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Lemon and Almond Cake

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Cakes
Servings: 10
Author: Lauren


  • 225 g soft unsalted butter
  • 225 g caster sugar
  • 4 large eggs
  • 50 g plain flour
  • 225 g ground almonds
  • ½ teaspoon almond essence
  • grated zest and juice of 2 lemons


  • Preheat the oven to 180 degrees
  • Cream butter and sugar until almost white.
  • Beat in the eggs, one at a time, adding a quarter of the flour after each addition
  • When all eggs and flour have been added, stir in the ground almonds, then the almond essence, lemon juice and zest.
  • Pour mixture into 21-23cm springform cake tin (lined on the bottom) and bake for approximately one hour.  Check after 30 minutes and if it’s browning too quickly cover the top with foil.
  • Cool in tin for 5 minutes, and then remove onto a wire rack
  • Once cool, wrap well in foil for a couple of days before eating.