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Moist Lemon Almond Cake with Syrup Glaze

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A moist and fragrant lemon almond cake made with ground almonds and fresh lemon zest, finished with a tangy syrup glaze that adds shine and locks in flavor. Perfect for tea time or a light dessert.

Ingredients

Scale
  • 1 cup almond flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/3 cup plain yogurt or sour cream
  • 2 tablespoons lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • For the syrup glaze:
  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in yogurt, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the glaze: heat lemon juice and sugar in a small saucepan over low heat until the sugar is dissolved. Set aside.
  10. Once the cake is done, poke holes all over the top with a skewer and pour the warm glaze evenly over the cake while it is still warm.
  11. Let the cake cool completely in the pan before removing and serving.

Notes

  • Use superfine almond flour for a smoother texture.
  • Yogurt adds moisture, but sour cream can be used for a richer flavor.
  • Top with sliced almonds or a dusting of powdered sugar for decoration.
  • This cake keeps well for several days at room temperature.

Nutrition

Find it online: https://tastyera.com/moist-lemon-almond-cake-with-syrup-glaze/