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Lemon Almond Cake Recipe

    Introduction:

    Lemon almond cake is a delightful treat that brings together the tanginess of lemon and the nutty goodness of almonds in a moist and flavorful dessert. If you’re looking to impress your friends and family with a delicious homemade dessert, this recipe is sure to do the trick. In this article, we’ll walk you through the steps to create this mouthwatering lemon almond cake from scratch.

    Ingredients You’ll Need

    To get started, gather the following ingredients:

    For the Cake:

    • 1 1/2 cups all-purpose flour
    • 1 cup almond flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • Zest of 2 lemons
    • 1/2 cup sour cream
    • 1/4 cup fresh lemon juice

    For the Glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice

    Step-by-Step Instructions

    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Prepare the Dry Ingredients

    In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined. Set aside.

    Cream the Butter and Sugar

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

    Add Eggs and Vanilla

    Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract and lemon zest.

    Alternate Dry Ingredients and Sour Cream

    Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and lemon juice. Mix until just combined.

    Bake the Cake

    Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    Make the Glaze

    While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

    Cool and Glaze

    Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. Drizzle the glaze over the cooled cake.

    Tips for Success

    Make sure your butter is softened to room temperature for easy creaming.

    Use fresh lemon juice for the best flavor.

    Don’t overmix the batter to ensure a tender crumb.

    Serving Suggestions

    Serve slices of lemon almond cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

    Conclusion

    This lemon almond cake recipe is a must-try for any baking enthusiast. With its zesty lemon flavor and nutty almond undertones, it’s sure to become a favorite in your recipe repertoire. Whether you’re baking for a special occasion or just craving something sweet, this cake is sure to satisfy.

    FAQs (Frequently Asked Questions)

    1. Can I use almond meal instead of almond flour?

    Yes, almond meal can be used as a substitute for almond flour in this recipe. However, keep in mind that almond meal may result in a slightly denser texture.

    2. How should I store leftover cake?

    Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

    3. Can I freeze this cake?

    Yes, this cake can be frozen for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing for best results.

    4. Can I use lime instead of lemon?

    Yes, you can substitute lime juice and zest for the lemon in this recipe for a different citrus flavor profile.

    5. Can I omit the glaze?

    While the glaze adds an extra layer of flavor and sweetness, you can certainly omit it if you prefer a simpler cake.

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