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Lemon and Almond Cake
A moist lemon cake with a sugary crust, featuring ground almonds and a zesty lemon icing.
Baking
Vegetarian
Dessert
Lemon
Cake
Estimated Nutrition
Calories
394.6
kcal / serving
3156.5 kcal total
Carbs
33.7
g
per serving
269.8 g total
Fat
27.3
g
per serving
218.4 g total
Protein
6.8
g
per serving
54.2 g total
Cook Time
40
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Golden Caster Sugar
5.5
tbsp
Icing Sugar
Dairy
200
g
Butter
softened, plus extra for greasing
3
piece
Egg
large, free-range, organic if possible
Fruits
1
piece
Lemon Juice
juice of 1 lemon
2
piece
Lemon Zest
finely grated zest of 2 lemons
1
piece
Lemon Juice
for the icing
GrainsCereals
50
g
Plain Flour
or white spelt flour
NutsSeeds
125
g
Ground Almonds
Method
1
Preheat the oven to 180°C.
2
Grease a 20-22cm round cake tin and line the base with parchment.
3
Cream butter and sugar together until light and fluffy.
4
Beat in eggs one at a time until fully incorporated.
5
Fold in the flour, ground almonds, and lemon zest.
6
Transfer the batter to the tin and tap to remove air bubbles.
7
Bake for 35-40 minutes until golden and a skewer comes out clean.
8
Make 15 holes in the hot cake with a chopstick.
9
Drizzle lemon juice over the hot cake and allow to cool.
10
Mix lemon juice into icing sugar to create a smooth paste.
11
Spread icing over the cooled cake and serve.