Now, about the cake, it’s a very simple and basic recipe. No complicated steps whatsoever… The flavors of lemon and almond pairs really well and the addition of almond flour gives a beautiful texture to the cake. The topping of toasted almonds gives a crunchiness and the lemon syrup keeps the cake wonderfully moist.
Ingredients
For the cake:
- ▢1 cup Unsalted butter / 2 sticks / 227 gms (softened)
- ▢1 cup Sugar
- ▢3 Eggs (at room temp)
- ▢2 tbsp Lemon zest
- ▢1/4 cup Lemon juice
- ▢1 cup Plain flour / maida
- ▢1 cup Almond flour (refer notes to see how to make it at home)
- ▢2 tsp Baking powder
- ▢1/2 tsp Salt
- ▢1/4 cup Almonds slices or slivers
For the lemon syrup:
- ▢1/2 cup Sugar
- ▢1/4 cup Lemon juice
Instructions
- ▢Preheat the oven at 180 C, 10 mins before baking. Cream the butter and sugar until light and fluffy.
- ▢ Beat in the eggs, one at a time. Beat after each addition.
- ▢Mix in the lemon juice and zest.
- ▢Mix flours, baking powder and salt.
- ▢Add dry ingredients into wet ingredients.
- ▢Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the center comes out clean, about 25 minutes.
- ▢For the lemon syrup: Simmer the sugar and lemon juice until the sugar has dissolved. Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
