Almond-Lemon Cake Recipe

Name: Almond-Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 3/4 cup packed light brown sugar; 1 Tbs. lemon zest; 1 tsp. vanilla extract; 1 tsp. baking powder; 1/2 tsp. salt; 3 egg yolks and 4 egg whites; 1 1/4 cups ground almonds; 1/2 cup all-purpose flour; 1/4 cup lemon juice; 1/4 tsp. cream of tartar; Confectioners sugar, optional

Servings: persons

1/2 cup unsalted butter, room temperature
3/4 cup packed light brown sugar
1 Tbs. lemon zest
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
3 egg yolks and 4 egg whites
1 1/4 cups ground almonds
1/2 cup all-purpose flour
1/4 cup lemon juice
1/4 tsp. cream of tartar
Confectioners sugar, optional

1
Preheat oven to 350F.
2
Butter 8-inch round cake pan, line bottom with parchment or wax paper, and butter paper.
3
Lightly flour pan, and tap out excess.
4
Beat butter with brown sugar, zest, vanilla, baking powder and salt until light and fluffy.
5
Add egg yolks one at a time, beating well each time.
6
Combine ground almonds and flour; stir into egg mixture.
7
Stir in lemon juice.
8
Whip egg whites with cream of tartar to soft peaks in clean bowl.
9
Fold egg whites into batter in 3 additions.
10
Spoon batter into prepared pan, and bake 35 to 40 minutes or until pale gold and toothpick inserted into center comes out clean.
11
Let cake cool on rack 15 minutes.
12
Run sharp knife around edge of cake.
13
Holding plate securely on top of cake, turn upside down.
14
Remove cake pan and peel off paper.
15
Invert cake onto wire rack, and cool completely.
16
Transfer cake to platter, and dust with confectioners sugar, if desired.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 3/4 cup packed light brown sugar, 1 Tbs. lemon zest, 1 tsp. vanilla extract, and more.

Yes, Almond-Lemon Cake 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.

Almond-Lemon Cake

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