Lemon And Almond Cake

First post of 2019! I know it's a bit late, but I promise you that this recipe will make up for it ;)

I considered different recipes as the first post of this year and finally out of nowhere this cake recipe happened! I was thinking something healthy, since everyone is still hanging (or so I think) on to their new year resolutions and I don't wanna spoil it. Well, since it took me this long to post, I thought I should share something that's worth the wait.

So, it was our Anniversary last Wednesday and I baked this cake. I wanted a plain but not too plain cake. This one worked out beautifully. It's a plain cake but at the same time packed with wonderful flavors of lemon and almond. Also, it's good looking too ;)

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Now, about the cake, it's a very simple and basic recipe. No complicated steps whatsoever… The flavors of lemon and almond pairs really well and the addition of almond flour gives a beautiful texture to the cake. The topping of toasted almonds gives a crunchiness and the lemon syrup keeps the cake wonderfully moist.

I do hope you give this recipe a try and love it like we did.

Recipe from here

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Lemon And Almond Cake

A simple, easy and delicious Lemon Almond Cake recipe. The flavors of lemon and almond pairs really well and the addition of almond flour gives a beautiful texture to the cake. The topping of toasted almonds gives a crunchiness and the lemon syrup keeps the cake wonderfully moist. 

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Course: Dessert

Keyword: Baking, Cake, Dessert, Lemon Almond Cake, Lemon Cake, Moist Lemon Cake

Author: Maria Jose Martin

Ingredients

For the lemon almond cake:For the cake:

• ▢ 1 cup Unsalted butter / 2 sticks / 227 gms (softened)
• ▢ 1 cup Sugar
• ▢ 3 Eggs (at room temp)
• ▢ 2 tbsp Lemon zest
• ▢ 1/4 cup Lemon juice
• ▢ 1 cup Plain flour / maida
• ▢ 1 cup Almond flour (refer notes to see how to make it at home)
• ▢ 2 tsp Baking powder
• ▢ 1/2 tsp Salt
• ▢ 1/4 cup Almonds slices or slivers

For the lemon syrup:

• ▢ 1/2 cup Sugar
• ▢ 1/4 cup Lemon juice

Instructions

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  Preheat the oven at 180 C, 10 mins before baking. Cream the butter and sugar until light and fluffy.
  

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   Beat in the eggs, one at a time. Beat after each addition.  
  
  

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  Mix in the lemon juice and zest.
  
  

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  Mix flours, baking powder and salt. 
  

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  Add dry ingredients into wet ingredients.
  
  

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  Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  
  

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  For the lemon syrup:

  Simmer the sugar and lemon juice until the sugar has dissolved. Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
  

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Notes

I used a combination of Lemon and lime for this recipe. I used lemon and lime zest and lemon juice in the batter. For the syrup I used lime juice. Also instead of baking as one big cake, I baked it in two different tins. I baked in a 8 inch round tin and a small – medium size loaf tin. The round cake was ready in 30-35 mins. If you want to brown the almonds on top, put the last 2-3 mins of baking in broiler. 

To make almond flour at home, check out this recipe

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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