This lemon and almond cake, finished with a simple lemon icing drizzle, is moist, lemony and genuinely hard to stop eating. It first made an appearance at a book club get-together and disappeared fast — since then it’s earned a permanent spot on the “regular bakes” list. This is a cake that’s always a pleasure to share.
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This cake doesn’t rise much, but it more than makes up for that with lemony deliciousness. You can double the recipe and freeze one cake un-iced, or make it a day or two ahead and ice it just before serving. Thanks to the ground almonds and the lemon drizzle, it keeps beautifully.
You may also enjoy our Flourless, Gluten Free Chocolate Cake recipe.
Delicious Lemon and Almond Cake Recipe
Ingredients
#### For the cake:
- 200g/7oz butter, softened, plus extra for greasing
- 200g/7oz golden caster sugar
- 3 large eggs
- 125g/4½oz ground almonds
- 50g/2oz plain flour or white spelt flour
- 2 lemons (juice of 1 and finely grated zest of 2)
#### For the icing:
- 5-6 tbsp icing sugar
- Juice of 1 lemon
Method
1. Preheat your oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment.
2. Cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. Once the eggs are fully incorporated, fold in the flour, then the ground almonds and lemon zest.
3. Scrape the cake mix into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the cake is lightly golden-brown, coming away from the sides of the tin, and a skewer inserted into the middle comes out clean.
4. While the cake is still hot and still in the tin, stab it all over with a skewer, making about 15 holes. Drizzle the lemon juice into the holes and over the top of the cake, then leave it in the tin to cool.
5. When you’re ready to serve, make the icing by mixing the lemon juice, a little at a time, into the icing sugar until you have a smooth paste. Remove the cake from the tin, smooth the icing over the top, and serve.
Top tip: Leave your lemons at room temperature, then roll them a few times under your palm before juicing — this helps you extract as much juice as possible.
You may also enjoy This Lemon Drizzle Cake Is Perfect to Lift the Spirits.
Did you try this lemon and almond cake recipe? Leave a comment below and let us know — we’d love to hear from you!
Frequently Asked Questions
Can I freeze this lemon and almond cake?
Yes. It freezes well un-iced, so it’s worth making a double batch — freeze one and keep one to enjoy now. Ice it fresh after defrosting.
Can I make it ahead of time?
Yes, this cake is a great make-ahead bake. You can make it a day or two before you need it and add the icing on the day you plan to serve it.
Why doesn’t the cake rise very much?
That’s completely normal for this recipe — the ground almonds give a dense, moist crumb rather than a tall sponge, and the lemon drizzle keeps it beautifully soft.
More Recipes to Try
- Flourless, Gluten Free Chocolate Cake Recipe
- This Lemon Drizzle Cake Is Perfect to Lift the Spirits
Fancy trying more family bakes and recipes? Browse our full collection of family-friendly recipes for more easy ideas to make with (or for) the kids.
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