Almond Cake With Lemony Glaze Recipe

Name: Almond Cake With Lemony Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 3 tablespoons brown sugar or 1 ½ tablespoons Splenda brown sugar blend; 2 eggs; 1 cup cream of wheat (uncooked); ½ cup ground almonds; 1 teaspoon cinnamon; ½ teaspoon vanilla; 1 cup water; 3 tablespoons brown sugar or 1 ½ tablespoons Splenda brown sugar blend; 2 tablespoons lemon juice; 12 lemon, zest of

Servings: persons

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons brown sugar or 1 ½ tablespoons Splenda brown sugar blend
2 eggs
1 cup cream of wheat (uncooked)
½ cup ground almonds
1 teaspoon cinnamon
½ teaspoon vanilla
1 cup water
3 tablespoons brown sugar or 1 ½ tablespoons Splenda brown sugar blend
2 tablespoons lemon juice
12 lemon, zest of

1
Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
2
Add eggs and beat well.
3
Add all other ingredients and mix well.
4
Pour in a grease 8x8 baking pan.
5
Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
6
Cool ten minutes, then pour hot glaze.
7
To make glaze, mix all ingredients in a small saucepan and bring to a boil.
8
Simmer for 10 minutes.
9
Pour onto warm cake and set aside for at least 30 minutes before serving.
10
*I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze.
11
Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top).
12
I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top.
13
I repeat until no, or little, glaze is pooled at the bottom of the dish.
14
*I usually add little extra lemon zest, which I grind in the blender.
15
I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
16
*I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, 3 tablespoons brown sugar or 1 ½ tablespoons Splenda brown sugar blend, 2 eggs, 1 cup cream of wheat (uncooked), and more.

Yes, Almond Cake With Lemony Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cake With Lemony Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions