Description
A delightful Sticky Lemon Almond Cake with a sweet honey drizzle, perfect for any occasion.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 115 g (½ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 120 ml (½ cup) lemon juice, freshly squeezed
- 100 g (1 cup) ground almonds
- 80 ml (¼ cup) honey
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 175°C (350°F) and prepare a 23 cm (9-inch) round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground almonds.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest, followed by the lemon juice.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, checking for doneness with a toothpick.
- While the cake cools, warm the honey and lemon juice in a small saucepan until combined and smooth.
- Once the cake has cooled for about 10 minutes, remove it from the pan, place it on a serving plate, and drizzle the honey mixture over the top before serving.
Notes
- Use fresh lemons for the best flavor.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Experiment with different nuts or add fruits for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Sticky Lemon Almond Cake, Honey Drizzle, Dessert, Baking, Cake Recipe