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.
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.
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.
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!