Description
A moist and fragrant lemon almond cake made with ground almonds and zesty lemon, offering a delicate texture and bright flavor. Perfect for tea time or dessert.
Ingredients
Units
Scale
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup plain yogurt or sour cream
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use fine almond flour for the best texture.
- This cake keeps well and can be made a day ahead.
- Serve with whipped cream or fresh berries for an elegant touch.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg