This almond cake is a simple, buttery and incredibly delicious cake. It has a perfectly light, moist and fluffy crumb and is topped with crunchy sliced almonds and powdered sugar.

Preheat the oven to 325 F (163 C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt together until well combined.

Step 2:  

In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed.

Step 3:  

On low, beat in the eggs, almond extract and vanilla extract until smooth and well combined.

Step 4:  

Alternating dry ingredients and sour cream, mix in 1/3 of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.

Step 5:  

Evenly spread the almond cake batter into the prepared pan. Top with the sliced almonds. Bake the almond flour cake for 35-45 minutes.

Step 6:  

Cool the cake in the pan for 15-20 minutes. Transfer the lemon almond cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy!

Step 7:  

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