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 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?
I just made this with Earth Balance (plant-based “butter”) and it was delicious!
I want to make it for a bake sale. does it have to be warm. Can it be served at room temperature?
Yes it can! Enjoy!
There is no mention in the recipe of when to put the almonds on top of the cake. Please advise. Thank you.
Sprinkle the almonds on just before baking! Enjoy!
Is it salted or unsalted butter?
Unsalted.
Wonderful, flavorful & moist cake. Have made it several times with rave reviews.
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
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
Same here. 45 minutes bake time.
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!
Hello,
Can you use all purpose flour if you do not have almond flour?
Many thanks!
Yes you can! Just do a simple 1:1 replacement.
What do I do if I want to make this plain? I don’t have lemons or lemon juice..
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!
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.
A lime version would be amazing!
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!
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!
Yes, you can put the syrup on before bringing it to your friends, and it will sit for 4 hours!
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.
You can lessen the lemon flavour by replacing some or all of the lemon juice in the syrup with water.
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!