Italian Lemon Almond Cake Recipe
This simple lemon–almond cake is reminiscent of Italian cakes served with afternoon coffee – moist, fragrant with lemon zest and lightly nutty. It’s not overly sweet, so it works great both as a dessert and as a sweet Italian‑style breakfast.
This lemon–almond cake smells like an Italian café at 4 p.m. – a mix of fresh lemon zest and warm, nutty almond notes. It’s moist yet light, more like an elegant breakfast torte than a heavy cream cake. Thanks to its moderate sweetness, it works just as well with a morning espresso as it does as dessert after dinner with friends.
Chef's tips
Grate only the yellow part of the lemon zest – the white pith underneath is bitter and will spoil the cake’s delicate flavour. All ingredients should be at room temperature so the cake rises evenly and doesn’t crack too much in the centre. Be careful not to overbake – check with a skewer towards the end of the baking time, and as soon as it comes out dry, take the tin out of the oven, as the cake will continue to cook a little in its own heat.
How to serve
Serve slightly cooled, dusted with icing sugar, with a cup of strong stovetop coffee or Earl Grey tea. For special occasions you can add a dollop of whipped cream and a few fresh raspberries or slices of candied lemon. It’s the perfect cake to set out on the table for a Sunday family gathering, when everyone comes back for “just a thin slice” and the tin is empty within an hour.
Ingredients
- ground almonds (almond flour) you can grind blanched almonds - 120 g
- flour type 450–550 - 130 g
- sugar - 130 g
- butter soft, at room temperature - 120 g
- eggs at room temperature - 3 piece
- lemon zest and juice - 1 piece
- baking powder - 1.5 teaspoons
- pinch of salt
- sugar for sprinkling, optional - 1 tablespoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a springform tin about 22 cm in diameter with baking paper or grease with butter and dust with flour.
- Beat the soft butter with the sugar in a bowl using a mixer for 3–4 minutes, until the mixture is lighter in colour and fluffy.
- Add the eggs one at a time, mixing after each addition until combined.
- Wash the lemon thoroughly, finely grate the yellow part of the zest and add to the batter. Squeeze out 2–3 tablespoons of lemon juice and add that as well.
- In a separate bowl, mix the wheat flour, ground almonds, baking powder and a pinch of salt.
- Add the dry ingredients to the wet and mix briefly with a spatula or on the lowest mixer speed, just until combined. Do not overmix so the cake doesn’t turn out dense.
- Pour the batter into the prepared tin and smooth the top with a spoon.
- Bake for 30–35 minutes, until the top is golden and a skewer inserted in the centre comes out dry or with a few crumbs.
- Remove the cake from the oven and leave it in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Before serving, you can dust the top with icing sugar. Serve on its own or with a dollop of plain yogurt.
Storage
Store the cooled cake wrapped in cling film or in an airtight container at room temperature for 1–2 days, or in the fridge for up to several days. You can also freeze individual slices, well wrapped, and thaw them at room temperature when needed.
