Lemon Almond Cake

Easter is this weekend; I was looking for a nice light spring dessert and this lemon almond cake is perfect! Lemons really scream spring to me and combining them with almonds in a cake like this is just beautiful.

This is an almond based cake where half of the flour is replaced with almond flour/meal which helps keep the cake nice and light. Butter keeps this cake moist, plenty of lemon zest and juice adds a ton of flavour and the cake is finished off with a topping of almond slices which adds a hit of crunchiness.

This lemon almond cake is amazing just like this but I like to make it even better by drizzling it with lemon syrup to add even more lemon flavour and make the cake so nice and moist! I enjoy this cake best when it’s still warm from the oven but it’s also good at room temperature. If you are looking for a nice light dessert option this spring, this lemon almond cake is a stunning option!

ingredients

• For the lemon almond cake:For the cake:
• 1 cup butter (2 sticks)
• 1 cup sugar
• 3 eggs
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup all-purpose flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup almonds slices or slivers
• For the lemon syrup:
• 1/2 cup sugar
• 1/4 cup lemon juice

directions

1. For the lemon almond cake:
2. Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
3. Mix flours, baking powder and salt before mixing into the wet ingredients.
4. Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
5. ..................................

for full recipes please see : www.closetcooking.com

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