Ok, I will admit I didn’t read through the whole page of this recipe for Lemon and Almond Cake before I started making it. The title hooked me, I love almond cake and my sister loves lemon cake… perfect!
When I finally read through the whole thing, and the suggestion to wrap the cake in foil and leave it for a couple of days before actually eating it, I was annoyed.. When I make a cake, I want to be able to eat it NOW – maybe this impatience is the Gen Y in me coming out?
As much as it pained me to do it, once the cake was cooled, I carefully wrapped it in a couple of layers of foil and left it for two days before we tasted it.
The lemon flavour was quite intense – paired with some fresh strawberries and sprinkled with icing sugar it was really nice, and not too tart. It is a really moist and dense cake (hence the name ‘Damp Lemon & Almond Cake’ I guess), and the texture reminded me of the Coffee Club’s Orange and Almond loaf which is one of my all time favourites. I will make this again, just to substitute the lemon for oranges.
This cake is perfect to make on a Friday afternoon & then enjoy on a lazy Sunday.
If you like this Lemon and Almond Cake, make sure you check out my Lemon Butter Cake recipe, Lemon and Coconut Blondies or these easy no bake Lemon and Coconut Balls