Easy Lemon & Almond Cake Recipe – This cake has a wonderful almond flavour that reminds me of marzipan (my favourite!) and with the lemon running through it, it tastes amazing. I also felt it needed a bit of cream in the filling just to finish it off nicely! It is a massive cake so perfect for larger numbers.
Serves: 15 slices
Preparation: 15 minutes
Baking: 1 hour
Tins required: 2 x 20cm/8inch sandwich tins
350g/12oz unsalted butter, plus extra for greasing
350g/12oz caster sugar
6 medium eggs
100g/4oz lemon curd
Grated rind 1 large lemon
0.5 tsp almond extract
100g/4oz ground almonds
350g/12oz self-raising flour
50g/2oz flaked almonds
150ml double cream
1 heaped tblsp lemon curd
Preheat your oven to 170c/325f/gas mark 3. Grease and line (with greaseproof paper and the extra butter) 2 x 20cm/8inch sandwich tins.
Slowly add your eggs, one at a time, ensuring the egg is well combined each time. If the mixture looks like it may curdle (eggs separated from the butter/sugar mixture), add a tablespoon of your flour and combine. When I made this, the mixture continued to look a little curdled but I carried on adding ingredients and it was fine.
Once all the eggs are in, add your lemon curd, almond extract and grated lemon zest. I used the fine grating side of my cheese grater for the lemon. Combine until all three ingredients are throughly mixed in.
Bake in your preheated oven for 1 hour. It will rise very quickly and the edges will go very brown. Once ready remove from the oven and place on a cooling rack. After 5 minutes turn the cakes out of the tins and onto the cooling rack to cool completely. Be careful as the tins and cakes will still be hot. Be extra careful when turning the cake that is covered in flaked almonds as you don’t want too many to fall off.