Lemon Almond Cake

Lemon Almond Cake
Easter is this weekend; I was looking for a nice light spring dessert and this lemon almond cake is perfect! Lemons really scream spring to me and combining them with almonds in a cake like this is just beautiful. This is an almond based cake where half of the flour is replaced with almond flour/meal which helps keep the cake nice and light. Butter keeps this cake moist, plenty of lemon zest and juice adds a ton of flavour and the cake is finished off with a topping of almond slices which adds a hit of crunchiness. This lemon almond cake is amazing just like this but I like to make it even better by drizzling it with lemon syrup to add even more lemon flavour and make the cake so nice and moist! I enjoy this cake best when it's still warm from the oven but it's also good at room temperature. If you are looking for a nice light dessert option this spring, this lemon almond cake is a stunning option!

Lemon Almond Cake

Lemon Almond Cake

Lemon Almond Cake

Lemon Almond Cake

Lemon Almond Cake

Lemon Almond Cake

Lemon Almond Cake
Lemon Almond Cake

Lemon Almond Cake

Prep Time: 5 minutes Cook Time: 25 minutes Cool Time: 20 minutes Total Time: 30 minutes Servings: 8

A light, moist and tender lemon almond cake!


ingredients
    For the lemon almond cake:For the cake:
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almonds slices or slivers
  • For the lemon syrup:
  • 1/2 cup sugar
  • 1/4 cup lemon juice
directions
    For the lemon almond cake:
  1. Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
  2. Mix flours, baking powder and salt before mixing into the wet ingredients.
  3. Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  4. Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
  5. For the lemon syrup:
  6. Simmer the sugar and lemon juice until the sugar has dissolved.

Option: Omit the lemon syrup.
Nutrition Facts: Calories 540, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 120mg, Sodium 263mg, Carbs 54g (Fiber 2g, Sugars 38g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam

6 comments:

Stepping Stones said...

I love your recipes! My question is can I make this several day ahead and freeze it? I love recipes that I can make ahead and serve to a group.

Kevin Lynch said...

Stepping Stones: You can make it ahead and freeze it, but hold of on adding the syrup until you thaw it and rewarm it. Enjoy!

Heather Hiestand said...

I just put this in the oven. Thanks for the recipe!

Bolos Priscila Beneducci P√Ętisserie said...

Delicioso!

Beeje said...

Lemons and almonds, two of my favorite flavors. I'm also a big fan of the lemon-poppy seed combo; wonder if that would work well here? Only one way to find out!

Kevin Lynch said...

Beeje: Poppy seeds would be a nice addition!

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