Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp butter, melted; 1 tbsp flour, to dust pan; 10 tbsp (1 1/4 sticks) butter, cubed, at room temperature; 1 cup plus 3 tbsp almond flour; 1 cup self-rising flour; 1/2 cup granulated sugar; 4 None eggs, at room temperature; 1 tbsp grated lemon peel, plus additional for garnish; 2 tbsp plus 1/4 cup lemon juice; 1 tsp vanilla extract; 1 1/4 cups powdered sugar; None None Whipped cream, to serve

Servings: persons

1 tbsp butter, melted
1 tbsp flour, to dust pan
10 tbsp (1 1/4 sticks) butter, cubed, at room temperature
1 cup plus 3 tbsp almond flour
1 cup self-rising flour
1/2 cup granulated sugar
4 None eggs, at room temperature
1 tbsp grated lemon peel, plus additional for garnish
2 tbsp plus 1/4 cup lemon juice
1 tsp vanilla extract
1 1/4 cups powdered sugar
None None Whipped cream, to serve

1
Preheat the oven to 300u00b0F. Brush a Bundt cake pan with the melted butter and dust it with flour.
2
Mix the softened butter, almond flour, flour, granulated sugar, eggs, lemon peel, 2 tbsp of the lemon juice and vanilla in a food processor until blended. Pour the batter into the prepared cake pan.
3
Bake for 1 hour 15 mins or until a skewer inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 mins. Remove from the pan and cool completely.
4
For the glaze, mix the powdered sugar and remaining 1/4 cup lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake and allow it to run down the sides. Serve with whipped cream and garnish with additional lemon peel.

1138

kcal

Calories

Fat

104

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 tbsp butter, melted, 1 tbsp flour, to dust pan, 10 tbsp (1 1/4 sticks) butter, cubed, at room temperature, 1 cup plus 3 tbsp almond flour, and more.

Yes, 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.

Lemon Cake

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