This Lemon & Almond Butter Cake is a delectable treat that marries the tangy zest of lemons with the rich, nutty flavors of almonds and coconut. Featuring a moist, buttery texture and infused with a vibrant lemony aroma, this cake is perfect for those who appreciate a sophisticated twist on classic flavors. Topped with slivered almonds and a dusting of icing sugar, it’s not only delicious but also visually appealing, making it a fantastic addition to any dessert table.
Why You’ll Love This:
The unique combination of almond flour and desiccated coconut in this cake provides a delightful texture that’s both satisfying and light. The lemon zest and juice add a fresh and zesty flavor that cuts through the richness of the butter, making each bite perfectly balanced. This cake is a fantastic choice for anyone looking for a gluten-free option without compromising on taste or texture.
Perfect Occasion:
This Lemon & Almond Butter Cake is an excellent choice for afternoon tea, brunches, or as a celebratory dessert at gatherings like birthdays and anniversaries. It’s also a lovely option for spring and summer events, where its bright and fresh flavors can really shine.
Decoration Tips:
For a beautiful and elegant finish, top the cake with a generous sprinkling of slivered almonds before baking to add a crunchy texture. Once baked and cooled, dust lightly with icing sugar and perhaps some additional lemon zest for an extra pop of flavor and color. If serving at a special event, garnish with edible flowers or lemon slices for a sophisticated touch.
Ingredients:
- 4 eggs
- Zest of 2 lemons, plus juice from half a lemon
- 260g granulated sugar
- 200g unsalted butter, softened
- 180g almond flour
- 70g desiccated coconut
- 1 teaspoon baking powder
- Slivered almonds and icing sugar for topping
Method:
- Start by zesting the two lemons directly into a bowl containing the sugar. Use your fingers to rub the zest into the sugar, which helps to release the essential oils and maximize the lemon flavor.
- Add the lemon juice and softened butter to the zesty sugar. Crack the eggs into the bowl and whisk everything together until the mixture is smooth and well combined.
- Gently fold in the almond flour, desiccated coconut, and baking powder, mixing just until no dry streaks remain.
- Prepare an 8-inch baking tin by greasing it or lining it with parchment paper. Pour the batter into the tin, smoothing the top with a spatula. Sprinkle a generous amount of slivered almonds over the top.
- Bake the cake in a preheated oven at 180°C (356°F) for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with icing sugar before slicing and serving.
Enjoy this delightful Lemon & Almond Butter Cake, a perfect blend of nutty and citrus flavors that’s sure to impress at any gathering!
