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Lemon Almond Cake

[heart_this] · Mar 30, 2018 · 36 Comments

Lemon Almond Cake

A light, moist and tender 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:
  • 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
  • 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
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Cake, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Stepping Stones says

    March 31, 2018 at 1:43 pm

    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.

    Reply
  2. kevin says

    March 31, 2018 at 1:45 pm

    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!

    Reply
  3. Heather Hiestand says

    March 31, 2018 at 10:22 pm

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

    Reply
  4. Bolos Priscila Beneducci Pâtisserie says

    April 1, 2018 at 10:29 pm

    Delicioso!

    Reply
  5. Beeje says

    April 5, 2018 at 12:02 am

    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!

    Reply
  6. kevin says

    April 5, 2018 at 4:35 pm

    Beeje: Poppy seeds would be a nice addition!

    Reply
  7. Dani says

    December 18, 2018 at 5:02 am

    What 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?

    Reply
    • Christine Mella says

      December 20, 2020 at 10:26 pm

      I just made this with Earth Balance (plant-based “butter”) and it was delicious!

      Reply
  8. Michele Schnieders says

    March 31, 2019 at 4:25 pm

    I want to make it for a bake sale. does it have to be warm. Can it be served at room temperature?

    Reply
    • kevin says

      April 1, 2019 at 4:16 pm

      Yes it can! Enjoy!

      Reply
  9. Mary Lou Puls says

    April 1, 2019 at 2:59 am

    There is no mention in the recipe of when to put the almonds on top of the cake. Please advise. Thank you.

    Reply
    • kevin says

      April 1, 2019 at 4:02 pm

      Sprinkle the almonds on just before baking! Enjoy!

      Reply
  10. Danielle says

    April 19, 2019 at 11:00 am

    Is it salted or unsalted butter?

    Reply
    • kevin says

      April 19, 2019 at 11:07 am

      Unsalted.

      Reply
  11. Gayla says

    June 26, 2019 at 11:08 am

    Wonderful, flavorful & moist cake. Have made it several times with rave reviews.

    Reply
  12. Sarita says

    July 2, 2019 at 4:41 am

    Hi…do u have a fan bake oven…the almond lemon cake did not cook in the centre..though the toothpick came out clean…I used fan bake..may be lower temperature like 165 centigrade. Thanks

    Reply
  13. Stephanie says

    July 20, 2019 at 9:33 pm

    This was delicious, but it took much longer than 25 minutes in a 350 degree oven. More like 45 minutes before the knife came out clean

    Reply
    • Aime Sundal says

      April 2, 2021 at 2:01 pm

      Same here. 45 minutes bake time.

      Reply
  14. JoyceK says

    February 18, 2020 at 12:48 pm

    Another spectacular cake that can be easily modified for a diabetic! I sub in sugar substitute (like Swerve or Allulose, etc) for the sugar, and bring the carb count down to 17 g. carbs per serving! I love lemon, almonds, and anything soaked in sugar syrup! So, this was a great find for me to satisfy my sweet tooth with just a small tweak of the recipe. Thanks, Kevin!

    Reply
  15. Alana says

    April 12, 2020 at 3:36 pm

    Hello,
    Can you use all purpose flour if you do not have almond flour?

    Many thanks!

    Reply
    • kevin says

      August 17, 2020 at 8:41 am

      Yes you can! Just do a simple 1:1 replacement.

      Reply
  16. Neha says

    April 14, 2020 at 2:27 am

    What do I do if I want to make this plain? I don’t have lemons or lemon juice..

    Reply
    • kevin says

      April 14, 2020 at 8:58 am

      You can replace the lemon juice and zest in the cake with 1/4 cup plain yogurt and the lemon juice in the syrup can be replaced with water for a plain version. Enjoy!

      Reply
      • Jamke says

        May 21, 2020 at 8:32 pm

        What about lime juice to replace the lemon? Or milk or buttermilk? I don’t have lemons in season in my country or yogurt. I only have limes which are much more sour.

        Reply
        • kevin says

          August 17, 2020 at 8:42 am

          A lime version would be amazing!

          Reply
  17. Pauline Allan says

    August 12, 2020 at 8:58 pm

    Hey Kevin. Great recipe. I’ve just taken it out of the oven (cooling) and wondering if I should put the syrup on it before I take to my friend’s house. Will it sit well for about 4 hours? Thanks!

    Reply
    • Pauline Allan says

      August 13, 2020 at 3:09 am

      OMG … this cake is so easy to make and it is soooooo good. I took it to a girl’s lunch today and everyone (even non-dessert eaters) wanted a bit more. Huge hit. Will definitely be making this again. Thanks for a great recipe Kevin!

      Reply
    • kevin says

      August 13, 2020 at 7:25 am

      Yes, you can put the syrup on before bringing it to your friends, and it will sit for 4 hours!

      Reply
  18. Nishtha says

    December 9, 2020 at 9:30 am

    Hi Kevin,
    The cake is tasting way too much lemony after putting the syrup and leaving a bit of sour taste in the end. Is it possible to dilute the taste of lemon somehow. Otherwise the texture of the cake has come out perfect.

    Reply
    • kevin says

      December 14, 2020 at 8:59 am

      You can lessen the lemon flavour by replacing some or all of the lemon juice in the syrup with water.

      Reply
  19. Carole Mason says

    April 22, 2021 at 6:12 pm

    I’ve enjoyed your recipes over the last two years; back then I was cooking for grandkids.
    Now alone and trying to bake Gluten Free ~ or convert to GF.
    I want to make breads and scones; as I did with regular flour. I’m hopeful you have some
    brilliant thoughts and ideas!

    Reply
  20. Reya says

    July 27, 2021 at 4:53 pm

    Thank you for this recipe it was no fail, family loved it I will make this a staple now to enjoy with Ethiopian coffee ☺️

    Reply
  21. Laximi Carvey says

    February 4, 2022 at 6:22 am

    love to make this cake
    when you say i cup what does that mean in grames pleases
    thanks

    Reply
  22. Amanda says

    July 16, 2022 at 10:38 am

    I just made the Lemon and almond cake. It was amazing. Thank you for sharing Kevin. Will be going down as one of my favorite vegan recipes.

    Reply
  23. Sophie says

    November 19, 2022 at 2:05 pm

    How much does a cup weigh?

    Reply

Trackbacks

  1. How To Make Lemon Almond Cake Recipe With Pictures says:
    January 18, 2019 at 2:54 am

    […] Recipe from here […]

    Reply

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