Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Lemon Cake Recipe

Almond Lemon Cake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

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

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.


Ingredients

Scale

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

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