Lemon Almond Cake on Closet Cooking

Lemon Almond Cake

Lemon Almond Cake

Servings: 8

A light, moist and tender lemon almond cake!

    For the lemon almond cake:For the cake:
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almonds slices or slivers
  • For the lemon syrup:
  • 1/2 cup sugar
  • 1/4 cup lemon juice
    For the lemon almond cake:
  1. Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
  2. Mix flours, baking powder and salt before mixing into the wet ingredients.
  3. 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.
  4. 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.
  5. For the lemon syrup:
  6. Simmer the sugar and lemon juice until the sugar has dissolved.

Option: Omit the lemon syrup.

Nutrition Facts: Calories 540, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 120mg, Sodium 263mg, Carbs 54g (Fiber 2g, Sugars 38g), Protein 8g

Nutrition by: Nutritional facts powered by Edamam

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