Lemon Almond Butter Cake

There are plenty of lemon cakes out there, but this one takes a slightly different approach. Instead of mixing lemon flavor directly into the batter, spoonfuls of lemon curd are scattered over the cake before baking. As the cake bakes, the curd settles into little pockets of bright citrus flavor throughout the soft almond crumb.

The result is a cake that’s buttery, lightly sweet, and full of lemon flavor without being overwhelming. Topped with sliced almonds and a sprinkle of sugar, it’s just the kind of cake that’s equally at home alongside a cup of coffee, on a brunch table, or served for dessert with a dollop of whipped cream.

Best of all, it’s wonderfully unfussy. No layers, no frosting, and no special decorating skills required — just a simple cake with classic flavors that work beautifully together.

Why You’ll Love This Lemon Almond Cake

• A different kind of lemon cake. Instead of lemon flavor mixed into the batter, spoonfuls of lemon curd bake into bright pockets of citrus throughout the cake.
• Simple but impressive. There’s no frosting to make and no layers to assemble, but the finished cake looks beautiful and tastes like something much more elaborate.
• Tender almond crumb. Ground almonds add subtle nutty flavor and help create a soft, delicate texture.
• Perfect for brunch or dessert. This cake feels just as appropriate with a cup of coffee as it does served after dinner.
• Easy to make year-round. The fresh lemon flavor is especially lovely in spring and summer, but this is the kind of simple cake that’s welcome any time of year.

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Key Ingredients

• Lemon curd – This is what makes this cake special. Rather than flavoring the batter with lemon juice or zest, spoonfuls of lemon curd are baked into the cake, creating pockets of bright citrus flavor throughout. Either store-bought or homemade lemon curd works.
• Ground almonds – Finely ground almonds add a subtle nutty flavor and help give the cake its soft, tender texture. Almond flour, almond meal, or finely ground almonds all work well here.
• Butter – Butter provides rich flavor and helps create the cake’s delicate crumb. Its mild flavor also allows the lemon and almond flavors to take center stage.
• Sliced almonds – Sprinkled over the top before baking, these add a bit of crunch and reinforce the almond flavor in the cake.
• Sanding sugar – A light sprinkle adds a little sparkle and a touch of sweetness to the finished cake.

Looking for ingredient quantities and full instructions? Scroll down to the recipe card, or use the Jump to Recipe button at the top of the page.

How to Make Lemon Almond Crumb Cake

Make the almond cake batter.
Start by creaming the butter and sugar until light and fluffy. Then mix in the remaining ingredients to create a thick, rich batter with plenty of almond flavor.

Spread the batter in the pan.
Transfer the batter to a greased springform pan and smooth the top so the lemon curd can be distributed evenly.

Add the lemon curd.
Drop spoonfuls of lemon curd over the batter, concentrating most of them around the outer edge with a few in the center. As the cake bakes, the curd creates pockets of bright lemon flavor throughout the cake.

Finish with almonds and sugar.
Sprinkle sliced almonds and a little sanding sugar over the top for a bit of crunch and sparkle.

Bake until golden.
Bake until the cake is lightly browned and a pick inserted into the cake portion comes out clean. Let the cake cool before slicing and serving.

Variations and Serving Ideas

• Add more lemon flavor. For an extra citrus boost, add 1 tablespoon finely grated lemon zest to the batter along with the ground almonds.
• Serve with whipped cream. A dollop of lightly sweetened whipped cream makes this simple cake feel even more special.
• Add fresh berries. Strawberries, raspberries, or blueberries pair beautifully with the lemon and almond flavors.
• Try a different citrus curd. Orange curd or lime curd can give the cake a completely different flavor profile while keeping the same easy preparation.
• Dress it up for dessert. Dust the cooled cake with confectioners’ sugar before serving for an elegant finishing touch.

How to Store

Room temperature: Store the cake tightly covered at room temperature for up to 2 days.

Refrigerator: For longer storage, cover and refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Freezer: Wrap individual slices or the whole cake well and freeze for up to 2 months. Thaw overnight in the refrigerator or for a couple of hours at room temperature before serving.

A Simple Cake with Big Flavor

Whether you’re serving it with coffee in the morning, sharing it at brunch, or enjoying a slice for dessert, this lemon almond butter cake is proof that simple cakes can be every bit as memorable as more elaborate ones. The combination of buttery almond cake and bright pockets of lemon curd creates a dessert that’s easy to make, beautiful to serve, and sure to earn repeat requests.

You may also enjoy my chocolate olive oil cake, blueberry ricotta cake, and almond gâteau Breton for more simple cakes with plenty of flavor.

If you try this cake, I’d love to hear what you think! Leave a comment below and don’t forget to rate the recipe.