Lemon and almond cake a soft, tender, and delicious dessert. How good are the Lemon Desserts that instantly fill the whole house with their delightful fragrance. The recipe I want to tell you about today is for a Lemon Cake with almonds, soft, tender, and delicious. A super soft Lemon Dessert and the almonds add that extra touch that makes it special. The almonds are both ground and mixed into the batter and added on top. I’ll let you imagine the deliciousness and aroma. A special dessert for breakfast, a snack, or any time of the day. It’s also great to enjoy cold now that the temperatures are scorching and even to fill, for example, with my delicious Lemon Cream or Milk Cream. What do you think, have I convinced you to try it? Let’s run to the kitchen and prepare the Lemon and almond cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: For a 20 cm (8-inch) diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 176.77 (Kcal)
- Carbohydrates 20.57 (g) of which sugars 11.41 (g)
- Proteins 4.23 (g)
- Fat 9.58 (g) of which saturated 1.29 (g)of which unsaturated 7.31 (g)
- Fibers 2.48 (g)
- Sodium 14.92 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Lemon Cake
- 2 eggs
- 1/2 cup cup sugar
- 2.8 oz oz almonds
- 3/4 cup cup flour
- 1 lemon (untreated)
- 1/4 cup cup vegetable oil
- 1 oz oz sliced almonds
- 1/2 packet baking powder (8 grams)
What you need to prepare the Lemon and Almond cake
- Mixer
- Cake Pan
How to prepare the Soft Lemon Cake
To prepare this Cake, you need a large, untreated lemon to use its zest too. Wash the lemon well, grate the zest, only the yellow part, and then squeeze it to extract the juice. You need about 50 ml of lemon juice; if one lemon is not enough, add another half.
With the help of a mixer, finely chop the almonds. Whisk the 2 whole eggs with the sugar using an electric mixer for about 7-8 minutes until you have a light and fluffy mixture. Add the lemon juice and zest and the vegetable oil. Mix well.
Add the sifted flour, chopped almonds, and baking powder. Mix well. Pour the batter into a 20 cm (8-inch) diameter cake pan, preferably with a removable bottom, greased and floured or lined with parchment paper.
Level the batter with a spatula. Sprinkle the sliced almonds over the surface. Bake the Lemon and almond cake in a preheated oven at 356°F (180°C) in static mode for 35-40 minutes. Always do the toothpick test to check the cake’s doneness even inside. Let the Almond Cake cool before unmolding it onto a serving plate.
See you tomorrow with a new recipe, hugs, Loredana
Always do the toothpick test to check the cake’s doneness even inside. Let the Almond Cake cool before unmolding it onto a serving plate.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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– If you prefer, you can make sliced almonds at home. Dip the almonds in boiling water, drain them after about 1 minute. Let them cool slightly, then peel them. Cut them gently with a knife while they are still slightly damp and softer.
The Cake stays soft and tender in a container for 3 days.
If you prefer, you can replace the vegetable oil with 50 grams of melted butter.
Also read the recipe for my Lemon Cookies
