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!Serves: 10-18 slices
Ingredients
- ½ cup sliced almonds for the top/optional
- ¾ cup greek yogurt
- 1½ cups granulated sugar
- 4 large eggs room temperature
- ¾ cup super fine almond flour
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- ¾ cup olive oil
- 1 tsp vanilla extract
- ½ tsp almond extract
For the glaze
- 3 tbsp lemon juice fresh
- ¾ cup powdered sugar
- ¼ tsp almond extract
Instructions
- Preheat the oven to 350˚F. 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, line your baking pan with a piece of parchment paper. Set aside for later.
- If making the almond decoration: spread the sliced almonds in a baking tray and bake for 10 minutes. Remove 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, salt and baking powder. Mix well until the batter is clump-less.
- Add the vanilla extract, almond extract, and olive oil. Mix again until the batter is smooth and the consistency is nice and thick.
- Pour the batter into the prepared cake pan and tap against the countertop to release any trapped air bubbles. 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.
- Now for the glaze! In a bowl, whisk together the lemon juice, powdered sugar and 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 of the cake and dust with powdered sugar. Serve warm!