Gâteau de Pâques — Classic French Almond Lemon Cake
Easter Cake
A light French Easter cake with almond flour, lemon zest, and a silky vanilla glaze.
Nutrition (per serving)
This gâteau de Pâques is my favorite way to welcome spring — a tender almond cake brightened with lemon zest and a whisper of vanilla. It feels both elegant and homey, perfect for an Easter table where you want something pretty without fuss.
The texture is moist and slightly dense from the almond flour, while a thin vanilla-lemon glaze keeps each slice pleasantly sweet. Serve with fresh berries and a pot of coffee or tea; it’s the sort of cake people will ask you to make again.
Ingredients
- Almond flour (finely ground):2 cups
- All-purpose flour:1/2 cup
- Baking powder:2 tsp
- Salt:1/4 tsp
- Unsalted butter, softened:1/2 cup
- Granulated sugar:1 cup
- Large eggs:4 pieces
- Lemon zest (from 2 lemons):2 tbsp
- Fresh lemon juice:2 tbsp
- Vanilla extract:1 tsp
- Almond extract (optional):1/4 tsp
- Milk:1/4 cup
- Butter or oil for pan:1 tbsp
- Powdered sugar (for glaze):1 1/2 cups
- Heavy cream (for glaze):2 tbsp
- Sliced almonds (for topping):1/4 cup
- Fresh berries (optional, for serving):1/2 cup
Instructions
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Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
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In a medium bowl whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
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Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and almond extract if using.
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Fold the dry ingredients into the wet mixture in two additions, alternating with the milk, until just combined. Do not overmix.
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Pour the batter into the prepared pan, smoothing the top. Sprinkle sliced almonds evenly over the surface.
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Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
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Let the cake cool in the pan on a wire rack for 15 minutes, then release the springform and transfer the cake to the rack to cool completely.
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Whisk powdered sugar with heavy cream and a teaspoon of lemon juice to make a smooth glaze; drizzle over the cooled cake and scatter additional sliced almonds or berries if desired.
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Slice and serve at room temperature with fresh berries alongside.
Tips & Notes
- Room-temperature eggs and butter will incorporate more easily and give a lighter crumb.
- If you prefer a brighter lemon flavor, add an extra teaspoon of lemon zest to the batter.
- Almond flour varies in texture — choose finely ground for the best cake crumb.
- To make ahead: bake the cake, glaze it the morning of serving, and keep lightly covered at room temperature.
