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Lemon Almond Butter Cake
Lemon Almond Butter Cake is a simple, buttery, delicious cake that gets big flavor from plenty of lemon curd. A great cake for everything from brunch to 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
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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, lightly whisk the eggs just until combined and slightly foamy. Be careful not to beat them too much, or your cake will be tough.
- Add the eggs and the ground almonds to the butter mixture, and mix well.
- 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. Then remove the sides of the pan and cool the cake completely.
Notes
- Recipe slightly adapted from New York Times.
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