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Lemon Almond Cake is a soft, buttery almond cake topped with tangy lemon curd and crunchy sliced almonds. The perfect cross between an almond torte and a lemon bar, it’s an easy dessert for spring, brunch, or any special occasion.
Why You’ll Love This Recipe
Almond is one of my all-time favorite dessert flavors, so it probably comes as no surprise that I absolutely love this Lemon Almond Cake. There is just something about the rich, buttery flavor of almond paired with bright, tangy lemon that makes every bite irresistible.
If you’ve been around here for a while, you also know I have a soft spot for just about anything made with lemon, so combining these two favorites into one dessert was inevitable! This cake has a tender, buttery crumb with plenty of almond flavor, a generous layer of lemon curd, and a sprinkle of crunchy almonds on top for the perfect finishing touch. It’s the best of both worlds—the elegant flavor of my favorite almond torte and the bright citrus goodness of a lemon bar—all in one easy-to-make cake.
Ingredients Needed
- All purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Butter, salted
- Eggs
- Vanilla Extract
- Almond Extract
- Sliced Almonds
- Lemon Curd
How to Make Lemon Almond Cake
- Make lemon curd according to recipe instructions or use store bought lemon curd. If making homemade, allow to cool in the refrigerator until cooled through.
- Combine softened butter and sugar in a large mixing bowl, beat until light and fluffy.
- Add all purpose flour, baking powder and salt. Mix just until combined.
- Beat eggs in a stand mixer using the whisk attachment until they start to foam.
- Add beaten eggs. extracts and almond flour to butter mixture and stir to combine.
- Spread batter into a greased and floured 9-10 inch springform pan.
- Drop tablespoons of cooled lemon curd on top of batter. Leave a one inch border of cake batter exposed.
- Spread lemon curd over top of batter using an offset spatula, leaving a 1 inch border.
- Sprinkle with sliced almonds and sugar.
- Bake at 350 degree F until cake is golden brown and a toothpick comes out clean. About 35 minutes. Allow to cool for 10 minutes and then remove from springform pan.
- Sprinkle with powdered sugar and allow to cool.
- Serve cold or room temperature.
Tips from leigh Anne
- For the best almond flavor, use a good-quality almond extract.
- Be careful not to overmix the batter. Mix just until the ingredients are combined to ensure a soft, tender crumb.
- Bake just until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can dry out the cake, so start checking a few minutes before the recommended baking time.
- Use a good-quality store-bought lemon curd to save time, or use the lemon curd recipe below. Either option will give the cake plenty of bright lemon flavor.
- Toast the sliced almonds before sprinkling them over the top if you have a few extra minutes. Toasting brings out their natural sweetness and adds even more crunch and flavor.
- For clean slices, chill the cake for 20 to 30 minutes after adding the lemon curd. A cool cake slices more neatly and makes for a prettier presentation.
- This cake is delicious served at room temperature, but I especially love it slightly chilled.
Frequently Asked Questions
Can I make lemon almond cake ahead of time?
Yes! This cake is an excellent make-ahead dessert. Bake the cake a day in advance and store it covered. Keep it stored in the refrigerator.
Can I freeze this cake?
Yes. The cake freezes well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
What kind of almonds work best?
Sliced almonds are my favorite because they add a light, crunchy texture and make the cake look beautiful. Slivered almonds will also work if that’s what you have on hand.
What can I serve with Lemon Almond Cake?
This cake is wonderful on its own with a sprinkle of powdered sugar. It’s also delicious with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries for an extra special dessert
Whether you’re serving it for brunch, an afternoon treat with a cup of tea, or a special dessert after dinner, this Lemon Almond Cake is sure to become a recipe you’ll make again and again. The combination of buttery almond cake, bright lemon curd, and crunchy almonds creates a dessert that feels elegant without being complicated. If you’re a fan of almond desserts, lemon desserts—or better yet, both—you’ll want to add this recipe to your permanent baking collection.
Try these other delicious lemon and almond treats!
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Lemon Almond Cake
Ingredients
Lemon Curd
- 2 eggs use the whole egg
- 1/2 cup granulated sugar
- 1/3 cup lemon juice fresh squeezed
- 1/2 cup butter salted
- 1/2 Tbsp lemon zest
Butter Cake
- 9 Tbsp butter salted
- 1 cup all purpose flour plus 1 Tbsp
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 3 large eggs
- 1/2 cup almond flour
- 2 Tbsp sliced almonds
- 1 Tbsp sugar for sprinking on top
Instructions
Lemon Curd
- In a medium size pan, combine sugar, eggs, lemon zest and lemon juice. Mix until smooth.
- Stir over medium heat for about 5 minutes or until it comes to a boil. Boil for a few minutes to allow to thicken. It will continue to thicken as it cools. Stir constantly.
- Place butter, cut up into pieces in a bowl.
- Pour hot liquid through a fine mesh strainer over the bowl. Stir until butter melts.
- Cover with plastic wrap on the surface of the lemon curd and refrigerate until cooled.
Butter Cake
- Preheat oven to 350 degrees F
- In a large bowl, with an electric hand mixer, combine butter and sugar. Beat until light and fluffy.
- Add in all purpose flour, baking powder and salt. Mix just until combined.
- In the bowl of a stand mixer with the whisk attachment beat eggs until foamy.
- Add eggs, extracts and almond flour into batter and mix just until combined.
- Grease and flour a 9-10 inch springform pan. Spread batter into pan.
- Drop lemon curd by spoonfuls onto top of batter, leaving a 1 inch border. Spread curd, leaving the border.
- Sprinkle with almonds and 1 Tbsp sugar.
- Bake for 35 minutes or until cake is golden brown on top and a toothpick comes out clean. Cool for 10 minutes before removing from pan. Cool completely
Tips & Notes:
- For the best almond flavor, use a good-quality almond extract.
- Be careful not to overmix the batter. Mix just until the ingredients are combined to ensure a soft, tender crumb.
- Bake just until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can dry out the cake, so start checking a few minutes before the recommended baking time.
- Use a good-quality store-bought lemon curd to save time, or use the lemon curd recipe below. Either option will give the cake plenty of bright lemon flavor.
- Toast the sliced almonds before sprinkling them over the top if you have a few extra minutes. Toasting brings out their natural sweetness and adds even more crunch and flavor.
- For clean slices, chill the cake for 20 to 30 minutes after adding the lemon curd. A cool cake slices more neatly and makes for a prettier presentation.
- This cake is delicious served at room temperature, but I especially love it slightly chilled.
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