Almond Cake with a Hint of Lemon

The perfect fall cake involves the rich decadence of almonds and a tangy pop of lemon—better yet, it’s super easy to make, too!

Almonds + Lemons + Cake = the recipe for perfection.

You know you’ve made a really good cake when everyone in your family keeps oohing and aahing over it. The best part? When the cake is super easy to make, too. 

Dump the ingredients together, pop it in the oven, and you’re done! Your house smells like almonds and sweetness and all things good.

Convinced? Here’s how to make this super easy but delicious cake!

Begin by preheating your oven to 350˚F. Then, grease a 9-inch round cake pan with melted butter and cover in a thin layer of flour. If you’re not fond of this method, go ahead and line your baking pan with a piece of parchment paper instead. Set aside for later.

If you’re making the almond topping (which really makes this piece pop): spread the sliced almonds in a baking tray and bake for about 10 minutes to get them toasty with a little bit of crunch. Remove them from the oven and set aside to cool!

In a large bowl, combine the eggs, sugar, and greek yogurt until there are no clumps and the batter is nice and smooth. Sift in the all-purpose flour, almond flour (I used Bob’s Red Mill Super-Fine Almond Flour), salt and baking powder. Mix well until the batter is clump-less.

Add the vanilla extract, almond extract, and olive oil. Stir until the batter is smooth — about 2 minutes.

And that’s it!

Pour the batter into the prepared cake pan and tap against the countertop to release any trapped air bubbles. Then, bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Release the cake from the pan and turn out onto a wire rack.

Optional: while waiting for the cake to bake, get a headstart on the worst part of baking: clean up 😞 it would come in handy to have a younger sister (or kid, I suppose) to do it for you 🙂

Now let’s make our glaze! In a bowl, whisk together the lemon juice, powdered sugar and almond extract.

While the cake is still warm, poke the top with a fork or cake tester and slowly pour the glaze all over the cake—you want the cake to soak in the glaze. Spread the sliced almonds on top and finish with a generous dusting of powdered sugar. Serve plain or with a dollop of whipped cream!