Lemon Almond Cake
User Reviews
5
Lemon Almond Cake
Description
The cake batter is made by creaming softened unsalted butter and sugar until smooth and pale, then gradually mixing in eggs, ground almonds (almond flour), cornflour, baking powder, and finely grated lemon zest. This creates a smooth mixture with a mellow almond flavor accented by fresh citrus. Baking in a greased cake mold produces a golden exterior.
While the cake cools, a syrup is prepared by gently stirring lemon juice and sugar over medium heat until slightly thickened. The syrup is poured evenly over the cooled cake to soak in, adding moistness and an intensified lemon note. The finished cake has a soft crumb and a subtle balance of sweet, tart, and nutty flavors.
This cake can be stored in an airtight container in a cool, dry place for up to five days and freezes well. It is gluten free due to the almond flour base, catering to some dietary needs. The recipe advises weighing ingredients for precision and notes nutritional details per serving.
Ingredients
- 175 g (6oz/ ¾ cup) butter softened, unsalted
- 150 g (5.25oz/¾ cup) sugar
- 4 egg organic
- 250 g (9oz/ 2¼ cups) ground almonds aka almond flour
- 2 tablespoon cornflour
- 2 teaspoon baking powder
- 1 large lemon unwaxed/organic, finely grated zest
Syrup
- 50 g (1.75oz) lemon juice (from the rest of the lemon)
- 40 g (1.5oz/3 tbsp) sugar
Instructions
- Preheat the oven to 180°C/360°F/160°C fan/Gas 4. Cream together the butter and sugar in a large bowl, either using a balloon whisk or mix together in a mixer until pale, smooth and creamy.
- Continue to mix together, gradually adding the eggs, ground almonds, cornflour, baking powder and lemon zest until the batter is smooth.
- Transfer to a cake mould (I used a non-stick shaped savarin/bundt deep mould, 23cm diameter, although a greased normal cake tin is good). Bake in the oven for about 30-40 minutes or until golden and when a knife inserted comes out clean.
- Meanwhile, make the syrup: squeeze out the juice in a bowl via a strainer to sift out the pips then weigh the juice and sugar together in a saucepan. Stir over a medium heat until it thickens slightly for about 10 minutes. Remove from heat.
- Cool the cake in the mould for about 10 minutes then take out of the tin and cool on a wire rack. Pour the syrup all over the cake and decorate as you wish.
Notes
- Store the cake in an airtight container in a cool, dry place for up to 5 days to maintain freshness.
- The cake freezes well, allowing for make-ahead preparation.
- Using a digital kitchen scale for ingredients ensures precise results; metric grams are recommended.
- This cake is gluten free due to the use of ground almonds instead of wheat flour.
- The recipe provides nutritional information: about 350 calories per serving with 7 grams of protein and 26 grams of fats.
User Reviews
Overall Rating
5
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