Lemon Cake
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 -12
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Course
Dessert
Lemon Cake
Description
This Lemon Cake recipe blends traditional all-purpose flour with almond flour or ground almonds, lending a slightly nutty undertone and moist texture to the cake. Eggs, olive oil, sugar, and vanilla extract form the rich base, while freshly grated lemon zest and juice infuse vibrant citrus flavor throughout the batter. Baking in a buttered and parchment-lined pan ensures an even golden crust and prevents sticking.
The cake's texture is tender and moist with a pleasant crumb, thanks to the balance of flours and the gentle mixing of ingredients. The olive oil contributes to a soft mouthfeel without overpowering the lemon's brightness. The flavor is lightly sweet with refreshing tartness and subtle almond notes, making it suitable as a simple dessert or teatime treat.
If desired, variations allow substituting other nuts or citrus fruits for almond flour and lemon, respectively, or adding ingredients like poppy seeds for texture. The cake pairs well with a dusting of powdered sugar rather than a heavy frosting to preserve its light character.
Ingredients
- 1 cup all-purpose flour I used spelt, 120 g
- ½ cup almond flour see Note, 50 g, or finely ground almonds
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 2 egg
- ½ cup extra-virgin olive oil 120 ml
- ½ cup granulated sugar 100 g
- ½ tsp vanilla extract
- lemon plus ¼ cup [60 ml] fresh lemon juice, grated zest of 1
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of an 8-in [20-cm] cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set the pan aside.
- In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt.
- In a large bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until the sugar is dissolved (test by rubbing some of the mixture between two fingers). Whisk in the vanilla, lemon zest, and lemon juice. Whisk in the flour mixture.
- Pour the batter into the prepared pan, being sure to use a rubber spatula to get it all out of the bowl. Hold the pan just a little bit above the counter and then drop it on the counter to eliminate any air bubbles.
- Bake until the cake is beautifully golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer the cake, still in its pan, to a wire rack and let it cool completely. Once cool, use a dinner knife to loosen the edges of the cake from the pan and invert it onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment. Invert the cake one more time onto a serving platter so the flat side is down and the domed side is up.
- Just before serving, dust the cake with powdered sugar.
Notes
- Any type of ground nuts can replace almond flour; grind nuts finely using a food processor or mortar and pestle.
- To make nut-free, omit almond flour and add an extra ½ cup of flour.
- Other citrus flavors like orange, clementine, or grapefruit can be used instead of lemon zest and juice.
- Adding almond extract enhances the almond flavor if using almond flour.
- For variations, add poppy seeds or swirl raspberry jam on top before baking to enrich flavor.
User Reviews
Overall Rating
4.8
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