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    El Mundo Eats » Cake

    Published: Feb 1, 2020 · Updated: May 17, 2021 by Bea & Marco · This post may contain affiliate links · 35 Comments

    Lemon Almond Cake

    Jump to Recipe
    Lemon Almond Cake

    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 😉

    Let's start!

    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.

    See? Easy!

    In Summary

    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

    Video

    Lemon Almond Cake

    Lemon Almond Cake

    This lemon almond cake is really a combination of my lemon and Spanish almond cake. The wonderful lemony smell and taste. The light and soft texture and yes, on top of that it's super easy to make. Give this a try and you'd fall in love with it like I did. Yum!
    Author: Bea & Marco
    5 from 13 votes
    Print Pin Rate
    Servings: 18 slices
    Prep Time30 mins
    Cook Time35 mins
    Total Time1 hr 5 mins

    Ingredients  

    Dry Ingredients

    • 1 cup all purpose flour (130 g)
    • ¾ cup almond flour (70 g)
    • 2 teaspoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • 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

    Topping

    • ⅓ cup almond slivers (25 g)

    Lemon Syrup

    • ⅓ cup sugar (70 g)
    • 3 tablespoon lemon juice
    Prevent your screen from going dark

    Instructions

    Dry Ingredients

    • Add all ingredients into a bowl, mix well and set aside.

    Wet Ingredients

    • 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.

    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!

    Nutrition Facts

    Calories: 201kcal, Carbohydrates: 23.7g, Protein: 3.4g, Fat: 11g, Saturated Fat: 4.6g, Cholesterol: 45.6mg, Sodium: 127mg, Potassium: 50.2mg, Fiber: 1.1g, Sugar: 16.3g, Calcium: 58mg, Iron: 0.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Mirjam says

      December 12, 2022 at 10:45 pm

      5 stars
      Fabulous cake! The only thing I'm puzzled about is the "no fan" comment - I baked it in a fan oven and it was perfect.

      Reply
    2. trisha says

      November 19, 2022 at 7:26 am

      5 stars
      so moist and so refreshing. The lemon flavour is perfect for any family gathering summer and winter. I 100% recommend this recipe works super well each and every time!!! Good job guys:)

      Reply
      • Bea says

        November 20, 2022 at 8:40 am

        Right? I agree, lemon desserts are for the whole year! Thank you so much for your feedback, Trisha!

        Reply
    3. Maureen says

      September 18, 2022 at 3:29 pm

      5 stars
      Just made and had some slices of this delicious cake, thanks so much Bea for sharing the recipe…

      Reply
    4. Carolyn says

      April 12, 2022 at 2:52 pm

      Can I double the recipe and use a 9x13 pan?

      Reply
      • Bea says

        April 14, 2022 at 1:50 pm

        Yes, you can Carolyn. Have fun making it!

        Reply
    5. Maggie says

      April 01, 2022 at 2:01 pm

      5 stars
      Fabulous. Made the 3x version; perfectly fluffy and flavoursome. I didn't have sour cream so I improvised with natural yoghurt and a splash of evaporated milk; also used clementines to replace some of the lemons. Thank you for this recipe!

      Reply
      • Bea says

        April 01, 2022 at 9:28 pm

        Oh that's awesome, Maggie! Thank you so much for your feedback and for sharing your twist on it!

        Reply
    6. Eileen says

      August 20, 2021 at 3:36 pm

      Hi Bea, today I bake this lemon almond cake. So delicious!

      Reply
    7. Hiba says

      July 21, 2021 at 3:18 pm

      Fantastic cake. Made it twice and everyone loved it. Definitely making it on occasions. Thanks

      Reply
      • Bea says

        July 22, 2021 at 11:09 am

        Awesome! Happy to hear that 🙌.

        Reply
    8. Norina says

      May 19, 2021 at 7:33 pm

      Yes and I made it three times and my family loved it. Thank you for sharing this recipe with us.

      Reply
      • Bea says

        May 20, 2021 at 10:10 am

        Hi Norina! I'm glad you and your family enjoyed it 🙂

        Reply
    9. Alokeparna Sengupta says

      December 11, 2020 at 7:47 am

      Made this cake last week and it turned out to be delicious ! Want to make it again as a eggless version . Could you suggest substitute options for the eggs ?

      Thanks once again
      Alokeparna

      Reply
      • Bea says

        December 11, 2020 at 12:55 pm

        Glad you liked it. I haven't tried it without eggs though, sorry.

        Reply
    10. April says

      September 07, 2020 at 11:22 am

      Hi! I follow your recipes and am a huge fan. I am wondering if I can change lemons to oranges and this recipe still work?

      Reply
      • Bea says

        September 08, 2020 at 12:08 pm

        Hi April! Happy to know that you're enjoying my recipes 😍. Yes, using orange is totally fine. Let me know how it goes!

        Reply
    11. Afsheen says

      July 18, 2020 at 5:20 am

      5 stars
      My favorite cake so far.

      Reply
      • Bea says

        July 18, 2020 at 8:40 am

        Happy to hear that Afsheen, thank you!

        Reply
    12. Terry says

      July 04, 2020 at 11:55 am

      5 stars
      This cake is utterly delicious. Made it a couple of times. So moist & lemony. My favourite so far.

      Reply
      • Bea says

        July 04, 2020 at 4:59 pm

        Awesome, so happy that you liked it Terry. Thank you!

        Reply
    13. Jen says

      June 13, 2020 at 10:10 am

      5 stars
      I've been baking for 26 years and your recipe for Almond Lemon cake is superb! I just baked it tonight, and it came out surprisingly light, moist, and cake-like! Most almond flour cakes I've tasted in the past are grainy, dense, and have a weird almond-paste taste to it. But your recipe is delightful! It's sophisticated and full of finesse! I enjoy watching all your recipes on Youtube as well! I look forward to trying out the next recipe from you! Oh, could you please share what type and brand of vanilla extract you recommend for baking?

      Reply
      • Bea says

        June 17, 2020 at 9:55 am

        I'm glad that you liked it, Jen! I made this for my father-in-law and he loved it. As for vanilla extract I'd recommend Nielsen Massey, it's one of the best (personally for me). Thank you so much for your kind words and support, Jen!

        Reply
    14. alica says

      May 26, 2020 at 9:39 am

      5 stars
      I am new to baking and this cake is very nice starter for me easy enough and delicious. Thank you :))

      Reply
      • Bea says

        May 28, 2020 at 8:07 am

        That's great Alica! Here's to more baking! Thank you for your feedback 😀

        Reply
    15. Amanda says

      May 22, 2020 at 2:40 pm

      Great looking cake! If I dont have sour cream, can I sub it with plain yoghurt?

      Reply
      • Bea says

        May 22, 2020 at 5:33 pm

        You can use Greek yogurt (full fat). Hope it helps! 🙂

        Reply
    16. Rakshith Subbaiah says

      May 06, 2020 at 10:09 am

      5 stars
      Made it and it was PERFECT .... thank you 😊

      Reply
      • Bea says

        May 12, 2020 at 10:24 am

        I'm glad, thank you Rakshith!

        Reply
    17. Kathy says

      April 15, 2020 at 1:42 am

      5 stars
      Fantastic!! Such a good combination with the almond and very moist My family loved it!! Thank you Bea!

      Reply
      • Bea says

        April 16, 2020 at 10:04 am

        Awesome! Yes it's a super moist cake, right? Thank you Kathy!

        Reply
    18. Linda says

      April 13, 2020 at 12:30 pm

      5 stars
      Hi Bea,
      Thank you. I followed the recipe except I used 2 instead of 3 lemon zest. The cake was delicious.

      Reply
      • Bea says

        April 16, 2020 at 10:13 am

        That's great Linda, thank you so much!

        Reply
    19. Brigitte says

      February 11, 2020 at 5:24 pm

      5 stars
      I made this cake today and it came out perfect. Very tasty, it was a hit 🙂

      Reply
      • Bea says

        February 13, 2020 at 10:02 am

        Hey that's awesome! Thank you for your feedback Brigitte! XOXO

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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