The Zesty Almond Lemon Cake Recipe That Brightens Every Bite

Baking an incredible almond lemon cake brings pure sunshine to your kitchen with minimal effort.

Zesty citrus notes dance beautifully through delicate crumb layers.

Mediterranean traditions inspire this simple yet elegant dessert.

Subtle nutty undertones complement bright fruit flavors perfectly.

Home cooks adore how quickly this treat comes together.

Delightful aromas will fill every corner of your space.

You’ll want to slice into this tender cake immediately and savor each delectable bite.

Why People Love Nigella Almond Lemon Cake

• Craft a Zesty Delight: Burst with bright lemon flavors and nutty almond undertones, this cake offers a refreshing twist on traditional desserts.
• Master Simple Baking: Straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to seasoned home cooks.
• Crowd-Pleasing Treat: Versatile enough for casual gatherings, afternoon tea, or elegant dinner parties, this cake always impresses guests with its unique texture and tangy sweetness.
• No-Fuss Preparation: Minimal ingredients and uncomplicated mixing technique ensure you can create a stunning dessert without spending hours in the kitchen.

What’s In Nigella Almond Lemon Cake

• Butter: Provides richness and helps create a tender cake texture.
• Sugar: Adds sweetness and helps with cake's golden color and caramelization.
• Eggs: Bind ingredients together and contribute to the cake's structure.

• Ground Almonds, Polenta: Offer a nutty flavor and create a unique, slightly grainy texture.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Lemon Zest: Provides bright, citrusy aroma and enhances the overall flavor profile.
• Lemon Juice, Icing Sugar: Create a sweet and tangy syrup that adds moisture and intensifies the lemon taste.

Making Nigella Almond Lemon Cake Made Simple

Step 1: Warm Up the Oven

Crank up your oven to 180°C (or 160°C for fan-assisted). Grab a 23cm springform pan and line it with parchment paper, making sure the sides and bottom are totally covered.

Step 2: Cream Butter and Sugar

Grab your electric mixer and whip the butter and sugar together until they transform into a light, fluffy cloud of deliciousness. Keep mixing until the color turns pale and the texture becomes super smooth.

Step 3: Blend Dry Ingredients

• Ground almonds
• Polenta
• Baking powder

Then crack in the eggs, adding them slowly and mixing thoroughly after each addition. Sprinkle in the lemon zest for a bright, citrusy kick.

Step 4: Pour and Bake

Gently scoop the batter into your prepared pan, spreading it evenly. Slide the pan into the preheated oven and bake for about 40 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and looks perfectly set.

Step 5: Create Zesty Syrup

While the cake is baking, whip up a quick lemon syrup. Combine lemon juice and powdered sugar in a small saucepan. Warm it gently until the sugar dissolves completely, creating a glossy, tangy liquid.

Step 6: Drench in Syrup

Once the cake comes out of the oven, immediately pour the warm syrup over the top. Let it soak into every delicious crumb, creating a moist and intensely flavored dessert.

Step 7: Cool and Serve

Allow the cake to cool completely inside the pan. This helps it set and makes it easier to remove. When fully cooled, release from the springform pan and serve to your eager guests.

Tips That Help With Nigella Almond Lemon Cake

• Soften Butter Perfectly: Ensure butter is at room temperature for smooth, even mixing without lumps.
• Zest Carefully: Use only the bright yellow part of lemon zest, avoiding the bitter white pith underneath.
• Check Doneness Smartly: Insert a skewer into the cake's center – it should come out clean with just a few moist crumbs.
• Drizzle Syrup Slowly: Pour the lemon syrup gradually to help the cake absorb maximum flavor without becoming soggy.
• Store Wisely: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.

Easy Changes For Nigella Almond Lemon Cake

• Gluten-Free Almond Cake: Replace polenta with gluten-free flour blend for celiac or gluten-sensitive individuals.
• Orange Almond Variation: Swap lemon zest and juice with orange zest and juice for a different citrus profile.
• Dairy-Free Alternative: Use coconut oil instead of butter and coconut sugar to create a plant-based version.
• Nutty Upgrade: Mix chopped pistachios or hazelnuts with almonds for added texture and complex flavor.

What To Eat With Nigella Almond Lemon Cake

• Pair with Citrus-Infused White Wine: Select a crisp, zesty Pinot Grigio or Sauvignon Blanc that echoes the cake's bright lemon notes, enhancing the almond and citrus flavors with its refreshing acidity.
• Complement with Fresh Berries: Serve alongside a small bowl of fresh raspberries or strawberries, which add a tart, sweet contrast to the cake's rich, nutty texture and brighten the overall dessert experience.
• Match with Lavender-Honey Cream: Create a delicate lavender-infused honey cream as a side accompaniment, providing a subtle floral undertone that beautifully harmonizes with the almond and lemon elements of the cake.

Best Way To Store Nigella Almond Lemon Cake

• Store covered with plastic wrap or in an airtight container for up to 4 days in the refrigerator. Keep cake at room temperature for 1-2 hours before serving to restore soft texture.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Keep cake in a sealed container at room temperature for 2-3 days, away from direct sunlight and heat sources.
• Place parchment paper between cake slices when storing to prevent sticking and maintain individual piece quality.

Questions And Answers About Nigella Almond Lemon Cake

• Why use polenta in this cake?

Polenta adds a unique texture and helps create a moist, tender crumb that keeps the cake soft and gives it a slightly gritty, interesting mouthfeel.

• Can I substitute almond flour for ground almonds?

Yes, you can use almond flour, but ground almonds provide a slightly more robust flavor and slightly coarser texture that works perfectly in this cake.

• How do I know when the cake is fully baked?

Look for a golden color and a slight springiness when you gently press the center. A toothpick inserted should come out with just a few moist crumbs.

• Is this cake gluten-free?

The recipe is naturally gluten-free since it uses polenta and ground almonds instead of wheat flour, making it suitable for those avoiding gluten.

Almond Lemon Cake Recipe

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4.8 from 14 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Delightful almond lemon cake brings Mediterranean sunshine to your dessert table with its zesty, nutty profile. Elegant crumb and bright citrus notes invite you to savor each memorable slice of pure culinary joy.

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Ingredients

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Main Ingredients:

• 200 grams (7 ounces) ground almonds
• 200 grams (7 ounces) unsalted butter
• 200 grams (7 ounces) caster sugar
• 3 large eggs

Cake Structure Ingredients:

• 100 grams (3.5 ounces) fine polenta
• 1 1/2 teaspoons baking powder

Flavor and Topping Ingredients:

• Zest of 2 lemons
• Juice of 2 lemons
• 125 grams (4.4 ounces) icing sugar

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Instructions

1. Prepare a 23cm springform pan by lining the base and sides with parchment paper, ensuring smooth edges for easy cake release.
2. Cream butter and sugar in a large mixing bowl using an electric mixer until the mixture transforms into a light, fluffy, and pale consistency.
3. Gently fold in ground almonds, polenta, and baking powder, creating a uniform texture throughout the mixture.
4. Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter without curdling.
5. Zest the lemon directly into the batter, stirring to distribute the citrusy fragrance evenly.
6. Transfer the batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
7. Bake in a preheated oven at 180°C (160°C fan) for approximately 40 minutes, monitoring until the cake turns golden brown and a skewer inserted comes out clean.
8. While the cake bakes, prepare the lemon syrup by gently warming lemon juice and icing sugar in a small saucepan until the sugar completely dissolves.
9. Once baked, remove the cake from the oven and immediately pierce the surface with a skewer to create small holes.
10. Pour the warm lemon syrup over the hot cake, allowing it to seep into the perforations and infuse the cake with intense citrus flavor.
11. Allow the cake to cool completely within the springform tin, which helps it absorb the syrup and maintain moisture.
12. Carefully release from the tin and serve at room temperature, optionally dusting with additional powdered sugar.

Notes

• Toast almonds lightly before adding to enhance their nutty flavor and create a deeper, richer taste profile in the cake.
• Swap regular flour for gluten-free polenta to make this cake suitable for those with gluten sensitivities.
• Use room temperature eggs and butter to ensure smoother batter and more even baking, preventing potential lumps or uneven texture.
• Replace sugar with coconut sugar or honey for a lower glycemic index and more complex sweetness, making the cake slightly healthier.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30g
• Sodium: 50mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 85mg