Description
This Delicious Citrus Almond Cake is a moist and flavorful dessert featuring the bright zest of lemon and orange, combined with the rich texture of finely ground almonds. Perfectly balanced with a tender crumb and subtle sweetness, it’s an ideal treat to enjoy with tea or as a refreshing finish to any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup finely ground almonds
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup whole milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add eggs and zest: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully combined before adding the next. Then stir in the lemon and orange zest to infuse the batter with citrus flavor.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing gently until smooth but avoiding overmixing to keep the cake tender.
- Bake the cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to avoid a dense cake.
- The cake pairs wonderfully with a dusting of powdered sugar or a light citrus glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
