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Lemon & Almond Cake
1Total Time
30Prep Time
30Bake Time
A little effort

Lemon & 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 - it's up to you, it tastes sensational either way.

1Total Time
30Prep Time
30Bake Time
A little effort


  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.


  • For the sponge

    • 275g Butter (unsalted)
    • 275g Billington's Unrefined Golden Caster Sugar
    • 5 Egg(s) (free range) (beaten)
    • 275g Allinson's Self Raising 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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