Meet your new favorite treat — the Sun-Kissed Almond Citrus Cake. This delightful cake brings together the refreshing flavors of citrus with the warmth of almonds, making it perfect for any occasion. Whether you're celebrating a sunny spring day or brightening a winter morning, this cake will bring a ray of sunshine to your table.
Butter provides richness and moisture to the cake, making it tender and flavorful. Granulated sugar adds sweetness, helping to balance the tartness of the citrus. The eggs act as a binding agent, giving the cake structure and a lovely texture.
Almond flour adds a nutty depth and keeps the cake moist, while all-purpose flour provides the necessary structure. Baking powder ensures the cake rises beautifully, and a pinch of salt enhances the flavors.
The orange juice and lemon juice bring a burst of freshness, complemented by the aromatic orange zest and lemon zest. Sliced almonds add a delightful crunch on top. Finally, the combination of almond extract and vanilla extract rounds out the flavors with a touch of warmth.
This Sun-Kissed Almond Citrus Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also complements a fresh fruit salad, adding a delightful contrast to the vibrant citrus notes. For a cozy touch, try serving it with a hot cup of herbal tea.
First, let's get your oven heated to 350°F. While it's warming up, grab your 9-inch round cake pan and give it a good greasing — this will help your cake release easily once baked.
In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes, and it’s the secret to a tender cake. Then, add in the eggs, one at a time, making sure to beat well after each addition. This ensures everything is well combined.
Stir in the almond extract and vanilla extract for that lovely aromatic base. In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This dry mix will be slowly incorporated into the wet ingredients, alternating with the orange juice and lemon juice. This method keeps the batter smooth and well-mixed.
Next, gently fold in the orange zest and lemon zest. You’ll notice the batter smelling irresistible at this point. Pour it into your prepped cake pan and smooth the top with a spatula. Sprinkle the sliced almonds over the batter — they’ll toast beautifully as the cake bakes.
Pop your cake into the oven and let it bake for about 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, give it a light dusting of powdered sugar for that final touch.
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