Lemon Almond Cake Recipes

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LEMON ALMOND CAKE



Lemon Almond Cake image

A light, moist and tender lemon almond cake!

Time 30m

Yield 8

Number Of Ingredients 12

1 cup unsalted butter (2 sticks)
1 cup sugar
3 eggs
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup almonds slices or slivers
1/2 cup sugar
1/4 cup lemon juice

Steps:

  • Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
  • Mix flours, baking powder and salt before mixing into the 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 centre comes out clean, about 25 minutes.
  • 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.
  • Simmer the sugar and lemon juice until the sugar has dissolved.

Nutrition Facts : Nutrition Facts Calories 540, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 120mg, Sodium 263mg, Carbs 54g (Fiber 2g, Sugars 38g), Protein 8g Nutrition by

FLOURLESS ITALIAN ALMOND-LEMON CAKE



Flourless Italian Almond-Lemon Cake image

Torta alle mandorle e limoni is a delicious and simple rustic cake that is naturally gluten free, as it's made with almond meal instead of flour.

Provided by Kyle Phillips

Categories     Dessert     Cake

Time 2h40m

Yield 8

Number Of Ingredients 6

3 organic lemons
6 eggs ( yolks and whites separated )
1 1/4 cups (250 grams) granulated white sugar
3/4 pound (300 grams) finely ground almond meal
2 teaspoons baking powder
1/4 cup confectioners' sugar

Steps:

  • Gather the ingredients.
  • Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
  • Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
  • Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
  • Coarsely chop the lemons-peels and all.
  • Put the lemons through a food mill with a coarse disk.
  • Mill the lemons again with a fine disk in a food mill.
  • Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
  • Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan .
  • In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
  • Beat in the lemon cream and almond meal.
  • In a separate, clean, dry bowl, whip the egg whites to firm peaks .
  • Gently fold the whites and baking powder into the lemon mixture.
  • Pour the batter into the prepared pan.
  • Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
  • Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
  • Dust lightly with confectioners' sugar.

Nutrition Facts : Calories 495 kcal, Carbohydrate 61 g, Cholesterol 140 mg, Fiber 9 g, Protein 15 g, SaturatedFat 3 g, Sodium 118 mg, Sugar 45 g, Fat 25 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

LEMON ALMOND CAKE WITH LEMON GLAZE



Lemon Almond Cake With Lemon Glaze image

Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons/55 grams unsalted butter (1/2 stick), melted and cooled, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3 medium lemons, preferably Meyer lemons
2 cups/225 grams almond flour or meal (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
5 large eggs, separated
1 1/4 cups/250 grams sugar
1/4 teaspoon almond extract
1 to 1 1/2 cups/125 to 185 grams confectioners' sugar

Steps:

  • Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
  • Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
  • Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
  • Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
  • In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
  • Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
  • Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
  • When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 15

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
1 tablespoon almond liqueur (optional)
1/2 cup heavy cream (optional)
2 tablespoons confectioners' sugar or as needed

Steps:

  • Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
  • Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
  • Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
  • In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
  • Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
  • Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
  • If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

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