Lemon caprese cake easy recipe. The cake is made with almond flour and is a delicious gluten-free cake suitable for intolerant, because it does not contain wheat flour. It is a soft and delicate cake, a variation of the classic chocolate caprese cake.

To prepare it, use a 24 cm diameter cake pan.

You can use the  almond flour or finely ground 200g of almonds in the food processor.

Try also the classic chocolate caprese cake


  • 200 g almond flour
  • 4 eggs
  • grated peel of a lemon
  • 160 g sugar
  • 150 g butter
  • 30 ml limoncello liqueur
  • 70 g potato starch
  • 8 g baking powder
  • icing sugar for garnish


  1. Take two large bowls and break the eggs separating yolks and egg whites.
  2. Whisk the egg whites with an electric mixer.
  3. Take the bowl with the egg yolks and add the grated peel of a lemon. Add the sugar and mix with the electric mixer. Add the melted butter, limoncello and potato starch a little at a time.
  4. Mix until you get a nice homogeneous mixture, then add the baking powder and mix again.
  5. Finally add the almond flour a little at a time. Gently mix to incorporate it all.
  6. Take a 24 cm diameter cake pan with the bottom lined with baking paper. Pour the mixture and level with a spatula or a spoon.
  7. Bake for 40 minutes, at 180°C / 350 F / Gas 4 in a static oven or 170°C / 375° F / Gas 5 in a ventilated oven.
  8. After cooking, wait a few minutes. Then open the cake pan.
  9. Decorate with icing sugar and lemon slices. The lemon caprese cake is ready to be enjoyed after lunch or for breakfast.
  10. If you like the lemon caprese cake recipe , share it with your friends and send me the pictures of your cake. See you soon!

Articolo scritto da Benedetta

Leave a Reply

Have you tried the recipe? Tell Benedetta! Do you have any doubts? Ask and she will answer you!