If you’re looking for a cake that perfectly balances bright citrus flavors with a nutty crunch, this Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe is an absolute must-bake. It combines the zesty freshness of lemon with the rich, buttery warmth of almonds, topped off with a glossy lemon glaze and a delightful toasted almond crunch. This recipe is both simple and impressive, turning everyday ingredients into a dessert that feels special and inviting, whether for a casual afternoon tea or a festive celebration.
Ingredients You’ll Need
Every ingredient in this Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe plays a crucial role in delivering that perfect harmony of flavors and textures. From the buttery richness to the tangy lemon, each element is essential and wonderfully accessible.
- Unsalted butter (1 cup, room temperature): Provides a creamy, rich base that’s key for moisture and tenderness.
- Granulated sugar (1 cup): Sweetens the cake while helping to create a fluffy texture when creamed with butter.
- Lemon zest (zest of 2 large lemons): Adds vibrant citrus oils that brighten the flavor throughout.
- Large eggs (3, room temperature): Bind the ingredients together and add structure.
- Sour cream or Greek yogurt (1/2 cup): Keeps the cake moist and tender with a slight tang that complements the lemon.
- Vanilla extract (1 tsp): Balances the tartness with a subtle sweetness.
- Almond extract (1/2 tsp): Intensifies the almond flavor and pairs beautifully with lemon.
- All-purpose flour (1 1/4 cups): The main structure for the cake’s crumb.
- Almond flour (1 cup): Adds nutty depth and a tender texture.
- Baking powder (1 1/2 tsp): Ensures the cake rises nicely for a light finish.
- Salt (1/4 tsp): Enhances all the flavors without overpowering.
- Fresh lemon juice (1/4 cup) for first glaze: Delivers bright zing in the lemon glaze layer.
- Granulated sugar (1/2 cup) for first glaze: Sweetens and balances the tart lemon juice.
- Powdered sugar (1 cup, sifted) for second glaze: Creates a smooth, glossy finish.
- Milk or water (2–3 tbsp): Adjusts the glaze to the perfect consistency.
- Optional vanilla or lemon extract drops: Adds extra aroma and flavor to the glaze.
- Sliced almonds (1/4 cup, toasted): Provides a toasted crunch that’s simply irresistible.
How to Make Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 350°F (175°C) and thoroughly greasing a 9-inch round or bundt cake pan. Lining the bottom with parchment paper if using a round pan guarantees an easy release, so your cake comes out flawlessly.
Step 2: Cream Butter, Sugar, and Lemon Zest
Beat together butter, granulated sugar, and the vibrant lemon zest until the mixture becomes pale and fluffy. This step unlocks the fresh lemon oils and ensures they’re evenly spread throughout the batter, infusing every bite with bright citrus aroma.
Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition. This method makes the batter smooth and cohesive, encouraging a tender and well-structured cake crumb.
Step 4: Mix in Sour Cream and Extracts
Blend in the sour cream (or Greek yogurt), plus the vanilla and almond extracts. The sour cream adds a beautiful creaminess and helps maintain moistness, while the extracts layer in delightful flavor notes.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt to ensure they’re evenly distributed. Add this to the wet mixture gently and mix just until combined to avoid any toughness.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top evenly. Bake for 40 to 45 minutes until the cake is golden and a toothpick inserted in the center comes out clean. This is where all those flavors come together in a fluffy, nutty masterpiece.
Step 7: Make the Lemon Glaze
While your cake bakes, gently warm fresh lemon juice and granulated sugar in a small saucepan until the sugar fully dissolves. This quick lemon syrup forms the first glaze, bringing sharp tang and shiny moisture to the cake’s surface.
Step 8: Glaze the Warm Cake
After the cake comes out, allow it to cool slightly in the pan. Then poke small holes across the top with a skewer and slowly spoon the warm lemon glaze over it. The cake soaks up this bright, syrupy layer, making every slice burst with lemony goodness.
Step 9: Cool Completely
Transfer the cake to a wire rack and let it cool fully until the surface is dry to the touch. This step is key so the next glaze layer will set beautifully without melting away.
Step 10: Add the White Sugar Glaze
Whisk powdered sugar with milk or water until thick but pourable, adding a few drops of vanilla or lemon extract if you like. Drizzle this rich, glossy glaze over the cake in generous ribbons, lending sweetness and a lovely finish.
Step 11: Top with Toasted Almonds
Sprinkle toasted sliced almonds evenly on the glaze while it’s still wet. As the glaze sets, the almonds stick perfectly, adding a satisfying crunch and an elegant look to your masterpiece.
How to Serve Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe
Garnishes
Fresh lemon slices or a scattering of edible lemon blossoms make charming garnishes that echo the cake’s citrus theme. A sprinkle of powdered sugar or a few whole toasted almonds on the side also elevate the presentation without overshadowing the main attraction.
Side Dishes
This cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a refreshing contrast, serve alongside fresh berries or a vibrant mint sprig to awaken your palate after each rich bite.
Creative Ways to Present
Try serving this cake as petite individual slices with a drizzle of extra lemon glaze on the plate for an elegant touch. You can also layer it into a trifle with fresh fruit and cream or cut into cubes to be served as charming cake pops for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep the cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days to preserve its moisture and fresh flavor.
Freezing
This Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe freezes beautifully when wrapped well. Freeze whole or sliced for up to 2 months. Thaw overnight in the refrigerator before serving to enjoy the same delightful texture.
Reheating
To enjoy warm slices, reheat gently in a low oven (about 300°F / 150°C) for 10–15 minutes or until just warmed through. Avoid microwaving as it may soften the glaze and almonds too much.
FAQs
Can I substitute almond flour with all-purpose flour?
While you can use all-purpose flour alone, almond flour adds a unique moistness and nutty flavor essential to this cake’s character. Replacing it entirely will change the texture and flavor profile significantly.
Is it necessary to use both lemon zest and lemon juice?
Yes, lemon zest provides aromatic oils for fragrance throughout the batter, while lemon juice adds bright acidity and freshness, especially in the glaze. Together, they create a full, balanced lemon flavor.
What can I use instead of sour cream?
Greek yogurt is a perfect substitute and will maintain the moist texture with a similar tangy note. Avoid using plain yogurt with high water content as it may alter the cake’s consistency.
How do I toast sliced almonds without burning them?
Toast sliced almonds in a dry skillet over medium heat, stirring constantly for 3–5 minutes until golden and fragrant. Keep a close eye since they can burn quickly.
Can this cake be made gluten-free?
You can experiment by substituting the all-purpose flour with a gluten-free blend that includes xanthan gum. Keep the almond flour as is. However, results may vary, and texture might be a bit different.
Final Thoughts
This Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe is such a joy to make and share. Its balance of bright, nutty, and sweet flavors feels like sunshine in every bite. I encourage you to give it a try, whether for your next special occasion or a cozy weekend treat—you’ll fall in love with this cake, I promise!
Print
Lemon Almond Cake with Lemon Glaze and Toasted Almond Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Almond Cake is a moist, flavorful dessert combining the bright zestiness of fresh lemons with the rich, nutty taste of almond flour. Featuring two luscious glazes—a tangy lemon glaze soaked into the warm cake and a sweet white sugar glaze topped with toasted sliced almonds—this cake is both elegant and simple to make, perfect for any occasion or tea time.
Ingredients
For the Cake
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- Zest of 2 large lemons
- 3 large eggs, room temperature
- 1/2 cup (120g) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups (150g) all-purpose flour
- 1 cup (100g) almond flour (finely ground almonds)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Glaze (First Layer)
- 1/4 cup fresh lemon juice
- 1/2 cup (100g) granulated sugar
For the White Sugar Glaze (Second Layer)
- 1 cup (120g) powdered sugar, sifted
- 2–3 tbsp milk or water (adjust for thickness)
- Optional: a few drops of vanilla or lemon extract
Topping
- 1/4 cup sliced almonds, lightly toasted
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or bundt pan thoroughly. For easier removal, line the bottom of a round pan with parchment paper.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, beat together the room temperature butter, granulated sugar, and lemon zest until the mixture becomes pale and fluffy, about 3–4 minutes to evenly distribute the lemon oils.
- Add Eggs: Incorporate the eggs into the batter one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure a smooth batter.
- Mix in Sour Cream and Extracts: Stir in the sour cream (or Greek yogurt), vanilla extract, and almond extract until fully combined and creamy.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add these dry ingredients to the wet mix, mixing on low speed just until no dry streaks remain—be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the surface. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Make the Lemon Glaze: While the cake bakes, combine the fresh lemon juice and granulated sugar in a small saucepan. Warm over low heat, stirring occasionally until the sugar dissolves completely. Set aside to cool slightly.
- Glaze the Warm Cake: Once the cake is removed from the oven, let it cool in the pan for 10–15 minutes. Use a skewer or toothpick to poke small holes across the top. Spoon the warm lemon glaze slowly over the cake to allow it to soak in.
- Cool Completely: Transfer the cake to a wire rack and let it cool completely until the surface is dry to the touch before adding the second glaze.
- Add the White Sugar Glaze: In a bowl, whisk together the sifted powdered sugar and milk or water until the glaze is thick but pourable. Add a few drops of vanilla or lemon extract if desired. Drizzle generously over the cooled cake in thick ribbons.
- Top with Almonds: While the glaze is still wet, sprinkle the toasted sliced almonds evenly over the top so they stick as the glaze sets. Let the glaze firm for 10–15 minutes before slicing and serving.
Notes
- Room temperature ingredients help the batter mix more evenly for a tender cake.
- Use freshly zested lemon for the best bright lemon flavor.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden and fragrant.
- Poking holes in the warm cake before glazing helps the lemon syrup absorb deeply for a moist texture.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
