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
A light, moist and tender lemon almond cake!
ingredients
- 1 cup unsalted 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
- 1/2 cup sugar
- 1/4 cup lemon juice
For the lemon almond cake:For the cake:
For the lemon syrup:
directions
- Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
- Mix flours, baking powder and salt before mixing into the wet ingredients.
- 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.
- 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.
- Simmer the sugar and lemon juice until the sugar has dissolved.
For the lemon almond cake:
For the lemon syrup:
Stepping Stones says
March 31, 2018 at 1:43 pmI 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 says
March 31, 2018 at 1:45 pmStepping 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 says
March 31, 2018 at 10:22 pmI just put this in the oven. Thanks for the recipe!
Bolos Priscila Beneducci Pâtisserie says
April 1, 2018 at 10:29 pmDelicioso!
Beeje says
April 5, 2018 at 12:02 amLemons 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 says
April 5, 2018 at 4:35 pmBeeje: Poppy seeds would be a nice addition!
Dani says
December 18, 2018 at 5:02 amWhat a delicious cake! Thanks so much for such an easy recipe. Will bake another one in a couple of days. Would like to try to swap the butter for olive oil, because my daughter has a dairy allergy. Would that work as well and how much would I need?
Michele Schnieders says
March 31, 2019 at 4:25 pmI want to make it for a bake sale. does it have to be warm. Can it be served at room temperature?
kevin says
April 1, 2019 at 4:16 pmYes it can! Enjoy!
Mary Lou Puls says
April 1, 2019 at 2:59 amThere is no mention in the recipe of when to put the almonds on top of the cake. Please advise. Thank you.
kevin says
April 1, 2019 at 4:02 pmSprinkle the almonds on just before baking! Enjoy!
Danielle says
April 19, 2019 at 11:00 amIs it salted or unsalted butter?
kevin says
April 19, 2019 at 11:07 amUnsalted.