Lemon Almond Cake Recipe – learn like a pro: This delicious lemon almond cake recipe lets you enjoy the bright and energising tastes of lemon and almond. The sour zest of fresh lemons and the mild nuttiness of almond flour come together in this cake to make a moist and delicious dessert that’s great for any event.
Lemon Almond Cake Recipe – learn like a pro
Your guests will love this lemon almond cake, whether you’re celebrating a special occasion or just want a sweet treat. You can follow the steps in this blog post to make this beautiful and tasty treat.
Ingredients
For the Cake:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup plain Greek yogurt
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon (optional, for garnish)
Also See:
Honey Sweet Potato Cornbread Recipe
Instructions
- Warm Up the Oven: Warm up your oven to 350°F (175°C). Grease a round 9-inch cake pan and put parchment paper on the bottom to make it easy to take the cake out.
- In a medium bowl, whisk the almond flour, all-purpose flour, baking powder, baking soda, and salt together until they are well mixed. Put away.
- To make the butter and sugar fluffy, put softened butter and granulated sugar in a large bowl and mix them together using a hand mixer or stand mixer.
- Add Eggs and Flavorings: Add the eggs one at a time and beat until they are fully mixed in. The Greek yoghurt, lemon juice, lemon zest, and vanilla extract should all be mixed in until the milk is smooth.
- Mix the Wet and Dry Ingredients: Add the dry flour mixture slowly to the wet ingredients while mixing them together. Be careful not to mix too much.
- To bake the cake, pour the batter into the cake pan that has been prepared. Use a spatula to smooth the top of the batter. After the oven is hot, bake the cake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.
- Cool the Cake: Take the cake out of the oven and let it cool for 10 minutes in the pan. After that, carefully move the cake to a wire rack to cool completely.
- Make the Lemon Glaze: Make the lemon glaze while the cake cools. Mix the powdered sugar and freshly squeezed lemon juice in a small bowl with a whisk until the mixture is smooth and easy to pour.
- Add the glaze. Put the cake on a serving plate or cake stand after it has cooled all the way down. The lemon glaze should be poured over the cake and let it run down the sides. Add lemon zest for an extra flavour boost and to make it look better.
- Serve and Have Fun: Lemon almond cake is a tasty treat that goes well with tea or coffee. Cut it up and serve it that way. Any leftovers can be kept at room temperature for up to three days in a container that doesn’t let air in.
Tips
To make the cake taste and look better, you can add a handful of chopped almonds or poppy seeds to the batter before baking. Adding more or less powdered sugar or lemon juice will let you change how sweet the lemon glaze is to your taste.
