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 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:
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.
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!
I just put this in the oven. Thanks for the recipe!
Delicioso!
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!
Beeje: Poppy seeds would be a nice addition!
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?