Lemon Almond Cake

A light, moist and tender lemon almond cake!
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For the lemon almond cake:For the cake:
  • 1 cup unsalted butter (2 sticks)
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almonds slices or slivers

For the lemon syrup:
  • 1/2 cup sugar
  • 1/4 cup lemon juice

For the lemon almond cake:
  • Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
  • Mix flours, baking powder and salt before mixing into the wet ingredients.
  • Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  • Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.

For the lemon syrup:
  • Simmer the sugar and lemon juice until the sugar has dissolved.
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