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
Scale
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.
