Get the Recipe:
Lemon Almond Butter Cake
A tender almond butter cake dotted with lemon curd and topped with sliced almonds. This easy one-layer cake is simple enough for everyday baking but special enough for brunch or dessert.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (50 g) finely ground almonds, or 1/2 cup almond meal or almond flour
- about ¾ cup lemon curd, homemade or store-bought
- about 2 tablespoons toasted sliced almonds
- sanding sugar, for garnish
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Reduce mixer speed to low, and mix in the flour mixture. Mix just until combined.
- In a separate bowl, whisk the eggs until slightly foamy. Add the eggs and ground almonds to the batter, mixing just until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Dollop the lemon curd evenly over the batter, leaving about a 1-inch margin around the edge. Do not swirl.
- Sprinkle the sliced almonds over the top of the batter. Sprinkle with sanding sugar.
- Bake 40 to 45 minutes, or until a pick inserted into the cake comes out clean (avoiding the lemon curd areas).
- Cool the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and allow the cake to cool completely before serving.
Don’t worry about arranging the lemon curd perfectly. Simply distribute spoonfuls around the batter for pockets of lemon flavor throughout the cake.
Video
Notes
- Recipe slightly adapted from New York Times.
- Almond flour, almond meal, or finely ground almonds can be used in this recipe.
- Use a good-quality lemon curd, as it provides most of the cake’s lemon flavor.
- When testing for doneness, insert a pick into the cake portion rather than a pocket of lemon curd.
- For extra lemon flavor, add 1 tablespoon finely grated lemon zest to the batter.
- Store tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
