Almond and lemon cake
A moist cake soaked with fresh lemon juice and finished with a simple lemon icing, baked until golden and tender.
Updated : 24 December, 2025
Easy
About 20 min.
Ingredients
200 grams
Butter
200 grams
Brown sugar
3
Eggs
50 grams
Flour
125 grams
Almond flour
2
Lemon
For the icing
1
Lemon
5 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Lightly grease the base and sides of a 20-22cm/8–8½in round cake tin and line the base with baking parchment.
Step 2
In a large mixing bowl, cream the butter and sugar together until pale, light and fluffy, using either an electric hand whisk or a wooden spoon. Gradually beat in the eggs, adding them one at a time and mixing well after each addition. Once the eggs are fully incorporated, gently fold in the flour, followed by the ground almonds and lemon zest.
Step 3
Spoon the mixture into the prepared tin and gently tap the tin on the work surface to release any trapped air bubbles. Bake for 35-40 minutes, or until the cake is lightly golden-brown, pulling away from the sides of the tin, and a skewer inserted into the centre comes out clean.
Step 4
While the cake is still hot and remains in the tin, pierce it all over with a chopstick or similar tool, making around 15 holes. Slowly drizzle the lemon juice into the holes and over the surface of the cake. Leave the cake in the tin to cool completely.
Step 5
When ready to serve, prepare the icing by gradually mixing the lemon juice into the icing sugar until you have a smooth, spreadable paste. Remove the cake from the tin and spread the icing evenly over the top before serving.
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