Print

Easy One Bowl Lemon Almond Cake with a Zesty Twist

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 71 reviews

A simple yet delightful lemon almond cake that captures the joy of spring with its refreshing tartness and nutty richness.

Ingredients

Scale
  • 1 cup All-purpose flour (use fresh, sifted flour)
  • 1/2 cup Almond flour (adds a delicate, nutty flavor)
  • 1 cup Granulated sugar (balances the tartness of lemon)
  • 2 teaspoons Baking powder (ensures a fluffy rise)
  • 1/4 teaspoon Salt (enhances the bright flavors)
  • 3 large Eggs (room temperature)
  • 1/2 cup Whole milk (can swap for almond milk)
  • 2 tablespoons Fresh lemon zest (the star ingredient)
  • 1/4 cup Fresh lemon juice (provides tangy flavor)
  • 1 teaspoon Pure vanilla extract (enhances flavors)
  • 1/4 cup Sliced almonds (toasted lightly)
  • 2 tablespoons Powdered sugar (for a delicate finish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy release.
  2. Combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt in a large mixing bowl. Whisk until well combined.
  3. Mix the room temperature eggs, whole milk, fresh lemon zest, fresh lemon juice, and vanilla extract into the dry mixture. Blend until smooth and well combined.
  4. Fold the toasted sliced almonds into the batter gently.
  5. Pour the batter into your prepared cake pan, smoothing the top. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  6. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

For a festive touch, serve with whipped cream or ice cream. Store in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://pennykitchenz.com/easy-one-bowl-lemon-almond-easter-cake/

Scroll to Top