Nigella Almond Lemon Cake

This easy and moist Almond Lemon Cake by Nigella Lawson is a deliciously light treat. With a perfect balance of almond meal, coconut, and zesty lemon, it’s quick to make and perfect for any occasion. You can enjoy it as is or top it with flaked almonds for added texture.

Ingredients Needed

• 150g (10) tbsp unsalted butter
• 4 large eggs (55-60g/2oz each), at room temperature
• 1 tsp vanilla extract
• 3/4 cup (6 oz) caster sugar (superfine sugar)
• 1 1/2 cups ( 150g) almond meal (ground almond)
• 1/4 tsp cooking/kosher salt
• 1 tsp baking powder
• 3/4 cup ( 75g) desiccated coconut (finely shredded unsweetened coconut)
• 1 1/2 tsp lemon zest (from 1 large lemon)
• 1/4 cup ( 30g) flaked almonds, optional

How To Make Almond Lemon Cake

1. Preheat the oven: Set your oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter, then line it with parchment paper.
2. Melt the butter: Place the butter in a large microwavable bowl and melt in the microwave. Let it cool for a couple of minutes.
3. Mix the wet ingredients: Add the eggs, vanilla extract, and sugar to the melted butter. Whisk until fully combined.
4. Combine the dry ingredients: Stir in the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Whisk until the mixture is smooth and evenly combined.
5. Bake: Pour the batter into the prepared cake pan. If using, sprinkle the flaked almonds on top. Bake in the preheated oven for 40 minutes or until a skewer comes out clean.
6. Cool: Let the cake cool for 15 minutes in the pan before carefully turning it out onto a cooling rack. Allow it to cool for at least 1 hour before slicing and serving.

Recipe Tips

• Cool the butter before mixing: Let the melted butter cool for a couple of minutes before adding the eggs to prevent curdling and ensure a smooth batter.
• Don’t overmix the batter: Stir just enough to combine the ingredients. Overmixing can result in a dense cake instead of a light and fluffy texture.
• Check for doneness: Use a skewer to check if the cake is done. If it comes out clean, the cake is ready. If it’s wet, bake for a few more minutes.
• Let the cake cool completely: Allow the cake to cool for at least 1 hour before slicing to let the flavors set and the texture firm up for the perfect slice.

How To Store Leftovers?

• Refrigerate: Let the leftover Almond Lemon Cake cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 1 week.
• Freeze: To freeze, wrap the cooled cake in plastic wrap, then in foil. It will be kept in the freezer for up to 3 months. When ready to serve, thaw it at room temperature for a few hours before slicing.

Nutrition Facts

Serving Size: 1 slice (1/10 of the cake)

• Calories: 310
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 41mg
• Sodium: 229mg
• Potassium: 138mg
• Total Carbohydrate: 17g
• Dietary Fiber: 2g
• Sugars: 5g

Try More Nigella Recipes:

• Nigella Lemon Surprise Pudding
• Nigella Rhubarb Ice Cream
• Nigella Muffins
• Nigella Lime And Coconut Cake