Lemon And Almond Cake
This delightful lemon almond cake is a bright and refreshing treat that bursts with citrus flavor. The tender crumb is perfectly balanced with the zesty lemon and crunchy almonds, making it a wonderful choice for any tea time or dessert spread. Enjoy the sunny flavors of this simple yet elegant cake that will surely brighten any occasion.
— Constant Cookbook
Ingredients
- 200g/7oz butter
- 200g/7oz golden caster sugar
- 3 large free-range eggs
- 50g/2oz plain flour
- 125g/4½oz ground almonds
- 2 lemons
- 1 lemon, juice only
- 5-6 tbsp icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment.
- In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest.
- Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.
- While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.
- When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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