Description
Moist lemon cake with bright citrus flavor from both juice and zest.
Ground almonds add a delightful texture, and the lemon syrup soaks through every bite.
Ingredients
Units
Scale
- 8 tbsp (113 g) unsalted butter
- 1/2 cup (75 g) raw almonds
- 1 1/2 cups (180 g) cake flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups + 2 tbsp (310 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tbsp lemon extract
- Zest and juice of 2 lemons
Instructions
- Preheat oven to 325°F (160°C).
- Spray a loaf pan with baking spray and dust with cake flour, tapping out excess flour.
- Grind almonds in a food processor until fine and powdery. Set aside.
- Whisk together cake flour, baking powder, ground almonds, and salt until combined. Set aside.
- Combine melted butter and 1 cup (200 grams) sugar in a stand mixer or large bowl. Beat on low speed until combined.
- Add eggs one at a time, beating well after each addition.
- Alternating between dry ingredients and milk, add to the butter-sugar mixture, starting and ending with dry ingredients. Use three batches of dry and two of milk. Beat after each addition, scraping the bowl.
- Mix lemon extract and zest into the batter. Stir until combined.
- Pour batter into the prepared loaf pan and smooth the surface.
- Bake at 325°F (160°C) for 60-65 minutes, or until a toothpick inserted comes out clean.
- Combine lemon juice from two lemons and ½ cup + 2 tablespoons (110 grams) sugar in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and cool.
- When cake is slightly cooled, pour lemon syrup evenly over it, allowing it to absorb fully.
- Once syrup is absorbed, turn cake out of the pan.
- Wrap cake in plastic wrap and let sit at room temperature for at least 60 minutes, or ideally overnight.
- Slice and serve at room temperature.
Notes
- To ensure even baking, use a digital thermometer to check the internal temperature of the cake; it should reach 200-210°F (93-99°C).
- For a richer flavor, use freshly squeezed lemon juice instead of bottled.
- Leftover cake can be stored, wrapped tightly, in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60