I was looking for a nice light spring dessert and this lemon almond cake is perfect! Lemons really scream spring to me and combining them with almonds in a cake like this is just beautiful. This is an almond based cake where half of the flour is replaced with almond flour/meal which helps keep the cake nice and light. Butter keeps this cake moist, plenty of lemon zest and juice adds a ton of flavour and the cake is finished off with a topping of almond slices which adds a hit of crunchiness. This lemon almond cake is amazing just like this but I like to make it even better by drizzling it with lemon syrup to add even more lemon flavour and make the cake so nice and moist! I enjoy this cake best when it’s still warm from the oven but it’s also good at room temperature. If you are looking for a nice light dessert option this spring, this lemon almond cake is a stunning option!
A light, moist and tender lemon almond cake!
ingredients
For the lemon almond cake:
1 cup unsalted 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
directions
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