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.
1cupAlmond flourrefer notes to see how to make it at home
1/4cupAlmonds slices or slivers
For the lemon syrup:
Preheat the oven at 180 C, 10 mins before baking. Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time. Beat after each addition.
Mix in the lemon juice and zest.
Mix flours, baking powder and salt.
Add dry ingredients into wet ingredients.
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.
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.
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
This Lemon And Almond Cake was printed from https://mariasmenu.com/desserts/lemon-and-almond-cake.
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