Lemon almond header

Almond Lemon Cakes

  Posted in: recipes

Hello there,

Easter is only one week away, so I decided to share some of my Easter recipes, starting with these almond lemon cakes! I just love the combination of lemon and almond. Granted, I like lemon almost always and with a lot, but still. Trust me, lemon and almond is one of those flavour matches made in heaven. And because of their small size, cute appearance, yellow colour (because well, yellow is just a very easterish colour) and freshly sweet flavour, these cakes will be a guaranteed hit at any Easter gathering, or any gathering the rest of the year.

In my family, we like to have brunch on Easter Sunday. And we don't just have one dish that we eat slightly later than breakfast and actually just around lunchtime. No, we like to gather a whole buffet of dishes, so you will really want to skip breakfast just so you have enough room in your tummy to try everything. I personally love brunch. It is the ultimate mix of breakfast foods and not so breakfast foods. You can have cold dishes and warm dishes together on one plate. Savoury and sweet. Breakfast, lunch, dinner and desserts. Coffee, tea, juice and liquor. Anything goes when it comes to brunch.

A few years ago, I took over the role of organising the family brunch. Last year, I made soup, scones, sandwiches, salads and pie. There was an assortment of fruits and cheeses, and the whole house smelled of freshly baked bread rolls. I love the planning of these kinds of events, deciding on which recipes to make and trying out new ones. I love spending an entire morning baking and cooking and preparing a lovely table. But the thing I love the most is to eat everything and enjoy the food with loved ones. This week, I will share some of my favourite brunch recipes. So keep an eye out for one that you maybe would want to make for your friends or family.

Enjoy your weekend with love and lemons! ^.^

Almond Lemon Cakes

9-10 cakes


  • 5 egg whites
  • 150 gr. melted butter
  • 90 gr. almond meal
  • 150 gr. powdered sugar (icing sugar)
  • 50 gr. regular flour
  • zest from 1 large lemon and the juice from half a lemon
  • 1/8 tsp. salt
  • optional: raspberries


  1. Pre-heat the oven to 180 C. Make sure all your ingredients are at room temperature (except for the melted butter).
  2. In a large mixing bowl, beat the egg whites until they are a little bit fluffy and white. They don't have to be completely stiff, just mix the egg whites until they are white and frothy, this will take no more than a minute.
  3. Add the flour, almond meal, butter, sugar and salt to the egg whites. Mix with a hand mixer till fully combined, then add the lemon zest and juice. Mix for a few more seconds, your batter should be quite liquid without any lumps. Pour the mix into a lightly greased muffin tray. Fill each hole for about 2/3, since the cakes will rise in the oven quite a bit. If using raspberries, add these on top and press some lightly into the mix.
  4. Bake in the oven for 20-25 minutes until golden on top. Let them rest for a few minutes before removing from the muffin tray. Sprinkle over some icing sugar and enjoy!


  • The cakes can be stored up to a week in an airtight container.
  • Once they are cooled down completely, you could use these cakes as a bottom for cupcakes. For instance, try them with lemon or raspberry buttercream on top. Truly delicious!
tags:   Dessert, Almond, Cake, Lemon, Sweet, Brunch