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Lemon & Almond Cake

Published: Updated:

1 Reviews

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

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.

12 ingredients6 steps


    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

      • 275gButter (unsalted) 
      • 275gBillington's Unrefined Golden Caster Sugar 
      • 5Egg(s) (free range) (beaten) 
      • 275gAllinson's Self Raising Flour 
      • 2 tspBaking powder 
      • 50gAlmonds (ground) 
      • 2Lemon zest (grated) 
    • For the buttercream

      • 125gButter (unsalted) (softened) 
      • 350gCream cheese (full fat) 
      • 250gIcing sugar (sifted) 
      • 1Lemon zest (finely grated) 
      • 2.5 tbspSingle cream 

    1 Baker Ratings

    Baked this cake for the first time a few days ago. Very moist & sweet, but delicious with no complaints from my good lady who loves lemon cake.

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