Soft Lemon and Sliced Almond Cake. Ready in one minute.
The perfect solution for sudden sweet cravings.
The batter is really prepared in one minute, and bakes in just 30-35 minutes.
The result? An incredibly soft cloud of goodness, fresh thanks to the lemon and with that rustic touch given by the almonds. Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Lemon and Almond Cake
- 1 3/4 cups all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 1/2 tbsp lemon juice (+ zest of one lemon)
- 1/3 cup water (Warm)
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup sliced almonds
Tools
- 1 Mold 9-inch
Steps for the Soft Lemon and Almond Cake
In a bowl, mix the lemon zest with the sugar. I always tell you, and I want to emphasize: the more you work these two ingredients, the more intense the lemon aroma in the cake will be.
Add the eggs and briefly work with a hand whisk. Then, incorporate in this order the milk, water, oil, and lemon juice. Stir to combine.
Add the flour and baking powder previously sifted. Mix well.
Pour the batter into a mold. Mine was a springform pan, so I only lined the bottom with parchment paper. Distribute the sliced almonds on the surface.
In a preheated static oven at 356°F for 30 minutes. Always do the toothpick test, if it comes out dry the cake is ready, otherwise extend the cooking by 5 minutes.
Let the cake cool completely in the mold before removing it.
The Cake is ready to be enjoyed!
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Storage
Store under a cake dome or in an airtight container.
It remains perfect and very soft for 3-4 days at room temperature.
