Almond Cake
Easy to make, light and moist Almond Cake with a hint of lemon zest for zing and brightness.
Servings: 8
Calories: 430kcal
Ingredients
- zest of 1 lemon
- 1 cup granulated sugar (222g) divided
- 8 tablespoons unsalted butter room temperature (113g, 1/2 cup or 4oz)
- 4 large eggs room temperature
- ½ cup crème fraîche (4oz or 113g) or Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ½ cup all-purpose flour (66g) or coconut flour
- 1 ½ cups almond flour (168g)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon coarse sugar for topping
- ⅓ cup sliced almonds (38g) for topping
Instructions
- Preheat oven to 325°F. Grease a deep 9-inch round cake pan or springform pan and line with a round of parchment paper. Set aside.
- Combine the lemon zest with ¼ cup of the granulated sugar in a small food processor. Process until the zest is broken down into small flecks and the sugar is bright yellow and moist.
- Pour the lemon sugar and all remaining sugar into a large mixing bowl. Add the butter and blend using an electric mixer until light and fluffy. Add the eggs, one at a time, blending just until the yolk disappears before adding the next.
- Mix in the crème fraîche, vanilla and almond extracts on low until incorporated. Scrape down the sides and bottom of the bowl and blend another 15 seconds.
- In a separate bowl combine the flour, almond flour, salt and baking powder. Add the flour mixture to the creamed butter. Using a spatula, fold the batter together until blended.
- Scoop the blended batter into the prepared pan and spread evenly. Bake for 40 to 45 minutes sprinkling coarse sugar and almonds on top during the last 10 minutes of baking. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 15 minutes. Slide a paring knife around the sides of the pan to release the cake. Remove the sides of the springform pan and slide the cake onto the rack to cool. Remove the parchment paper and cool or at least an hour before serving.
- Cut into wedges and serve with a dollop of whipped cream and fresh fruit.
Notes
Store leftover cake in an airtight container at room temperature for up to 4 days. Refrigerate for longer storage.
Nutrition
Calories: 430kcal | Carbohydrates: 39g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 299mg | Potassium: 72mg | Fiber: 3g | Sugar: 28g | Vitamin A: 469IU | Calcium: 130mg | Iron: 2mg