Lemon Almond Cake
Servings: 8
A light, moist and tender lemon almond cake!
ingredients
- 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
- 1/2 cup sugar
- 1/4 cup lemon juice
For the lemon almond cake:For the cake:
For the lemon syrup:
directions
- Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
- Mix flours, baking powder and salt before mixing into the wet ingredients.
- 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.
- 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.
- Simmer the sugar and lemon juice until the sugar has dissolved.
For the lemon almond cake:
For the lemon syrup:
Option: Omit the lemon syrup.
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