Almond Cake Recipe (VIDEO)
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won’t believe it is a grain free and gluten free cake recipe!
This post may contain affiliate links. Read my disclosure policy.
This almond cake comes together quickly and is perfect for unexpected company or satisfying the evening sweet tooth. My mother particularly loved this recipe and no matter how old you are, when your Mom is impressed, it’s a big deal :).
We added our Amazon affiliate links for the tools we used to make this recipe.
One of my readers, Yana P. wrote in and shared this Calabrian Walnut Cake with us and since there is a Walnut allergy in the family, we made it (even simpler) into an almond flour cake and changed the proportions. I made it 3 times in 1 week and it disappeared fast every single time. Its a keeper!
Watch How to Make Almond Cake:
The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds.You can also make a double batch and create a stunning two-layer cake since it bakes up level and is sturdy enough to stack. This would make an amazing gluten free birthday cake!!
Ingredients for Easy Almond Cake:
Literally all you need to make this cake are 4 main ingredients: almond flour, eggs, sugar and lemon zest. I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below)
How to Measure Almond Flour Correctly:
Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond meal into the cup or you may end up with up to 50% more flour! Read all of our tips and tricks for how to measure accurately for baking.
How to Separate Eggs and Bring to Room Temperature:
To separate eggs, you can either use an egg separator or the shells of your egg if you get a clean break on the shell. It is easier to separate eggs while they are cold. To do that, separate eggs then cover and leave at room temperature no more than 30-60 minutes. You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes.
Almond Cake Recipe Printable:
Almond Cake Recipe
Ingredients
Almond Cake Ingredients:
- 1 1/2 cups almond flour, * measured correctly
- 4 eggs, separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest, grated from 1 large lemon
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish, optional
Instructions
Prep:
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
Almond Cake Recipe Instructions:
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Almond Flour Recipes you will LOVE:
- Almond Nutella Cake – flavor explosion gluten free indulgence
- Raspberry Macarons – gluten free cookies with raspberry filling
- Almond Croissants – incredible French bakery style filling
Q: What are your very favorite almond flour recipes or gluten free recipes? I’d love to hear from you in a comment below! We are always looking for new ideas.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, could you please explain to me how you folded the egg whites into the batter as it is very hard and sticky? I have been a baker myself for 20+ years but I find it hard to fold the egg whites into the formed batter. Thanks so much
Hi Dana! I did not have difficulty doing this. There is a video linked in the blog above so you can view my process there and see what my batter looked like.
Thanks Natasha. Yes, i did watch the video but that was not the issue. The batter seems to be hard and sticky prior to folding the egg
whites. thanks
Can this be made ahead and frozen? I love your recipes and want to make this for boxing day.
Hi Helen! Yes, the cake freezes well. Cool it completely and then wrap it well or keep it in an airtight container.
This cake is elegantly simple and delicious! Finally an almond flour cake that is even better than wheat flour! Thank you so much!
You’re very welcome, Heidi! Thank you for sharing.
I expected this to be a little eggy but it has no eggy taste at all! very delicious! Can I replace some of the almond flour with cocoa powder to make a chocolate version? Thank you so much for all these tested and great recipes!
I’m so happy you enjoyed this recipe, Nikole! I have not tested it with this recipe, but I bet cocao will work here. Cocoa powder can dry cakes if the ingredients are not balanced well, I would be mindful of that. You may also enjoy this Almond Nutella Cake.
This cake was sooo delicious! Tasted exactly like the almond cake we had at a beach-side bakery in Spain last year. So glad to be able to recreate it at home! Thank you!
We are 6 adults at home, so this size of such a delicious cake is never enough for us, lol!
What would be a good recipe for a 9×13 version? Would the bake time and temperature remain the same?
That’s amazing to hear! I’m so glad you loved it. Thank you for sharing.
I have not tested the recipe in different size pans to give the exact instructions or quantities. Likely the temperature can remain the same but you’ll have to watch it in the oven.
Thank you for this wonderful recipe. I had some people coming over and quickly fixed this cake. Everyone loved it!
So lovely to hear that it was a huge hit!
is there an alternative to using lemon zest…. i have a citrus allergy 🙁
I haven’t tried any substitution to advise, Bobbie.
I have yet to bake this, but I think you could easily leave something like zest out. You could opt for other flavors, like really punch up the almond flavor by using almond extract.
Love this cake, we’ve added a raspberry coulis over the top. Do you think this could be turned into cupcakes? And if so, any suggestions on bake time?
We’re happy to know that you loved our Almond Cake Recipe! As for your question, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes! One of our readers also shared this comment “I made it today as cupcakes using Monk Fruit in the Raw. Came out great! This is a wonderful versatile recipe. Orange Zest instead of Lemon or Vanilla and/or Cocoa, Cherry-Almond. Easy and fun! Thank you Natasha! Wonderful recipe. I am going to send it to Dr Guidry!”
The cake turned out light and fluffy, but the egg yolk mixture when combined started to firm up so when I added the egg whites (beaten to peaks), it didnt fully mix well and the cake has this uncombined mixture scattered through it. It reminds me more of a gluten free sponge cake than a lemon almond cake.
Hmm – I think I did something wrong. The cake is only about 3/4 inch high (if that). We bought some from a gourmet grocery store a few days ago and it was was twice the height. Darn!
Hi Donna! The cake is only 1 layer and not very thick (see the images above), but it shouldn’t be that thin. This cake gets its volume from whipping the egg whites to stiff peaks. Over-mixing the batter can result in a deflated cake. I recommend watching my video again to see where your process could have been different. Also- did you use a larger pan? If so, the batter would be thinned out too thin. I hope that helps.
Hello
No need for baking powder or soda for the cake to rise ?
Hi Tania! No, that is not necessary. The cake gets it’s volume for beating the egg whites to stiff peaks and then folding in the dry ingredients.
I was a little worried about this cake going into the oven since the batter didn’t look like anything I had ever seen before. But the cake was fantastic – moist and delicious with a fantastic crumb. I added a pinch of salt and replaced the lemon zest with a touch of rum flavoring and vanilla. Served with nectarines.
It truly is the most delicious cake! I’m so happy you loved it, Sarah! Thank you for your wonderful review!
I was a little skeptical about making this cake since it didn’t have butter (or flour) in the recipe like usual recipes but hoped it would be good seeing the ratings and damn! I lovved it! My entire house smelled heavenly for a while after I took it out of the oven. The cake had a flat top, was super fluffy, buttery as well from all the almonds and just right! I did not dust it with icing sugar on top and didn’t feel the need to cos it has the perfect amount of sugar in the recipe. Thank you so much for sharing !
Just one question – how do I store them and for how long? I’m from Kerala, India and its pretty hot and humid here throughout the year. Can I keep it out for few days?
That’s wonderful. Thank you for trying my recipe. I’m so glad you loved it.
You can store this covered tightly with plastic wrap or in an air tight container. You can leave it out for 1-2 days at room temperature or refrigerate it for longer.
I like this recipe … and I have all of the ingredients in my kitchen. Can I weigh the flour instead of using a measuring cup? In this case, 1 1/2 c flour equals 12 oz. I don’t want to seem paranoid but I want to be sure to get this right and I like getting use out of my kitchen scale..
Thank you.
Hi DB! It’s best to measure dry ingredients in grams. If you click on the “metric” button in the recipe card, it will convert the ingredient list for you.
I recommend adding the juice of the lemon as well as the zest. It makes the cake more moist and more lemony.
Natasha, this cake is super delicious! Thank you so much! Hope you will post more receipts with almond flour
Hi Yuliia! Thank you. I’m so glad you love the recipe.
Can stevia replace the sugar in this recipe? I made the strawberry and peach cake this passed weekend and both were hits. I used whole wheat flower and Erythritol instead of sugar. Can I do the same for the almond cake? Have you or your sister tried this sugar substitution?? Thanks!
Hi Marjorie, I haven’t used stevia to advise. If you do an experiment, we’d love to know how it goes!
The eggs would not beat into the white peaks no matter how long I worked on them. The cake still turned out fabulous and was devoured immediately 😀
I’m so glad the outcome was still great Katia! I wonder if the speed of the mixer? Also, you’re beating the egg whites into the stiff peaks not the full egg correct?
Made this today for a party and it was fabulous! Easy recipe. Guests loved it! It looked fancy on the table, too! Thanks!
That’s wonderful, Dina! So glad to hear that.
Made this during lent and it was sooooo good!!! My middle child who wants to be in culinary school someday suggested that I should add a squeeze of
Lemon in the batter. He did squeeze some lemon to his slice before eating it as an alternative!
I might try it with a squeeze of lemon juice next time!
Thanks for the recipe! It sure was awesome! 😊
We’d love to know how you liked that version. Thanks for sharing and I’m so glad you enjoyed this!
Yum!! I made this in 2 6-in. pans baked for 18 min, cut them in half, and filled with coconut pudding, frosted with whipped coconut cream, and covered the sides in toasted unsweetened coconut. Soo good!! I reduced the sugar and used vanilla extract in the cake recipe. I make either whole wheat or paleo recipes and we’re used to lower sugar recipes so it was perfect 👍
Hi Rebecca! That’s great. Thank you for sharing that with us. Glad you loved the recipe.
Hi. This looks great. I look forward to trying it. Does this cake freeze well? Thanks
I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
Thank you. This definitely helps! My husband is sensitive to gluten so this will be perfect for him.
You’re welcome! 🙂
Thank you. This helps. I will try freezing it and hope that I have similar success.
Delicious cake! Easy recipe. I added candied lemons on top of a sprinkle of powdered sugar; not a crumb left!
Hi Jennifer! I’m so glad you love it. Thank you for sharing.
Hi
A friend made this lovely cake and it was delicious. I am trying to replicate its success. The eggs I have are rather small- should I compensate and add another.
Thanks!
Hi Dori, if the eggs are much smaller, you will likely need to add one. For reference, Four large eggs equal approximately three-fourths cup plus one tablespoon volume.
Do you have to use a mixer ? Or can you do it by hand? Apparently my comment is too short so I’m adding to this
Hi Nicole. The egg whites need to be mixed until stiff peaks form. This would be difficult to achieve without a mixer.
Hi natasha,
A quick question can i add vanilla extract or almond essence to this almond cake. If yes whats the measurements?
Hi! Yes, you can. You’d have to add this to your preferred taste. I would probably start with 1 tsp.
Thank you Natasha! This cake was a big hit last night! Your directions and video were so clear it was very easy to follow. Will definitely be making this again!
Great to know that it was a huge hit!
I LOVE this recipe! I am wondering whether I could make into small loaf pans to give away for the holidays. If so, would you have any idea of how long to cook them for?
Hi Lynda, I have not tested this recipe in a smaller batch/ pan. I would recommend looking up a cake pan conversion chart to see if that would help. I hope this helps!
I think I am going to love this cake. I made it today, it’s cooling and will be tonight’s dessert. I baked it in a 9″ pan and I think it’s too thin. Next time I will bake it in an 8″ pan, increase the cooking time and see how it goes. I don’t know if the egg whites alone would give enough structure to a loaf-shaped cake (which might collapse under its own weight), but I think it would work as cupcakes.
Hi Ellen! This type of cake gets its volume from how the eggs are whipped and then not over-mixing the batter to deflate it. It shouldn’t be flat but as you can see in the images above, it’s not super thick either. You can definitely try a smaller pan, you’ll just have to experiment with the baking time! 🙂 Let us know how it turns out.
This Lemon and Almond Cake is next level.
So easy to make. So utterly delicious and, best of all, dairy and gluten-free.
Have made this cake six times and will add a few summer blueberries to the mixture. The perfect cake for the Christmas table down here in New Zealand – Aotearoa.
I’m so glad you loved this cake. The addition of berries sounds delicious!
It really is delicious and makes an excellent cake for dairy and gluten dietary restrictions. Thank you for the review.
Can I add a tsp almond extract or is the almond flavor enough with the just the almond flour and the sliced almonds?
Hi Nancy, I haven’t tested that and we didn’t miss the almond flavor without the extract, but here’s what one of our readers wrote: “For those interested in sugar-free, my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.” I hope this helps!
Thank you. I’ll let you know how it turns out. Merry Christmas!
My doctor has me on a low carb protein diet and it’s been a challenge for this baker to eat desserts. Came across this recipe and had to give it a try. I really enjoyed this cake. So did the family. I’m wondering if it can someway turn into a chocolate cake with added cocoa for a variation? Would love your input.
Hi Dawn! I have not tested it with this recipe. I think it could work but you’d have to experiment with it. Cocoa powder can dry cakes if the ingredients are not balanced well. You may also enjoy this almond nutella cake HERE.
Made it twice. Came out very well. Your demonstration on the video is excellent and lighthearted. Wonder what can make it a little more sweet . Perhaps more of confectioners sugar?
Hi Subash, we prefer it not overly sweet, but yes, adding a bit more of that may help the sweetness. I hope you love it even more!
Can this recipe be adjusted to work in 9×13 pan? If not, can an 8 inch square pan work? I don’t have 9 inch pans.
Hi HC, I haven’t tested this in a large pan, I’m sure it could work with a few adjustments tho! If you experiment, let me know how you liked the recipe.
This is the best Almond cake recipe so far and foolproof.
Taste awesome and not dense or dry. I had it with a drizzle of maple syrup since i left out garnishing with powdered sugar.
Love you Natasha… big fan
That’s great! Thank you for sharing with us.
I love your YouTube channel- only issue…please slow down!
Thanks, Peggy
why are you instructing an inexact measuring technique, calling it “almond flour measured correctly” instead of just measuring by weight LOL?
Emmy, you can click “Metric” to get the ingredients in grams.
Hi Natasha, I would rather not use lemon in this particular cake.
Do you think the almond flavor would be enough?
Hi Monna, I think that would be fine if you don’t want lemon. For some extra taste, you can try using a little bit of almond extract of vanilla extract.
Well done Natasha,
Your cake was a success, I made it with my own Almonds & lemons from my finca in Mallorca, just after the harvest.
Especialy welcomed by my non gluten friends. Thank you so much. Maggies farm Mallorca x
Wonderful review! Thank you for sharing, Margaret.
This is the best almond cake recipe I’ve found so far. Once I saw that it called for 4 eggs, I knew it wouldn’t be dry or dense, like other almond cake recipes. This was very good. I topped it with fresh berries and a little whipped cream. Perfect weekday dessert. Thanks for sharing this recipe & thanks for the video, it helped 🙂
Hi Angela, thank you for your good comments and feedback. We appreciate it and we’re so glad you enjoyed this recipe!
My husband thinks this is the best cake ever! Not sure I would agree with that but an easy, quick nice almond cake
Hi from Australia xx
I’m so glad you enjoyed it, Janet! Thank you so much for sharing that with me.
Does this cake work with unbleached flour instead of almond flour
Thank you
Hi Ray, this cake was built around the base of almond flour. If you choose to make it with regular flour, you will need to make a series of changes, which will result in a new recipe. If you’re looking for a good sponge cake, we have one HERE that can be used for many kinds of cakes.
Love this cake!!! I have family that HATE gluten free items and they ate every crumb.
Natasha have you tried adding dried fruit? Thinking dried blueberries would be delicious.
That’s great to hear! I haven’t tried adding fruits yet but I think it would be a good experiment. If you try that, please update us on how you liked it!
Bland, so bland. If I make this again I will add almond extract. The lemon didn’t shine through either.
Any difference if I use almond meal, rather than almond flour?
Thanks
Hi Kim, I haven’t tested that to advise. If you try that as an experiment, please share with us how it goes.
Hi Natasha, This cake didn’t turn out good at all. The mixture was dry and I had to add lots of milk to make the desired consistency.
I don’t have cup measurement. I looked on internet and it says 1 and a half cup of almond flour is 144 grams. May be the problem is the measurement. Can you tell me please 1 and a half almond flour is how much grams.
I really want to try this cake again as you have good reviews.
Thank you
Hi Mirella! If you click on “metric” in the recipe card, it will convert this recipe to grams for you. 150g is what you’ll need to use in this recipe. I would also recommend you measure all the ingredients correctly, following this tutorial how to measure ingredients will help with that. I also recommended watching the recipe video to see my process and batter consistency. I hope that helps.
This cake is amazing! I made it for my friend who is celiac, and I ended up loving it and making it again for myself! (Usually I’m not such a fan of gluten free baking!) the taste is incredible and I couldn’t believe it was gluten free!
Wow! That’s when you know it’s good! I’m so glad you enjoyed it, Rachel!
I have made this cake several times, and everyone loves it. The last time, I used the zest of a mandarin orange and then, when it cooled, I glazed it with the juice of half a mandarin and powdered sugar. WOW!
That sounds delicious! Thank you for sharing, Barry.
Baking is my specialty so I wanted to make something simple and quick and this cake sounded great. However unfortunately the cake didn’t rise much (maybe 1 “) – disappointing for me giving all the positive reviews.
Hi Rachael, I’m sorry to hear that, yes, this recipe has excellent reviews. I understand you bake often but maybe I can help troubleshoot. The cake relies on the volume of the egg whites to rise. Make sure when beating not to under beat (which would make it too thin) or beat too long which would make it too dry and difficult to incorporate into the cake. I used a 9” pan for this recipe anything larger would cause it to be thinner. As you can see in the pictures provided, the cake isn’t overly thick, but it shouldn’t be too thin either. I hope that helps and hopefully you will try it again with better results.
Thank you so much for your great recipe, and shearing with me .
You are so friendly . Wish you always be happy and very successful in your life 🙏
You’re welcome, Vida. It is my pleasure, wishing you great success too!
Hi, Natasha. If I double the recipe and bake it in a 10″ cake pan, how long do I need to bake it for?
Hi Tina, I have not tested this in a 10” pan. However, if you double the recipe and use only one 10” pan, it will be too much batter. This recipe is written for one 9” pan and I have doubled it and made it into two 9” pans. You’ll have to experiment with the time depending on the size and depth of the pan(s) you decide to use.
Do you think I could use orange zest instead of lemon zest? Does almond and orange go together?
Hi Hannah, I bet that would work great with orange zest! I hope you love it!
What kind of buttercream do you suggest if we want to layer the cake?
I have a classic buttercream recipe that works well with almost anything. https://natashaskitchen.com/vanilla-buttercream-frosting/
I also have a swiss meringue buttercream that is not very sweet https://natashaskitchen.com/swiss-meringue-buttercream-recipe/
If you wanted a lighter frosting that is whipped and airy and I believe it would go well with an almond cake, I’d recommend my cream cheese frosting. https://natashaskitchen.com/cream-cheese-frosting/
This looks so good! If I halved the recipe, do you have any idea if I could do it in a loaf pan/smaller pan and what the cooking timing would be?
Hi Sara, I have not tested this recipe in half. I would recommend looking up a cake pan conversion chart to see if that would help. If I had to guess maybe a 6-7″ pan. As for baking time, you’ll have to experiment but I’d recommend checking at about 20mins and then seeing how many additional minutes you’ll need to add on from there. Let us know how it works out for you!
I haven’t make this cake yet. I was wondering if we add ricotta cheese like your blueberry ricotta cake. Would it still work?
Hi Claudia, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
This recipe is easy and the cake is fantastic! It’s moist and a great hit with family and friends. It seems even better the next day (if there are leftovers!). My question is- should this be stored in the fridge or can it be left out on counter overnight?
I’m so glad it was a hit, Jane! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving,
Has anyone tried using aquafaba instead of egg white for this recipe? Would love to know if it can work to make it egg free. I’m dying to have gluten free almond cake again. I can’t have eggs. please let me know if not aquafaba anything else that might work for replacement. Recipe looks amazing!
I haven’t tried that yet, Denise. But maybe others have and can share it with us.
I love to use vanilla extract in cakes, so has anyone added a bit of vanilla? If so, how much and how did it affect the end result? Thanks.
Hi Tina, you can try it. It shouldn’t negatively affect the recipe. It would also depend on the type of vanilla you are using. If you are using good quality vanilla that has a strong flavor, you shouldn’t need more than 2-3tsp. Good luck!
Hi Tina,
I used vanilla extract in this cake, and it turns out great.
Hi Tina,
I used vanilla extract in this cake, and it was great.
My family loves this cake. It’s healthy and very tasty. I used a bit less sugar (8/10). Delicious! Thank you Natasha 🌸
You’re so welcome. Great to hear that your family loved this cake, thanks for sharing that with us.
I loved this recipe!!! Delicious! Do you think I could add apples?
Hi Emily, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi, can i double the recipe so i can bake it in a rectangle pan or will that affect the taste and density?
Hi Layla, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
Hello, does the almond flour need to be packed into the measuring cups, or measured like all-purpose flour, spooned and any remaining dome evened with a knife? Thank you.
Hi Lydia, I provide instructions for this in the recipe notes under, “How to Measure Almond Flour Correctly.” 🙂
Hi Natasha,
I made this beautiful almond cake and was very happy with its outcome. I will admit I was a bit worried it may be dry but it was light, soft and moist. I substituted the sugar for coconut sugar due to excluding sugar from my diet. It was a real treat to eat cake again.
Thank you and continue putting recipes out for those who need to watch sugar and gluten.
Thanks for sharing that with us, Yasmin. Good to know that it worked well using coconut sugar too!
Fantastic and easy recipe!!! It takes like 10 mins to make ! Mine even baked in less than 30mins. Great cake to serve to guests, kids, everyone . Deliciously moist and with no added fat. Absolutely perfectly moist and yummy !!! Everyone enjoyed it and it was gone in minutes ! You have to try this recipe !
Thank you for your good comments and feedback. I’m happy to now that you enjoyed making this recipe!
The cake was just amazing… My kids loved it… It didn’t tk 5mins for everyone for finish the to he cake… It’s was soft and moist… I’ve tried so many of ur recipes.. chocolate cake, vanilla cake,cookies..etc …. All just perfect and yummy… All the recipe are saved in my Diary…
That is awesome! Thank you for sharing that with us, I hope you and your family will love all the recipes that you will try.
Question:
I love this cake and am going to make this for my granddaughter who can only have gluten free.
When freezing this cake should you hold off using confectioner sugar until it thaws ?
Thanks so much!
Hi Joyce, I haven’t tested freezing that but like you said, I would hold off on the confectioner sugar until you’re ready to serve.
Here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
I never read the reviews about this recipe until today. I want to start by saying that this is the most delicious cake I’ve ever made. My friends and family love it so much , that they ask me to make this every time they come and visit me. I made this for my neighbor who is a chef and she loved it so much. I don’t understand the negative reviews -sorry. Natasha, this recipe is delicious and I want to thank you for sharing this and so many other delicious recipes with your readers. I will be making this for Thanksgiving and I will also be making it for Christmas . This will be my Christmas present for my neighbors. Love the taste, texture and everything about this recipe!!
Hi Lizzy, your comments just made my day brighter! Thank you for your great feedback, it helps inspire me to do more recipes for you all!
Natasha do you think this would work with coconut flour and shredded coconut on top. I might have to try it .
Hi Silwana, I honestly haven’t tried that with coconut. Some readers have reported using coconut flour and liking it. If you experiment, please let us know how you want it!
I am not sure about the comments that the cake didn’t work. I am not a good baker but this recipe appeared easy to me, so I decided to make it , and I had some almond flour on hand . Easy and so yummy. It looked great and it came together like a dream. I can see myself making often to use up my flour.
I’m so happy to hear you enjoyed this recipe, Silwana!
How would subbing wheat flower work? Should I use more or less flower?
Ho JoDee, I haven’t tried this with wheat flour to advise on the outcome.
Can you add poppy seeds to this recipe? If so when and how much?
Hi Galina, I haven’t tried adding poppy seeds but I think it would work to add some to the batter, folding it in at the very end before baking.
Do you think the recipe would work baked in a charlotte cake pan?
Hi Deborah, that pan is so beautiful, but to be honest, I haven’t tried it that way to advise it on the outcome. I worry when trying to remove it, it will break apart.
Recipe was wrong . Was over baked in 20 minutes and not a good recipe
Hello! Do you think sugar substitutes like coco sugar would work for this recipe? Hoping to make one for an in-law who’s diabetic.
Hi Terrie, I haven’t tested a sugar substitute, but here is what one of our readers wrote: “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.
I made it today as cupcakes using Monk Fruit in the Raw. Came out great! This is a wonderful versatile recipe. Orange Zest instead of Lemon or Vanilla and/or Cocoa, Cherry-Almond. Easy and fun! Thank you Natasha! Wonderful recipe. I am going to send it to Dr Guidry!
You are welcome! Sounds great, I hope he loves it too.
What brand of almond flour do you recommend? Is almond meal the same as almond flour? Thanks
I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.
No. Almond meal is courser. Flour is fine more like wheat flour. I use Publix Brand Greenwise Almond Flour but I also love Bob Red Mill’s.
The best cake EVER! I added a tsp of almond extract and skipped the powdered sugar since it was sweet enough already. I was so surprised by how moist and fluffy it turned out, just as Natasha predicted. I will definitely be making this again. Thank you!
You’re welcome! Glad it turned out great.
What do you mean by measured correctly? I don’t see an explanation, but it’s quite possible I’m just missing it.
Hi Julie, please see our post here on measuring.
I loved it. It’s like marzipan–moist, almondy, not too sweet. I didn’t have almonds for the top, but we enjoyed it all the same. My daughter is gluten-free so this was her birthday cake. I don’t think it’s really all that easy to make, but I managed.
I’m so glad you gave this a try and enjoyed it, Violetta! Happy Birthday to your daughter!
This cake was just ok, not very interesting, not in texture or flavor. There are other more interesting almond cakes out there. While other recipes may require more ingredients or more steps, they are also better. This cake was also very thin, even in a 9″ round pan. I tried to jazz it up with a glaze after trying it and finding it bland but that didn’t really help too much either. I think that if you are strictly gluten-free you might use this as a quickie cake with fruit or fresh whipped cream but otherwise, I didn’t think it was that great.
Hi Jennifer, this has been a very popular cake and I am always happy to help troubleshoot. You mentioned it seemed very thin. The cake relies on the volume of the egg whites to rise. Make sure when beating not to underbeat (which would make it too thin) or beat too long which would make it too dry and difficult to incorporate into the cake.
Hello, is this recipe good for cupcakes?
Thanks!
Hi Chrisy, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I’d like to make a layer birthday cake to serve about 8 people
Usually 2 x 5- 6 inch cakes are perfect.
Has anyone tried 5-6” pans cut in half and what did you change – cooking temp / time etc. ?
Hi Li, I haven’t tried using those sizes but you would probably need some modifications in bake time. I’m not sure if this recipe would overfill a 6″ pan. Here’s a helpful article when converting cakes to different sized pans.
Hi, your recipe sounds absolutely lovely, my friend recommended it. On the nutrition chart it does not say what the size of a portion is (typically it would say 1/8 of a loaf or something like that). I am a Diabetic so it is important for me to know how many carbs are in what size portion. Thanks!
Hi Vivien, this cake serves 8. 1/8th of the recipe equals a serving. I hope that helps.
I made it with rice flour, I thought I had almond flour .came out tuff and dry. Is it because of the rice flour?
Hey Lucy, that may be the culprit. It’s hard to say what the outcome would be or if that is the reason why without trying rice flour myself.
I made this for a family gathering today. It was a huge hit. So delicious. It was so simple to make too! Will definitely make it again.
That’s just awesome! Thank you for sharing your wonderful review! I’m glad to hear it was a hit, Mona!
So delicious! I made this for my husband’s birthday and he’s raves about it ever since. Today I made it for Father’s Day. This time I baked it in an 8” round pan for 30 minutes, it came out moist & delicious. Thank you for sharing this wonderful recipe!
I’m happy to know that it’s always a hit! Thanks for sharing that with us, Rebecca.
Hi. Do you think this would work for a layer cream with cream between layers? Would I be able to cut this Into two layers?
I once tried an almond cake in Cali in a Eurpoean cafe and it was soo delicious. Want to kinda try replicating it. What do u say?
Hi Elena, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
I would suggest doubling the cake vs. Trying to cut. The cake is only about 2” high
Made this for Mother’s Day morning tea everyone loved it. I did add 2 tbs of lemon rind instead of one.
That’s so great! Thank you so much for sharing that with me.
I made the cake but it didn’t raise much! What did I do wrong???
Hi Rena, it’s hard to say without being there. Is it possible an ingredient of the process was substituted? I suggest following the recipe as written. It relies on the volume of the eggs to rise.
Oh my gosh–outrageously good! The only thing is it kind of stuck to the bottom, maybe I will grease it more or perhaps I needed to cool it longer?
I’m thinking about trying this with natural coconut flavoring and shredded coconut next time. But I’ll always come back to this version–it’s perfect! Thanks so much for sharing it 🙂
I’m so glad you enjoyed it!
Making this cake again as it was a big hit with my guests at my last dinner party.
Thanks Natasha!
Glad this cake was a hit! Thanks for sharing that, Robert.
Soooo good!! Made this for my Mom bec 1) she loves nuts, esp almonds, 2) she’s not fond of extremely sweet cakes. This was perfect!!
I added 1/4 tsp cinnamon as an extra. I was worried abt the egg yolk almond flour paste at first bec it seemed too thick. I’m glad I didn’t add any milk bec I really just needed to fold in the egg whites slowly like you said. This is best w coffee or tea!
Thanks, Natasha!
I’m so glad you both enjoyed this recipe, Dianne! We don’t care for overly sweet desserts either, and this was a perfect balance.
Hi Natasha! May i ask if how to double this recipe please? I tried your recipe and it was end up perfectly ❤️
Hi Anabella, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
Hi, can I top this with a caramel almond topping and then bake it? Will that affect the rise of the sponge underneath?
Hi Noor, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
i watched the video and looks so easy to do! question: how long would a cake keep if left out wrapped in saran wrap?
Hi Martina, It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving.
Almond cake looks wonderful. Will it freeze well
Hi Iana, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
Re freezing, does anyone know why it is good to let the cake sit under a tea towel for a night before freezing it? The cake is cooling on the counter at this very moment. Yippee!
Steam turns to ice if frozen too soon
I used fairly coarse ground almonds, from Trader Joe’s, plus orange zest and 1/4 tsp almond essence. Delicious!
Very nice! Thank you for sharing that with us, Susan.
The recipe for red velvet cake and almond cake amazing I love watching you cook amazing recipes
Hi Tazmin, I’m glad you enjoyed those recipes! Thank you for sharing your good feedback with us.
I’m going to try this tonight. I can’t wait. Thank you for all you’re recipes. You’re awesome!
You’re welcome, Addie! I hope you love this one too!
Hi Natasha! Anxious to make this recipe. Am diabetic and wondering if I could use a sugar substitute! .
Hi Ann, I haven’t tried a substitute for this recipe but here’s what one of our readers wrote “I substituted the sugar for Swerve granulated & powdered sugar and it came out great ! Didn’t have a round pan, but square worked just fine.” I hope this helps
Could you give measurements in grams instead of cups
Hi Jill, click on Metric in the recipe card and you will see the gram measurements.
There are many conversion tables online. Save one to your photos.
Don’t we need to add baking soda and baking powder like regular cakes?
Hi Bharathi, I suggest following the recipe as written. It relies on the volume of the eggs to rise.
Absolutely amazing Natasha… thank you for the recipe. How long can you keep this( not that it lasted long in my household )
You’re welcome! I’m so happy you enjoyed it, Anuji!
This is absolutely amazing, thanks Natasha
Thank you so much!
Dear Natasha, this cake is so delicious! Everyone in the family love it! They’re asking for more! Thanks so much. Edina from Sydney Australia
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello Natasha, I made this cake quite few times as my husband is sensitive to Gluten.
I have a question – can we freeze the cake? If yes, please let me know the process. Thank you!
Hi Bharani, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
First time making a cake with almond flour! It’s soooo good! I added more lemon zest and a handful of frozen blueberries!! Delicious!! Next time maybe I’ll add cocoa powder and strawberries!! Natasha’s recipes are always the best!
That’s just awesome! Thank you for sharing your wonderful review!
I love all of Natasha’s recipes but this is my favourite! The cake is very light but the flavour is so complex and delicious, even though the cake only has 5 ingredients. I ran out of lemons so I just used 1/2 a tablespoon of lemon extract. Thank you Natasha!
That’s so great! It sounds like you have a new favorite!
It was unbelievably great. I love it and I added to my list.
Thanks for your absolutely amazing and delicious receipt.
You’re welcome! I’m so happy you enjoyed it, Maryam!
Hi Natasha.
I made the cake and turned out very good. I like it a lot. The only thing, I don’t like any citrus taste in my pastry. Any suggestions what I can substitute zest with?
Thank you.
Hi Marina, I’m happy to hear that you enjoyed the cake. I have not tried any other substitute aside from the citrus zest to advise. You can try to omit it from the recipe and see how it goes.
Made this today. It’s delicious. Nice and moist and airy. Will definitely make again.
I’m so glad you enjoyed it!
Made this it was super easy and the cake came out soft and moist and was so good
I’m so glad you enjoyed it, Gayatri!
Doubled the recipe to use up ground almonds left over from Christmas baking. Did not separate the eggs, and beat the whole eggs with the sugar 5-10 minutes, which increased the volume considerably. Added the ground almonds, zest and almond extract by hand. Baked it
in a 9.5 x 14.5″ pan.
Perfect! Thanks for the recipe.
Glad you loved the result, Trudy. Thanks for sharing that with us!
I’m thinking of making this into a layered cake for my mom’s birthday tomorrow. Do you think it would go well with a butter custard as filling? The recipe I have for the custard isn’t super sweet and I usually use it to make Swedish almond cake.
Hi, I haven’t tested that but it sounds delicious.
This was so easy and it was devoured almost immediately. I’m thinking of adding a drop of almond extract to it next time.
Don’t you love easy recipes that are also so good? I’m glad you enjoyed this, Ann!
made almond cake everyone loved it.if i was to add almond extract when would i add
it smells like eggs, tastes like eggs, mixed with a hint of lemon, even though I followed the recipe and video precisely. it looked exactly like yours in the video. the process was pretty easy but if there was a way to use less eggs It would be much better. im not sure why my cake tasted like this. maybe my eggs were bigger who knows. anyways good and fun recipe regardless.
I’ve heard that if you allow the eggs to warm to room temperature before using, they incorporate better and taste less eggy. Just what I read somewhere.
Can this cake be frozen?
Hi Cindy, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
Hi Natasha,
Can I use crushed almonds in the batter to give extra crunch to the bites? would that require a change in baking time?
Hi Amita, I haven’t tried that, but I imagine that may work. If you experiment, I would love to know how you like that.
I use 1/3 cup maple syrup for the sweetener. It makes for a different consistency but once I fold the egg whites in, it’s just fine. I also add 1/2 cup of frozen blueberries and because of that cook for an extra 7 minutes. I use a silicone loaf pan. Love this cake and make it all the time.
Thank you so much for sharing that with me, Christine!
Can you add berries internally to this cake. I’m thinking a mixture of frozen cranberries and blueberries
Hi Deb, Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
I just want to say that I have made cake with this recipe as a base maybe 30 or 40 times. I’ve used different citrus and different flavors, made two for a layer cake, used it as a base for trifle type desserts. It is so easy and so reliable. I have it in the oven now as a lemon spice cake with coconut sugar in place of half the white sugar. I’ve even made a chocolate version and it always comes out so good. No matter where I bring dessert to, this always gets compliments. I even sent someone the recipe to use as their daughter’s wedding cake. The most important piece of the recipe is to measure the almond flour correctly and to make sure your bowl and beaters are CLEAN for the egg whites and free of any grease or fats. It’s so easy to get great results.
Hello Mikala, wow that’s so awesome! I’m very happy to read about your good comments and feedback, thank you for sharing them with us. I’m glad that this is your go-to-recipe!
Mikala, what did you do to turn it into a lemon spice cake?
Hi Natasha! Just made this recipe, turned out amazing! for next time,can I substitute lemon zest for orange zest
Great to hear that! I haven’t tried that yet to advise but I think that will work well too. Please share with us how it goes if you try that!
Can you link to that nice flat spatula you use in several videos. Thanks. Going to make this cake and the strawberry cake for a baby shower this weekend!
Hi MJ, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I don’t have almond flour, would oat flour work?
Hi there, I honestly haven’t tried oat flour yet to advise. Others commented that they used almond meal and it turned out great. As long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well. If you do an experiment, please share with us how it goes.
I’m so happy I found your kitchen, Natasha! This will be the third recipe I’ve made of yours and it was brilliant! I’ve booked marked your site and look forward to coming back for more amazingness.
Aww, that’s the best! Thank you so much for sharing that with me. I’m so happy you discovered our blog. Welcome! 🙂
Hello!
I love your recipes Natasha!!
What change in baking time would you suggest if I only have an 8” springform pan?
Thank you!
Hi Tracy, it will be slightly taller but that should work! I hope you love this recipe.
Hi Natasha, is it necessary to bring the eggs to room temp?? I’ve made this recipe before and it was delish! But today I was in a hurry and forgot to warm up the eggs. Now i’m in the middle of baking and worried I messed up too much!!
Hi Zara, it may impact the volume and rise. I hope it works out!
Hi natasha, to make a double recipe, do I just double the ingredients to make double batter?
Hi Matt, doubling this up should work! One of our readers tried it doubled in a 9×5 and loved it! Yes, you would double all ingredients.
Hi natasha, can I put this in a stand mixer, if so is it better to make it in the stand than a regular mixer?
Hi Jake, yes, you can use a stand mixer instead of an electric mixer.
I will try to make it. I would like non gluten recipes.
Thank you.
Hi Dorina, check out our Gluten-Free Recipes here.
This cake was so fun and easy to make! It was the first time I made anything with Almond flour and it turned out beautifully!!! The cake was full of lemony goodness!!!
Hi Patricia, I’m happy to know that you loved this recipe. Thank you for your wonderful review!
I watch your videos every time, I am russian who lives in nj and I love home cooking!!!!
Thanks for always watching! I hope you’ll love every recipe that you will try.
Love your recipes! This receipe was easy and delicious! Thank you Natasha! 🙂
Hi Michelle, I’m glad you are enjoying my recipes! Thank you so much for sharing.
You are the best Natasha. All your recipes are amazing. I have tried this cake recipe many times and it always comes soooo delicious. Many many thanks beautiful.
Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!
This cake turned out well. Followed the directions exactly. It was less than an inch high and I used a 9″ springform.
Can this recipe be doubled and baked in one pan or would you suggest to make two layers?
Good to hear that! Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavoured whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
Just made this today with help from my 4 year old son – and we both really enjoyed it! I forgot the almonds on top, and i’m sure that kicks it up even more but it was great and very simple to make. Moist, just sweet enough and 4 year old approved . We will definitely be making this again! 🙂
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I made it. Taste and texture are great but it’s only about 1/2 inch high! Not a great visual for a birthday or a company dessert. So I surrounded it with strawberries cut in half.
It would help to have the almond flour given as a weight.
Hi Deborah, it should be taller than 1″. I would suggest watching the video tutorial in the post to see where things started to look different. Click on Metric in the recipe card and you will see the weight measurement. It may be too much almond flour.
Or maybe the pan was to big?
Hello,
I made this thrice already. Thank you so much. What are your tips to make it more moist instead of dry. Mine’s turning out dry but delicious. Should I add another egg?
Hi Arvs, a dry cake is usually due to over-baking which can dry out the crumb in the cake.
I made it, came out really good, i know this is a repeat 👍
Hi, I have two questions. 1. Can this be made with a stand mixer?
2. Is it important to do the egg yolk and egg white separately? Can all be combined together in one go in a stand mixer?
Hi, I would highly recommend making the recipe as written and you can use a stand mixer instead of an electric mixer.
Not sure what I did wrong, but mine turned out very flat like a thick cookie. The taste was good, however but not super moist.
Hi Lora, are you possibly using a larger pan to make your cake very flat and cause that to bake faster. Was anything else possibly altered in the recipe?
And does this cake rise while baking? If so, how much, approximately?
Thank you!
Hi Arielle, I suggest watching the video to gauge.
Hi, I was reading through the comments, and this cake seems pretty awesome and highly recommended. This morning I made an almond cake using a different recipe, but the instructions weren’t as clear, resulting in different results.
I would like to try the recipe, but I was wondering if it needed a simple syrup kind of thing to keep it moist? The batch I made this morning was a bit dry, so I’m more cautious of that now. 🙂
Thank you!
Hi Arielle, we don’t normally add anything besides what is in the recipe. Be sure not to over-bake the cake.
Delicious! Made this for my husband’s birthday. Lightly sweet, moist with a very light marzipan flavor. We will make it again.
Thank you for sharing that wonderful review with me, Rebecca! I’m glad you enjoyed that.
Natasha, I made your almond flour cake today for New Years. It was so easy and came out so tender and moist. I followed your recipe exactly but for one thing, I did not have a lemon, so I used an orange instead. Boy was it good, thank you for a great gluten free recipe.
Happy New Year, Cass! Thank you for sharing that wonderful review with me!
Very good, one of the best cakes I tried making…
That’s just awesome! Thank you for sharing your wonderful review!
Hi there, Natasha!
I love all of your recipes! Have you tried the Almond Cake recipe with a sugar substitute? And if so, could you please give me some recommendations?
Thank you!
Thank you, Jennifer but I honestly haven’t tried any other substitute to advise. I recommend checking the comments section below the recipe if someone else has tried it.
Hi Natasha,
I was searching for a gluten free cake recipe and am so happy I found one.Looks simple and amazing with just 4 ingredients.I want to try it ASAP. I am out of lemon but I have lemon essence. Can I substitute the 1tbsp lemon zest with lemon essence? If yes how much?
Hi Samina, I imagine that should work too but I have not personally tried it to advise. But I imagine that will work.
Hi Natasha,
I tried the almond cake today and it turned out awesome. I added 1tsp of lemon extract and 3 Tbsp of lemon juice as I did not have lemon zest and the flavor was perfect. So moist and delicious and easy to make .
Gluten and dairy free unbelievable!!!. The sweetness is so balanced with lemon flavor and the almond crunch..over all it’s amazing!!!.Thank you so much for coming up with a gluten free yumilicious recipe!
I would greatly appreciate if you can share more gluten free recpies of cookies and cakes .
Thank you so much for that suggestion Samina! I’m so glad you enjoyed this recipe!
Just enjoyed this cake for dessert following your Chicken and Broccoli stir fry! Both recipes were great and we will definitely be making them both again. Thank you for your delicious recipes!
Hi Gillian, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!
This cake is awesome. It’s like marzipan in cake form. It was super easy to make. The first time I made it, I had it with homemade cream cheese ice cream. The second time I made it, I had it for breakfast!! Delish.
Hi Martica! I’m glad you loved the recipe. Thank you for sharing.