Buttery Lemon Almond Cake
Lemon cakes are my absolute favorite, but I am not talking about those horrible box lemon cakes, I am talking about a light, homemade buttery lemon cake that has just the right amount of tang and is not too sweet. This lemon cake is all those things, plus it has almond flour and european style butter which helps to give it a nutty taste and richer texture.
To make one 20cm/9 inch round cake:
2 sticks (225g) of grass fed, organic european style butter
2 cups of almond meal
1/2 cup of all purpose flour
3/4 cup white sugar
4 eggs, room temperature
1 tsp baking powder
1/4 tsp almond extract
1 tsp vanilla extract
zest of one lemon
1 cup of water
2 tbs sugar
juice from one lemon
2-3 large slivers of lemon rind
1.) Preheat the oven to 320F and grease a 20cm round cake tin.
2.) Cream the butter and sugar till light and fluffy- about 5 minutes
3.) Slowly add the eggs one at a time and keep beating till incorporated
4.) Add the vanilla, almond extract, baking powder and lemon zest.
5.) Gently fold in the plain flour and almond flour till well combined. The batter will be quite thick.
6.) Spread into a cake tin and bake for about 45 minutes.
To make the syrup:
1.) Place all the ingredients into a saucepan and simmer gently for about 10-15 minutes until the syrup has reduced. Keep the rind pieces big so you can remove them later.
One the cake is just cooked, poke holes into the top using a toothpick or skewer. Pour the syrup over the cake, making sure to cover all the corners.
Allow the cake to sit for about 10 minutes before slicing and serving.