ALMOND and LEMON CAKE, an easy and quick dessert for breakfast or after lunch, perfect as a Sunday treat made in no time.
This almond and lemon cake is often created after the holidays when there are leftover almonds, nuts to use up, and a craving for a simple yet homemade dessert. It is an easy and quick recipe, fragrant, soft, ideal as a breakfast cake or as a dessert after lunch, perfect even on Sunday when you want something good without spending hours in the kitchen.
The combination of almonds and lemon always works: the almonds make the cake soft and moist, and the lemon adds freshness and fragrance. This almond cake is one of the most sought-after recipes when it comes to almond desserts, easy lemon cake, and homemade breakfast sweets.
Join me in the kitchen today for the almond and lemon cake.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup almonds
- 3/4 cup sugar
- 6 tbsps butter
- 2 eggs
- 1 lemon
- 1 tsp baking powder
- 1 pinch salt
Steps
In a large bowl, cream the butter with the sugar until a soft and smooth mixture is achieved.
Add the eggs, one at a time, mixing well after each addition, then add the grated zest and juice of the lemon, gently mixing.
In another bowl, sift together the flour, baking powder, and a pinch of salt.
Add the chopped almonds.Combine the dry ingredients with the wet ingredients, mixing with a spatula from bottom to top to avoid deflating the batter.
Pour the batter into the buttered and floured cake pan, bake in a preheated oven for about 35-40 minutes.
Do a toothpick test: it should come out clean, sprinkle with powdered sugar and decorate with lemon slices.
Bon appétit
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ALMOND and LEMON CAKE
A useful tip:
For a perfect almond cake, use finely ground almonds and untreated lemons to utilize the zest.
If you want an even more indulgent version, you can add powdered sugar on top, while for a lighter cake, you can reduce the sugar without compromising the result.
This is a dessert that keeps well for several days and is ideal to prepare in advance.
FAQ ALMOND and LEMON CAKE
Is the almond and lemon cake flourless?
Yes, if made with almond flour, it is a flourless cake.
Is it a suitable cake for breakfast?
Absolutely yes, it is perfect as a soft and fragrant breakfast cake.
Can I use leftover almonds?
Of course, it is an ideal recipe to use up leftover almonds and nuts.
Can the almond cake be frozen?
Yes, it’s better to freeze it in slices so it remains soft.
What kind of lemon should I use?
Use untreated lemons, essential for a fragrant lemon cake.
