Lemon and almond cake recipe

Lemon and almond cake recipe

84 ratings

Try this lemon and almond cake for a teatime treat or elegant birthday cake. Fluffy almond sponges are sandwiched with smooth mascarpone cream, tangy lemon curd and golden toasted almonds. See method

  • Serves 10
  • 50 mins + cooling
  • 544 calories / serving

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs, beaten
  • ½ tsp almond extract
  • 1½ lemons, finely zested
  • 75g plain flour
  • 150g ground almonds
  • 1½ tsp baking powder

For the mascarpone cream

  • 200g light mascarpone
  • 100ml whipping cream
  • 2 tbsp icing sugar
  • 4 tbsp lemon curd
  • 15g toasted flaked almonds

Each serving contains

  • Energy

    2265kj
    544kcal
    27%
  • Fat

    40g 57%
  • Saturates

    19g 93%
  • Sugars

    31g 34%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 38.9g Protein 9.4g Fibre 1.9g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C and lightly butter 2 x 20cm sandwich tins. Line the bottom of the tins with nonstick baking paper.
  2. In a large bowl, beat the butter and caster sugar until smooth. Gradually add the egg and beat until pale and fluffy. If the mixture looks like it’s starting to split, add 1 teaspoon of flour.
  3. Beat the almond extract and zest into the egg mixture, then sift over the dry ingredients and fold in using a large metal spoon. Spoon half the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 mins, until risen and golden; the cake should just be coming away from the sides of the tin. Leave the sponges in their tins for 10 mins, then turn out onto a wire rack and leave to cool.
  4. While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 2 tablespoons of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing. Add a little water to the lemon curd to loosen, then drizzle it over the top of the cake and scatter with the toasted almonds.

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