Lemon and almond cake recipe

Lemon and almond cake recipe from Lizziehop2

kids can help can make in advance vegetarian
Category Cakes and biscuits recipes
ServesNot stated
Prep time10-15 mins
Cook time45 mins

gransnetter ratings

Ease of finding ingredients 10
Ease of cooking8
Success with kids6
Success with adults10
Overall Mark9


120g soft butter
120g caster sugar + 1 tablespoon extra (for egg whites)
4 large eggs
Zest and juice 2 lemons
60g self raising flour
120g ground almonds
2 tbsp milk


1. Heat oven to 180C. Whip butter and sugar until light and fluffy. Add egg yolks one at a time, then add juice of one lemon and the lemon zest.
2. Fold in sifted flour, the almonds and the milk.
3. Whisk egg whites until they form soft peaks and add the 1 tablespoon of sugar. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold into the almond mixture.
4. Spoon into prepared 20cm cake tin, which has been rubbed with butter.
5. Place in middle of preheated oven for approx 45 minutes until cooked through. risen and golden brown.

gransnetter Reviews

From: charleygran on Fri 05-Jun-20 16:38:52 Overall rating: 8.5
This tasted lovely but, having risen, it flopped a bit. Adding egg yolks then lemon juice to the butter and sugar mix will curdle the mixture so it’s worth putting a couple of spoonfuls of flour/almonds with the first egg yolk. He whipped egg whites added lots of air to the mixture and I think if I had cooked it for almost an hour it would have been perfect.
From: Lizziehop2 on Thu 05-Apr-12 17:29:39 Overall rating: 0.0