Sun-Kissed Almond Citrus Cake

A delightful almond citrus cake offering a refreshing burst of lemon and orange ideal for all dessert lovers; perfect for spring gatherings and afternoon tea.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 cup almond flour

1 cup all-purpose flour

1 tsp baking powder

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1 tbsp orange zest

1 tbsp lemon zest

1/2 cup sliced almonds

1/4 tsp salt

1/2 tsp almond extract

1/2 tsp vanilla extract

Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Stir in the almond extract and vanilla extract.

5. In another bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

6. Gradually add the dry mixture to the wet ingredients, alternating with the orange and lemon juices.

7. Fold in the orange and lemon zest.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Sprinkle the sliced almonds evenly over the batter.

10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

11. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

12. Dust with powdered sugar before serving.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

To reheat, warm slices in a preheated oven at 300°F for 5-7 minutes.

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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.