon stage.

The egg mixture is ready when it falls from the whisk in a thick ribbon that briefly sits on the surface before blending back in.

Lemon zest and almond extract added to beaten egg mixture in a glass mixing bowl.

Grate lemon zest directly into egg mixture. Add almond extract.

Dry ingredients added to wet ingredients in a glass mixing bowl.

Gently add the flour mixture.

Fold the flour mixture into the whipped eggs gently to retain as much volume as possible.

Finished batter for almond cake in a clear glass mixing bowl.

Carefully fold in the flour mixture until incorporated, using minimal strokes.

Cake batter sprinkled with granulated sugar in a round metal pan.

Pour the batter into the prepared pan and gently smooth the top flat. Sprinkle the top of the batter evenly with 1 teaspoon of sugar.

A baked cake in an 8 inch round metal pan.

Bake at 350°F (175°C, Gas Mark 4) for 35-37 minutes, until the top is lightly golden and springs back when touched, and a toothpick comes out clean.

A golden brown baked cake cooling on a metal rack.

Cool in pan for 10 minutes. Run a thin, sharp knife around the edge, then flip onto a metal cooling rack and remove parchment. Place right side up on rack to finish cooling.

Place powdered sugar in a sieve and dust over the cooled cake. Transfer to a serving platter for a clean presentation.

An almond cake with a slice removed to show the interior crumb.

Equipment

8-inch round metal pan - For even baking and clean edges, I use this anodized aluminum 8-inch round x 3 inch tall pan made by Fat Daddio. It's my go-to for its straight, clean edges and even heating.

You can also use an 8-inch springform pan.

Whether you use a standard round pan or springform, you will have the best results with a light-colored aluminum pan that is NOT nonstick. In my tests, an aluminum pan produced the most evenly baked, level cakes.

If using a darker-colored pan, begin checking for doneness a few minutes earlier.

Microplane grater - I use a stainless steel Dreiss microplane grater. The fine teeth make quick work of zesting and produce very fine pieces of zest that blend easily into the cake batter.