Why Make This Recipe
Almond Loaf Cake with Lemon is a delightful treat that brings together the nutty flavor of almonds and the bright freshness of lemons. This cake is perfect for any occasion, whether it be a cozy afternoon tea, a birthday celebration, or just a sweet addition to your dessert table. With its moist texture and zesty icing, this loaf cake is sure to please everyone who tries it.
How to Make Almond Loaf Cake with Lemon
Ingredients:
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond meal or almond flour
- Zest of 2 large lemons
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons almond extract
- 1 cup plain or vanilla flavored yogurt
- 1/2 cup powdered sugar
- 1 tablespoon plain or vanilla flavored yogurt
- 1 tablespoon fresh lemon juice
Directions:
- Preheat your oven to 350 degrees F. Generously butter or grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, almond meal, and lemon zest.
- In a large mixing bowl or using a stand mixer, cream the butter and sugar together until it’s light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the almond extract.
- Slowly add half of the dry ingredients, followed by the yogurt, and then the remaining dry ingredients until they are well combined.
- Pour the batter into the prepared pan, smoothing out the top. Bake for 50-60 minutes until the cake rises and is slightly golden on top. To check if it’s done, insert a skewer in the center; it should come out clean.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert it onto a cooling rack to cool completely.
- For the icing, whisk together the powdered sugar, lemon juice, and yogurt in a small bowl until smooth. There shouldn’t be any lumps, and the icing should drip slowly from the whisk.
- Once the cake is completely cool, flip it right side up and ice it with an offset spatula or butter knife. Optionally, garnish with sliced almonds and lemon slices. Let the icing firm up, then slice and enjoy!
How to Serve Almond Loaf Cake with Lemon
This Almond Loaf Cake is best served slightly warm or at room temperature. You can enjoy it as is or pair it with a hot cup of tea or coffee. For an extra touch, serve it with some fresh fruit or a dollop of whipped cream.
How to Store Almond Loaf Cake with Lemon
To store your Almond Loaf Cake, make sure it has cooled completely. Place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in foil or plastic wrap and refrigerate it for up to a week. You can also freeze slices of the cake for up to 2 months.
Tips to Make Almond Loaf Cake with Lemon
- Ensure that your butter is at room temperature for the best creaming results.
- Don’t skip the zest! The lemon zest adds a wonderful flavor and aroma to the cake.
- If your cake starts to brown too quickly, you can cover it loosely with foil during baking.
- Allow the cake to cool completely before icing for the best results.
Variation
For a chocolate twist, consider adding chocolate chips to the batter. You can also replace some of the all-purpose flour with whole wheat flour for a nuttier flavor and healthier option.
FAQs
Can I use other nuts instead of almonds?
Yes, you can substitute almond meal with other nut meals, like hazelnut flour, but the flavor of the cake will change accordingly.
What can I use instead of yogurt?
If you don’t have yogurt, you can use sour cream or a dairy-free alternative like almond milk yogurt.
How can I make this cake gluten-free?
To make the cake gluten-free, replace all-purpose flour with a gluten-free flour blend, ensuring it contains a binding agent like xanthan gum.
Almond Loaf Cake with Lemon
Ingredients
Main Ingredients
- 10 tablespoons unsalted butter 1 1/4 sticks, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond meal or almond flour
- Zest of 2 large lemons
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons almond extract
- 1 cup plain or vanilla flavored yogurt
- 1/2 cup powdered sugar
- 1 tablespoon plain or vanilla flavored yogurt
- 1 tablespoon fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees F. Generously butter or grease a 9x5 inch loaf pan or line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, almond meal, and lemon zest.
- In a large mixing bowl or using a stand mixer, cream the butter and sugar together until it's light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the almond extract.
- Slowly add half of the dry ingredients, followed by the yogurt, and then the remaining dry ingredients until they are well combined.
- Pour the batter into the prepared pan, smoothing out the top.
Baking and Cooling
- Bake for 50-60 minutes until the cake rises and is slightly golden on top. To check if it's done, insert a skewer in the center; it should come out clean.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert it onto a cooling rack to cool completely.
Icing
- For the icing, whisk together the powdered sugar, lemon juice, and yogurt in a small bowl until smooth. There shouldn’t be any lumps.
- Once the cake is completely cool, flip it right side up and ice it with an offset spatula or butter knife. Optionally, garnish with sliced almonds and lemon slices.