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Lemon and almond cake with white frosting on a cake stand next to two champagne flutes Tried & Tested

Lemon and almond cake

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2.75 stars based on 16 ratings

This delicate and refreshing lemon and almond cake is a wonderful alternative sponge cake for any special occasion, such as birthdays or anniversaries. Coated in smooth cream cheese buttercream this cake can be decorated or left simple.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:easy

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Ingredients

For the sponge

  • 275g 9¾ oz Butter (unsalted)
  • 275g 9¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5 5 Egg(s) (free range) beaten
  • 275g 9¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 2tsp 2tsp Baking powder
  • 50g 1⅞ oz Almonds (ground)
  • 2 2 Lemon zest grated

For the buttercream

  • 125g 4½ oz Butter (unsalted) softened
  • 350g 12½ oz Cream cheese full fat
  • 250g 8⅞ oz Icing sugar sifted (we use Silver Spoon) Icing sugar
  • 1 1 Lemon zest finely grated
  • 2½tbsp 2½tbsp Single cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and base line 2, 20cm / 8 inch round cake tins.

  2. Classic mode Step 2

    Place the butter and caster sugar in a large bowl and beat with a wooden spoon or an electric mixer and beat on high until light and fluffy. Gradually add the eggs, beating well.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 275g 9¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 5 5 Egg(s) (free range) beaten
  3. Classic mode Step 3

    Stir in the flour and baking powder, ground almonds and lemon zest and fold these in.

    Ingredients for this step

    • 275g 9¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 2tsp 2tsp Baking powder
    • 50g 1⅞ oz Almonds (ground)
    • 1 1 Lemon zest finely grated
  4. Classic mode Step 4

    Divide the mixture between the two tins. Bake for 30 minutes, until golden brown and just firm to the touch.  Remove from the oven, cool, then turn out on to a wire rack. When cold cut in half.

  5. Classic mode Step 5

    To make the icing, beat the butter until very soft, add the cream cheese and the icing sugar and lemon zest and beat until smooth.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 350g 12½ oz Cream cheese full fat
    • 250g 8⅞ oz Icing sugar sifted (we use Silver Spoon) Icing sugar
    • 1 1 Lemon zest finely grated
  6. Classic mode Step 6

    Sandwich the cake with a little of the icing. Spread the remaining icing over the top and sides. swirling with a palette knife into rough peaks. Chill for at least 30 minutes before serving. Decorate with candles to serve.