Description
This Classic Almond Cake is a moist, tender dessert with a delicate almond flavor enhanced by a touch of lemon zest. Made with almond flour and a combination of extracts, it’s perfect for any occasion and topped with powdered sugar and slivered almonds for an elegant finish.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups almond flour (finely ground)
- ½ cup all-purpose flour (or gluten-free flour blend)
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter (melted and cooled)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 lemon (optional)
Topping:
- 2 tbsp powdered sugar (for dusting)
- ¼ cup slivered almonds (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure the cake releases easily after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Prepare the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. Add the melted and cooled butter, vanilla extract, almond extract, and lemon zest if using. Mix well to combine all wet ingredients.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Take care not to overmix to keep the cake light and tender.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar and sprinkle with slivered almonds to finish.
Notes
- Ensure the melted butter is cooled before adding to avoid cooking the eggs.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- The lemon zest is optional but adds a bright citrus note that complements the almond flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be served with fresh berries or whipped cream for added indulgence.
