Lemon Almond Cake

5 from 22 votes

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!

Prep Time30

Cook Time35

Total Time1 5

Servings: slices

Author: Bea & Marco

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

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