Lemon Almond Cake – a delicious recipe with Butter, Lemons, White Granulated Sugar, Vanilla, Almond Essence, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (355u00b0F). Line the base of a 10cm diameter cake tin and grease the sides.
2
Cream butter, lemon rind, and sugar with electric beaters until light in colour and smooth in texture. Add lemon juice, vanilla essence, almond essence and egg yolks to mixing bowl and continue to mix until well-combined.
3
In a separate bowl, beat egg whites on medium speed until they form soft peaks. Gently fold lemon mixture into egg whites. Once loosely combined, add baking powder, salt and half of almond meal. Once all ingredients are well incorporated, add remaining almond meal and fold through.
4
Transfer batter into prepared cake tin, and place in the centre rack of oven. Bake for 30 minutes, or until top is golden brown.
551
kcal
Calories
41
g
Fat
38
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 100 grams Unsalted Butter, 2 whole Lemons, All The Rind And Half The Juice, 1/2 cups White Granulated Sugar, 1 teaspoon Vanilla Essence, and more.
Yes, Lemon Almond 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.
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