Lemon and almond cake

Indulge in the delightful flavors of a moist Lemon and Almond Cake, perfectly balanced with zesty lemon and nutty almonds. This easy-to-follow recipe combines self-raising flour, sugar, eggs, and olive oil, delivering a delicious treat for any occasion. Enjoy baking this irresistible cake today!

  • 24 Feb 2025
  • Cook time 40 min
  • Prep time 30 min
  • 8 Servings
  • 7 Ingredients

Lemon and almond cake

This delightful Lemon and Almond Cake merges the bright, zesty flavor of lemon with the rich, nutty taste of almonds. Perfect for any occasion, this cake is not only delicious but also simple to prepare. Follow these easy steps to create a dessert that is sure to impress your friends and family.

Ingredients:

1 cup self-raising flour
150g
1/2 cup almonds
60g
1/2 cup sugar
100g
3 eggs
150g
1/2 cup olive oil
120g
1 lemon
110g
1/3 cup almonds
40g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch (20cm) round cake pan with parchment paper.
2. Prepare the Almonds: If your almonds are whole, finely grind 1/2 cup (60g) of them using a food processor. Set aside the remaining 1/3 cup (40g) of almonds for later use.
3. Mix the Dry Ingredients: In a large mixing bowl, combine the self-raising flour, finely ground almonds, and sugar. Stir until well combined.
4. Whisk the Wet Ingredients: In a separate bowl, beat the eggs until they are lightly frothy. Add the olive oil, lemon zest, and lemon juice. Mix well.
5. Combine Wet and Dry Ingredients: Pour the egg mixture into the flour mixture. Stir until the ingredients are just combined – be careful not to overmix.
6. Add the Chopped Almonds: Fold in the roughly chopped 1/3 cup (40g) of almonds into the batter.
7. Transfer to the Cake Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
10. Serve: Once the cake is completely cool, serve as is or with a dusting of powdered sugar for a decorative touch.

Tips:

- Ensure all ingredients are at room temperature before starting to achieve a smoother batter.

- Finely grind the almonds, but avoid turning them into a paste, to retain some texture that adds to the cake's mouthfeel.

- Use freshly squeezed lemon juice and zest for the best flavor. Avoid using bottled juice if possible.

- Carefully fold the ingredients to maintain air in the batter, ensuring a lighter cake.

- Line the baking pan with parchment paper or grease it well to prevent sticking.

- Check the cake for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.

- Allow the cake to cool completely before removing it from the pan to avoid crumbling.

When baked to perfection, the Lemon and Almond Cake offers a moist, flavorful, and satisfying treat. With its aromatic blend of lemony zest and almond richness, this cake will undoubtedly become a favorite. Don't hesitate to share this unique recipe with loved ones and enjoy the wonderful taste together.

Nutrition Facts
Serving Size90 grams
Energy
Calories 220kcal11%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 30g9%
Fiber 2.50g7%
Sugar 13g13%
Fat
Fat 24g28%
Saturated 3.21g11%
Cholesterol 80mg-
Vitamins
Vitamin A 33ug4%
Choline 70mg13%
Vitamin B1 0.10mg8%
Vitamin B2 0.23mg17%
Vitamin B3 0.76mg5%
Vitamin B6 0.04mg2%
Vitamin B9 24ug6%
Vitamin B12 0.19ug8%
Vitamin C 7mg8%
Vitamin E 3.41mg23%
Vitamin K 0.11ug0%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.17mg19%
Iron, Fe 1.08mg10%
Magnesium, Mg 44mg10%
Phosphorus, P 120mg10%
Potassium, K 160mg5%
Selenium, Se 10ug19%
Sodium, Na 24mg2%
Zinc, Zn 0.85mg8%
Water
Water 30g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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