This Delicious Lemon and Almond Cake is a Pleasure to Share

This lemon and almond cake with a drizzled lemon icing is delicious and moist (yes, I said it). I first made this for my book club get-together and everybody loved it! It has since got onto my “regular bakes” list, so this lemon and almond cake is a pleasure to share:

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This cake doesn’t rise much, but makes up for it with lemony deliciousness!

You can make double the recipe and freeze the extra one (un-iced). You can also make it a day or two before serving and ice it on the day you serve it. It keeps really nicely because of the almonds, and also the drizzled icing.

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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. When the eggs are fully incorporated, fold in the flour, then the 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 of the cake comes out clean.
4. While the cake is still hot and still in the tin, stab it with skewer all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.
5. When you’re ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve.

Top tip: Leave your lemons at room temperature, then roll them a few times under your palm before juicing, this helps to extract as much juice as possible.

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Did you try this Lemon and Almond Cake recipe? Leave a comment below and let us know – we’d love to hear from you!