I just LOVE lemon or any other citruses in my bakings. They make me want to eat the wonderful aromatic raw batter and not to mention when it's already baked. Yum!!
This lemon almond cake is one of those moments. This is the type of cake that even when you're in the process of making it, you already know that it's going to turn out fabulous 😉
How It Came To Be
Have you seen my lemon loaf cake? It's one of our readers' favourite cake recipes because it's super easy and the taste is just divine.
And have you seen my Spanish almond cake? A light soft cake with citruses zest and just a handful of ingredients.
As my husband Marco said "Imagine those 2 cakes got married and have a kid. It would be this lemon almond cake." Haha! And I have to say, I totally agree with him.
This cake has the best of both cakes. The wonderful lemony smell and taste. The light and soft texture. And on top of that, it's super easy to make. If you've been around here for a while then you'd agree, all of my recipes are super easy. Well except for one or two 😀
Almond Flour Or Almond Meal?
In this recipe I'm using almond flour. It's basically almonds that have their skin removed and then blended into a fine texture. Almonds without skins are called blanched almonds.
Almond meal is not much different at all from almond flour. It's almond that can either have their skin removed, or not, and then blended into a not so fine texture. Just a tad coarser from almond flour.
Can you use almond meal if you don't have almond flour?
I'd say yes. But just know that you'd be using somewhat less amount of it (if you're measuring by volume) due to its coarser texture. I think for this recipe it would still be fine 🙂
What If I Don't Have Either?
No worries. You can make your own almond flour. Simply blend your blanched almonds in your food processor until you get a fine texture.
If you plan to make some, blend the almonds 1 cup at a time though. This is to make sure that you have an even texture for your almond flour.
You can use non-blanched almonds, of course why not, but just remember that you will get those brown bits that come from the almonds' skin.
This lemon almond cake is:
- so fresh, light, smells like heaven and just tastes so divine!
- super easy to make
- is a combination of my lemon cake and my Spanish almond cake
- perfect to enjoy in the weekends of gathering
- SO DELICIOUS!!
Hungry For More Lemony Treats?
- No-bake lemon cheesecake
- How to make lemon curd
- Lemon honey parfait
- Super easy lemon yogurt cake
- Lemon muffins
Lemon Almond Cake
- 1 cup all purpose flour (130 g)
- ¾ cup almond flour (70 g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (113 g), softened
- 1 cup sugar (200 g)
- 1 teaspoon vanilla extract
- 3 lemons, take the zest
- 3 large eggs , room temperature
- ½ cup sour cream (125 g), room temperature
- 2 tablespoon lemon juice
- ⅓ cup almond slivers (25 g)
- ⅓ cup sugar (70 g)
- 3 tablespoon lemon juice
- Add all ingredients into a bowl, mix well and set aside.
- Add butter and sugar into a bowl. Using a handheld mixer, whisk until pale for around 10 minutes. Now add in vanilla extract and lemon zest. Add eggs 1 by 1 and mix for 1 minute after each addition.
- Now add in ½ of dry ingredients and mix everything well, use lowest speed so that you don't over mix. Then add in sour cream, lemon juice and mix well. Finally add in the rest of the dry ingredients and give it one last mix. Pour batter into a 9 inch (23 cm) round pan that has been buttered and lined with parchment paper. Sprinkle almond slivers on top.
- Bake in a preheated oven (no fan) at 350ºF (175ºC) for 35 minutes or until an inserted skewer comes out clean. When the cake is about to be done, make your lemon syrup.
- Add both ingredients into a bowl and heat gently in microwave until the sugar is totally dissolved.
- When the cake is done, remove it from the oven and while it's still hot, immediately pour the warm lemon syrup all over it. Leave the cake to cool completely. Slice, serve and enjoy!