This Quick Almond Lemon Cake is a delightful treat that's perfect for any occasion. With a bright, citrusy flavor and a light, nutty texture, it's the kind of cake that feels both special and effortless. Plus, it’s gluten-free, making it a great option for those with dietary restrictions.
Almond flour gives this cake its unique texture and nutty flavor. It's essential for keeping the cake gluten-free while adding richness. Granulated sugar sweetens the cake just right without overpowering the lemon notes. Unsalted butter provides moisture and a tender crumb, allowing the cake to melt in your mouth. Eggs bind everything together, contributing to the cake's structure and fluffiness. Vanilla extract adds a subtle warmth that enhances all the other flavors. Lemon zest and lemon juice are the stars here, bringing that fresh, tangy kick that makes the cake sing. Baking powder ensures a nice rise, while salt amplifies all the flavors. Finally, sliced almonds on top give a delightful crunch and visual appeal.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated dessert, serve it with a side of fresh berries. The tartness of raspberries or strawberries complements the lemon beautifully.
Start by preheating your oven to 350°F (175°C). It’s always a good idea to get this going early so the oven is nice and hot when you’re ready to bake. Grease a 9-inch round cake pan with a bit of butter or a non-stick spray to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or a whisk if you’re feeling up for a mini workout. This step is crucial for a light texture, so don't rush it.
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before moving to the next. This ensures a smooth batter and helps avoid lumps.
Stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice. The aroma at this stage is just heavenly, with the lemon really starting to come through.
In a separate bowl, whisk together the almond flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring the cake rises uniformly.
Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Over-mixing can lead to a dense cake, so be gentle here.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Even out any peaks or valleys so it bakes evenly.
Sprinkle the sliced almonds evenly over the top. They will toast beautifully as the cake bakes, adding texture and flavor.
Bake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to handle.
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