Lemon & Grapefruit Almond Cake

Despite the moody British weather, I'm taking the liberty to claim that spring is in full swing. And what better than citrus to celebrate spring?
I'm bringing you this incredibly moist, zing-y, melt-in-your-mouth lemon and grapefruit almond cake. The almond flour lends a moistness factor of infinity, meaning this cake only needs a little bit of coconut oil to give it that little extra tenderness. The almond extract adds a sweet undertone, one that if asked, you most definitely wouldn't be able to place your finger on. And the citrus flavors? Well, they're what really make this cake shine!

I'm going to let you in on a little secret. The grapefruit happened by accident. I was zesting a lemon, and then panicked when I realized it was my last one. We were out of oranges as well... And then I spotted it: a single grapefruit at the back of my fridge. Grapefruit to the rescue! And now, I wouldn't make this cake any other way. Combining the two zests adds a real depth of flavor and richness that is extraordinary. That said, just lemon would be oh-so-good too!

The final touch, the lemon glaze, is extremely simple, so don't miss it. It adds a final burst of tang, an envelope of sweetness and a sugary crustiness that completes this cake. It's time for you to now enjoy spring with a burst of zing! Make this. Now.

Oh, and Happy Easter!

For the cake:
1 1/2 cups plain flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest
1 tbsp grapefruit zest
1/4 cup coconut oil, at room temperature
3/4 cup granulated sugar
3 eggs, at room temperature
1/2 cup ricotta cheese
1/4 cup freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract

For the glaze and topping:
3/4 cup powdered sugar, sifted
3 tbsp lemon juice
1/2 tsp almond extract
1/2 tsp lemon zest
water, to thin
2 tbsp sliced toasted almonds, for topping

Preheat the oven to 175 C and line a loaf baking pan with parchment paper. Set aside.

In a medium bowl, sift together the flour, baking powder and salt. Mix in the almond flour and lemon and grapefruit zests.

In a separate, larger bowl, beat together the coconut oil and sugar. Add in the eggs and beat again. Finally, add the ricotta, lemon juice, vanilla and almond extracts and beat once again until thickened and fluffy.

Pour in the flour mixture into the wet ingredients and stir until just combined.

Place in the oven and bake for 50 minutes until top is slightly golden brown and a toothpick inserted comes out clean. 

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Be sure to make sure the cake is completely cool before glazing!

Once cake is completely cool, make the glaze.

Whisk together all the ingredients for the glaze, except water (and sliced almonds, of course!). If the glaze seems too thick, add water until a desired consistency is reach. If it's too thin, add some more powdered sugar. There's no perfect consistency and it's really up to you. Sometimes I'm in the mood for a really thick layer, other times I just want a thin coating.

Ensuring cake is completely cooled, drizzle the glaze over top and sprinkle on the sliced almonds. Let the glaze set for around 20 minutes before serving.

Slice, serve and enjoy!


  1. Hello Tanvi,
    Looks wonderful! Can I use all almond flour? My father has diabetes and I would like for him to enjoy some cakes.
    Thank you.

    1. Hi! I don't see any reason why you shouldn't be able to! However, almond flour is quite moist as compared to regular flour so I would reduce a bit of added moisture in the recipe - you could either use one less egg or cut the amount of ricotta in half.

      If you try it and it works, do let me know!