Lemon Almond Cake

lemon almond butter cake slice on a plate

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Cooling Time 30

Total Time 1 35

Servings servings

Calories 523kcal

Author Leigh Anne Wilkes

Equipment

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

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.

Adapted from NYTimes

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