Lemon Almond Cake

A few things go through my mind when I decide on a recipe to post. One, is it approachable? Second, what’s the difficulty level? Three, will the ingredients be found in most pantries? And lastly does it sound too good to pass up? This Lemon Almond Cake hits all four points for me. 

I have to admit, I can be somewhat of a lazy baker…I love recipes that require about two bowls MAX. Less equipment means less cleaning! And the less time it takes to make, only means you’ll get your dessert sooner 😉

Don’t get me wrong, I still enjoy making intricate desserts and I appreciate the time and expertise required to create them.

This Lemon Almond Cake is seriously delicious. There are only two extra BUT simple steps in this recipe are: toasting the almonds and then processing them in a food processor to make almond meal. 

The lemon flavor is definitely more pronounced but the toasted almond subtly hits you at the end. It’s lemony and nutty at the same time and I loved this combination. The toasted almonds give a classic lemon cake an added depth of flavor. It’s a simple and subtle twist on a classic lemon cake.

Things You Should Know- Lemon Almond Cake :

• Reserve a 1/4 cup of flour and set aside.
• Pulverize the toasted almonds along with the 1/4 cup of flour in a food processor, until finely ground.
• Place the remaining 3/4 cup of flour in a bowl along with the salt and baking powder and then combine the almond/flour mixture to it.
• Gently stir the dry ingredients with the wet and don’t over mix.

Inspired by Pistachio-Cardamom Cake David Lebovitz, Ready For Dessert.

Lemon Almond Cake

Print Recipe

Servings	Prep Time
1 8 inch loaf	15 minutes

Cook Time

35-40 minutes

Servings Prep Time 1 8 inch loaf 15 minutes

Cook Time 35-40 minutes

Lemon Almond Cake Print Recipe Servings Prep Time 1 8 inch loaf 15 minutes Cook Time 35-40 minutes Servings Prep Time 1 8 inch loaf 15 minutes Cook Time 35-40 minutes

Ingredients

cake

• 3/4 cup raw sliced almonds
• 1 cup all-purpose flour set a 1/4 cup of flour to the side
• 1 tsp baking powder
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 Tbs lemon zest
• 1/2 juice of half a lemon
• pinch of salt

lemon glaze

• 1 cup powdered sugar
• 3-4 Tbs fresh lemon juice
• 1/4 tsp vanilla extract

Servings: 8 inch loaf

Instructions

1. Preheat oven to 350 degrees F. Butter an 8-inch loaf pan and set aside. Place the raw sliced almonds on a sheet tray and bake for about 5 minutes, until slightly toasted. Don't leave in too long because the almonds will continue to cook after you take them out. Set the almonds aside to cool.
2. In a blender of food processor, pulverize the toasted almonds with a 1/4 cup of flour until very finely ground. In a small bowl, combine the remaining 3/4 cup of flour, baking powder, salt and almond/flour mixture and whisk to incorporate all the dry ingredients.
3. In a stand mixer, fitted with paddle attachment, beat together the softened butter and sugar until light and fluffy- about 3-5 minutes. Add the eggs one at a time, beating until completely incorporated. Add the lemon zest and lemon juice and beat one more time. Stir in the dry ingredients just until combined. Pour the batter into prepared loaf pan and bake for 30-40 minutes. Check at 30 minutes because oven temperatures vary. Cake is done when toothpick inserted in the middle comes out clean.
4. To make the glaze, place powdered sugar, lemon juice and vanilla in a bowl and whisk until smooth. I like to add the glaze in two increments. I pour one thin layer first and allow is to dry a little and then pour the second layer. This insures you get a nice glazed top instead of the glaze just running down the sides.

Share this Recipe