Almond Cake with Lemon

Lemon meets almond in this cake from Provence

The almond cake with lemon from the Biscuiterie de Provence is a gluten-free almond pastry with natural lemon extract, baked entirely without flour. Not a heavy lemon cake, but a light, moist original from Saint-Maurice-sur-Eygues with 32 percent almonds.

The almond cake with lemon is the fresh version of the Délice de l'Amandier, baked by the Biscuiterie de Provence in the Drôme Provençale. A drop of natural lemon extract is added to 32 percent almonds, free-range eggs, and creamed butter, giving the nutty batter a bright, summery lift. It contains no flour.

As soon as you cut into it, the scent of almonds rises, followed by the lemon—fine and clear as a summer morning. The crumb is moist, delicate, and golden yellow, with a nutty aroma and a fresh zing. No flour weighs the batter down, keeping the cake light. Just one piece, and your coffee tastes a little more southern. Refreshing.

Where the almond meets the lemon

The appeal lies in the contrast. The almond provides warmth and richness, the lemon adds a bright, zesty accent on top, and neither overwhelms the other. That is the taste of the South of France—sunny and light at the same time.

Just 0.1 percent lemon extract is enough to make the cake taste of the south without becoming sour. The 32 percent Mediterranean almonds balance this out, providing its creamy, moist texture. Forgoing flour is not just a concession to those with allergies, but the reason why the cake tastes so rich and purely of almond. Never gummy, never dry.

A summer dessert with sorbet and berries

It is best to cut this lemon almond cake into narrow bars and serve it with espresso or as a light dessert after a summer meal. The almond cake with lemon also makes a fine companion to afternoon coffee.

It loves the company of fresh fruit, a few strawberries, some lemon sorbet, or a handful of raspberries, and harmonizes perfectly with a sweet fruit sauce. Served slightly warmed with a spoonful of crème fraîche and a glass of cool Muscat, it becomes a little afternoon in Provence.

The cake stays fresh for a long time in its practical tin and makes for a great gift.

A quick note on the tin, as the cake can sometimes be a bit stuck. Cut it once down the middle, turn the tin over, and bend the edge slightly outward. If you then tap the bottom, the cake will usually slide right out. Finally, peel off the thin piece of baking paper stuck to the bottom and cut the cake into bars or wedges.

If you prefer things simple, choose the classic almond cake without lemon, and for those who love lemon, you can also find it in the almond macarons with lemon.

Six generations of almond artistry from the Drôme

The cake is baked at the Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family estate with a view of Mont Ventoux. For six generations, everything here has revolved around the almond. Over the years, the almond trade grew into a small workshop with over 150 recipes, both sweet and savory.

As early as 1833, ancestor Joseph Bédouin traded in almonds, apricot kernels, and linden blossoms; today, Frank Bédouin runs the house with his wife France and his brother Victor. Creamed butter from Charentes-Poitou provides the delicate melt, while real lemon extract replaces artificial flavoring for the aroma. No dyes, no preservatives—as is proper for fine pastries.

You can find the entire range at the Biscuiterie de Provence, and more sweets in our French sweet pastries collection. Sunshine in a cake, all year round.