Description
Discover the ultimate Lemon Almond Cake recipe featuring moist, tender layers infused with fresh lemon zest and juice, complemented by almond flour for natural richness and topped with crunchy toasted slivered almonds. This vibrant, well-balanced cake is simple to make with everyday pantry ingredients, perfect for any occasion or a delightful everyday treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour (or gluten-free blend for gluten-free version)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar (or honey for honey-sweetened version)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 2 fresh lemons
- 1/4 cup fresh lemon juice
Topping
- 1/4 cup slivered almonds, toasted
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Grease a cake pan with butter or line it with parchment paper. Zest the lemons before juicing them. Lightly toast the slivered almonds in a dry pan until golden for a crunchy topping.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, all-purpose flour (or gluten-free flour blend), baking powder, and salt until evenly combined. This ensures uniform rising and texture.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and sugar until the mixture is light and fluffy, trapping air for a tender crumb.
- Add Eggs and Lemon: Beat in the eggs one at a time until fully incorporated. Then gently mix in vanilla extract, lemon zest, and fresh lemon juice to infuse bright citrus flavor while maintaining an airy batter.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, taking care not to overmix to keep the cake tender and light.
- Bake the Cake: Pour the batter evenly into the prepared pan. Sprinkle the toasted slivered almonds over the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, indicating perfect doneness.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent breaking and preserves the texture.
Notes
- Use fresh lemons for the brightest citrus flavor rather than bottled lemon juice.
- Toast slivered almonds carefully until golden but not burnt for optimum crunch and flavor.
- Do not overmix the batter to avoid developing gluten which can toughen the cake.
- Use room temperature eggs and butter for easier mixing and to trap air for a light cake.
- Start checking the cake for doneness about 5 minutes before the suggested bake time as ovens vary.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 310
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Lemon Almond Cake, almond flour cake, lemon cake, gluten-free cake, citrus dessert, moist cake, easy baking recipe, almond dessert
