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Lemon and almond cake

1 Reviews

About the bake

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.

1Total Time
30Prep Time
30Bake Time
1Serves
Easy

Method

  1. 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. 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.

  3. Step 3:

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

  4. 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. 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.

  6. 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.

Ingredients

  • For the sponge

    • 275g Butter (unsalted)
    • 275g Billington's Unrefined Golden Caster sugar
    • 5 Egg(s) (free range) (beaten)
    • 275g Self-raising white flour
    • 2 tsp Baking powder
    • 50g Almonds (ground)
    • 2 Lemon zest (grated)
  • For the buttercream

    • 125g Butter (unsalted) (softened)
    • 350g Cream cheese (full fat)
    • 250g Icing sugar (sifted)
    • 1 Lemon zest (finely grated)
    • 2.5 tbsp Single cream

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