Description

This Delicious Citrus Almond Cake is a moist, flavorful dessert perfect for any occasion. Made with finely ground almonds, fresh lemon and orange zest, and a tender crumb from the blend of all-purpose flour and baking powder, this cake offers a delightful balance of citrus brightness and nutty richness. It’s easy to prepare, requiring simple ingredients and standard baking techniques, making it a wonderful treat for both beginners and seasoned bakers.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 cup finely ground almonds

Wet Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
Zest of 1 lemon
Zest of 1 orange
1/2 cup whole milk

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan well to ensure the cake does not stick during baking.
Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour and baking powder. Add the finely ground almonds and whisk to evenly combine the dry ingredients.
Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes on medium speed.
Add Eggs and Citrus Zest: Beat the eggs into the creamed butter and sugar one at a time, ensuring each egg is fully incorporated before adding the next. Then, fold in the zest of one lemon and one orange for a fresh citrus flavor.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in alternating portions with the whole milk. Begin and end with the dry ingredients. Mix gently until the batter is smooth and evenly combined, taking care not to overmix to maintain a tender crumb.
Pour Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

To enhance the citrus flavor, consider adding a teaspoon of lemon juice or orange juice along with the zest.
Ensure the butter is softened but not melted for optimal creaming with the sugar.
If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
This cake pairs wonderfully with a dusting of powdered sugar or a light glaze of lemon icing.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.