Description
Lemon Almond Cake from Spain delivers a sunshine-infused slice of Mediterranean comfort right to your dessert plate. Sweet almond flour and zesty citrus blend perfectly for a delightful treat that connects generations of home bakers.
Ingredients
Scale
Primary Ingredients:
- 2 cups almond flour
- 3 large eggs
- ½ cup honey
Citrus Elements:
- Zest of 1 lemon
- Zest of 1 orange
Supporting Ingredients:
- ⅓ cup (79 milliliters) melted coconut oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Warm your oven to precisely 350°F (175°C) and thoroughly coat an 8-inch round baking pan with coconut oil or butter to prevent sticking.
- Sift 2 cups of almond flour, 1 teaspoon baking powder, and ¼ teaspoon salt together in a medium mixing bowl, ensuring no lumps remain.
- Crack 3 large eggs into a separate large bowl and whisk vigorously for 2-3 minutes until they become light and frothy.
- Pour ½ cup honey, zest from 1 whole lemon, and zest from 1 whole orange into the whisked eggs. Add ⅓ cup melted coconut oil and blend until completely smooth.
- Gradually add the dry flour mixture to the wet ingredients, using a spatula to fold gently. Mix just until ingredients are incorporated, avoiding overmixing.
- Pour the batter into the prepared pan, using the spatula to spread it evenly and tap the pan gently to release any air bubbles.
- Place the pan in the preheated oven and bake for exactly 32-35 minutes, rotating the pan halfway through to ensure even browning.
- Check doneness by inserting a wooden toothpick into the center – it should emerge clean with no wet batter clinging to it.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Toast the almond flour briefly before mixing to enhance its nutty flavor and bring out deeper, richer notes.
- Check the cake’s moisture by inserting a toothpick at an angle, ensuring it comes out with just a few moist crumbs for perfect texture.
- For a dairy-free version, swap coconut oil with avocado or olive oil to maintain the cake’s delicate structure.
- Experiment with different citrus zests like blood orange or Meyer lemon to create unique flavor variations that complement the almond base.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 15 g
- Sodium: 88 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3.5 g
- Protein: 8 g
- Cholesterol: 93 mg