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

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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