Quick Almond Lemon Cake
A delightful and zesty almond lemon cake that combines the nutty flavor of almonds with the refreshing zest of lemons, perfect for a quick dessert that satisfies sweet cravings while being gluten-free.
Prep time: 10 minutesCook time: 30 minutesServes: 8
Ingredients
1 cup almond flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sliced almonds (for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
5. In a separate bowl, whisk together the almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the batter.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating
Reheat individual slices in the microwave for 10-15 seconds for a warm treat.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
