Almond Lemon Cake by Nigella is a delightful combination of buttery richness, almonds, and zesty lemon, drizzled with lemony syrup and baked to perfection in 40 minutes!
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🤎 Why You’ll Love This Almond Lemon Cake Recipe:
- Sumptuous Texture: Almonds and polenta create a moist, delightful crumb.
- Citrus Burst: Zesty lemon adds a refreshing twist.
- Buttery Perfection: Rich blend of soft butter and caster sugar.
- Effortless Elegance: Simple ingredients yield an elegant, flavorful cake.
- Lemon Infusion: Luscious syrup enhances the indulgence.
❓ What Is Nigella’s Almond Lemon Cake Recipe?
Nigella’s Almond Lemon Cake is a flavorful citrus-infused dessert consisting of butter, ground almonds, polenta, and zest lemon, drizzled with lemon syrup.
🍋 Nigella Almond Lemon Cake Ingredients
For the Cake:
- 200 grams of soft unsalted butter (plus some for greasing)
- 200 grams caster sugar
- 200 grams of ground almonds
- 100 grams fine polenta (or cornmeal)
- 1½ teaspoons baking powder (see NOTE below)
- 3 large eggs
- zest of 2 unwaxed lemons (save juice for syrup)
For the Syrup:
- juice of the 2 unwaxed lemons above
- 125 grams of icing sugar
🥮 How To Make Nigella Almond Lemon Cake
- Grease the inside and outside of a 23 cm (9 inch) springform cake tin with butter and line the bottom with baking parchment.
- Bring the oven temperature up to 180°C (160°C fan) or 350°F (gas mark 4).
- Whip the butter and sugar together in a bowl until light and airy, using a wooden spoon or an electric mixer.
- After creaming the butter and sugar, beat in the polenta, baking powder, and almonds. Add one egg, beat in another, and repeat with the other dry ingredients, making sure to combine well after each addition.
- Lastly, stir in the zest of the lemon and spoon, or scrape, the mixture into the prepared baking dish; bake for approximately 40 minutes.
- The cake is ready when a cake tester comes out mostly clean and, more significantly, the edges begin to shrink from the tin, even if it may look shaky. Cool on a wire rack after removing from the oven; preserve in the tin.
- Combine the sugar and lemon juice in a small saucepan and bring to a boil to make the syrup.
- Incorporate the icing sugar into the juice until completely dissolved.
- Pour the warm syrup over the cake, use a cake tester to prick the top evenly (a skewer would be too damaging), and let it cool in the tin before removing it.
💭 Recipe Tips
- To add a burst of citrus flavor to the cake, zest the lemons carefully (be cautious not to grate the bitter pith).
- A well-blended batter with a consistent texture is achieved by gradually alternating the dry ingredients with the eggs.
- Use a cake tester to check if the cake is done; when it’s done, the sides should pull away from the pan and the tester should come out almost clean.
- For even pricking without injuring the cake’s surface, use a cake tester before adding the lemon syrup.
- If you want your cake to set correctly and soak up all that lemony syrup taste, let it cool in the pan first.
🍨 What Goes Well With Almond Lemon Cake?
Elevate the flavor of almond lemon cake with whipped cream, citrus sauce, vanilla ice cream, lemon curd, toasted almonds, and sparkling champagne or prosecco.
🎚 How To Store Leftovers Almond Lemon Cake?
- In The Fridge: Preserve leftover almond lemon cake in the fridge for up to 3 days if wrapped in plastic or placed in a sealed container.
- In The Freezer: Leftover almond lemon cake can be frozen for up to 3 months after being tightly wrapped in foil and kept in a freezer-safe bag. Let it thaw in the fridge before serving.
🥵 How To Reheat Leftovers Almond Lemon Cake?
- Oven: Turn the oven on high heat (300°F) then transfer almond lemon cake to a baking sheet and heat for 10 to 15 minutes.
- Microwave: Lay almond lemon cake on the microwave-safe plate and heat for 30 seconds at a time on medium power, or until warmed.
FAQs
Why is my almond lemon cake not lemony?
Your almond lemon cake may lack zestiness if you haven’t added enough lemon ensure ample lemon zest and juice for vibrant flavor.
How to keep almond lemon cake from falling apart?
To keep your almond lemon cake from falling apart, freeze it for an hour before assembling and decorating to firm the texture.
Why does my almond lemon cake taste bitter?
Your almond lemon cake might taste bitter due to an excess of baking soda or baking powder.
Why is my almond lemon cake dry?
Your almond lemon cake may be dry if there’s an imbalance, with too much flour and insufficient butter.
Try More Nigella Recipes:
Nigella Almond Lemon Cake Nutrition Facts
Amount Per Serving
- Calories 305
- Calories from Fat 216
- Total Fat 24g
- Saturated fat 8.5g
- Cholesterol 41mg
- Sodium 229mg
- Carbohydrates 16g
- Net carbs 8g
- Sugar 4g
- Fiber 8g
- Protein 10g
Nigella Almond Lemon Cake
Description
Almond Lemon Cake by Nigella is a delightful combination of buttery richness, almonds, and zesty lemon, drizzled with lemony syrup and baked to perfection in 40 minutes!
Ingredients
For the Cake:
For the Syrup:
Instructions
- Grease the inside and outside of a 23 cm (9 inches) springform cake tin with butter and line the bottom with baking parchment.
- Bring the oven temperature up to 180°C (160°C fan) or 350°F (gas mark 4).
- Whip the butter and sugar together in a bowl until light and airy, using a wooden spoon or an electric mixer.
- After creaming the butter and sugar, beat in the polenta, baking powder, and almonds. Add one egg, beat in another, and repeat with the other dry ingredients, making sure to combine well after each addition.
- Lastly, stir in the zest of the lemon and spoon, or scrape, the mixture into the prepared baking dish; bake for approximately 40 minutes.
- The cake is ready when a cake tester comes out mostly clean and, more significantly, the edges begin to shrink from the tin, even if it may look shaky. Cool on a wire rack after removing from the oven; preserve in the tin.
- Combine the sugar and lemon juice in a small saucepan and bring to a boil to make the syrup.
- Incorporate the icing sugar into the juice until completely dissolved.
- Pour the warm syrup over the cake, use a cake tester to prick the top evenly (a skewer would be too damaging), and let it cool in the tin before removing it.
Notes
- To add a burst of citrus flavor to the cake, zest the lemons carefully (be cautious not to grate the bitter pith).
A well-blended batter with a consistent texture is achieved by gradually alternating the dry ingredients with the eggs.
Use a cake tester to check if the cake is done; when it’s done, the sides should pull away from the pan and the tester should come out almost clean.
For even pricking without injuring the cake’s surface, use a cake tester before adding the lemon syrup.
If you want your cake to set correctly and soak up all that lemony syrup taste, let it cool in the pan first.
Nigella Almond Lemon Cake