Almond Cake Recipe
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. Make this beautifully rustic almond cake recipe to end a weeknight meal, for breakfast, as a snacking cake or anytime you need to satisfy your cake craving.
Equipment
- 1 9" (23cm) springform pan
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1¾ cups (210 g) all purpose flour
- ½ cup (48 g) almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup (200 g) granulated sugar
- 1 lemon, zested
- ½ cup (113 g) unsalted butter, room temperature
- 2 tsp (10 ml) almond extract
- 1 tsp vanilla extract
- 2 large eggs (US), room temperature
- 1 cup (240 g) sour cream, room temperature
- ¼ - ½ cup (30 - 60 g) sliced almonds for topping
- 2 tbsp (15 g) powdered sugar for topping
Instructions
- 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. Move the center rack from the center of the oven to the level right below (lower third of the oven).
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt together until well combined.1¾ cups (210 g) all purpose flour, ½ cup (48 g) almond flour, 2 teaspoon baking powder, ¼ teaspoon baking soda
- In a large mixing bowl fitted with paddle attachment, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes on medium speed.1 cup (200 g) granulated sugar, 1 lemon, zested, ½ cup (113 g) unsalted butter, room temperature
- On low, beat in the eggs, almond extract and vanilla extract until smooth and well combined.2 teaspoon (10 ml) almond extract, 1 teaspoon vanilla extract, 2 large eggs (US), room temperature
- Alternating dry ingredients and sour cream, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.1 cup (240 g) sour cream, room temperature
- Evenly spread the almond cake batter into the prepared pan. Top with the sliced almonds.¼ - ½ cup (30 - 60 g) sliced almonds for topping
- Bake the almond flour cake for 35-45 minutes or until a toothpick inserted into the center of the almond cake comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the lemon almond cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy!2 tablespoon (15 g) powdered sugar for topping
Notes
Store: Place the the almond cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 1-2 days.
Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking on the almond cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
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