Get ready to transform your baking game with this mouthwatering Almond Loaf Cake with Lemon – a dessert that promises to tantalize your taste buds and impress even the most discerning food critics! Imagine a perfectly moist cake that combines the rich, nutty essence of almonds with a bright, zesty lemon kick that will make your kitchen smell like a gourmet bakery. Whether you're a seasoned baker or a curious kitchen novice, this recipe is your ticket to creating a show-stopping treat that looks professional but is surprisingly simple to make.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup almond flour
- 1 lemon (zested and juiced)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together the all-purpose flour and almond flour. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gently fold in the lemon zest and lemon juice, mixing until well incorporated.
- Gradually add the flour mixture to the wet ingredients, folding carefully to create a smooth batter. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Using the parchment paper overhang, lift the cake out of the pan and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining flour, mix just until the ingredients are incorporated to keep the cake tender and light.
- Zest Before Juicing: Always zest your lemon before cutting and juicing to make the process easier.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
- Storage Tip: This cake stays fresh for 3-4 days when stored in an airtight container at room temperature. Bonus Hack: For an extra flavor boost, try toasting your almond flour lightly before adding it to the recipe to enhance the nutty flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
