Lemon and Almond Cake

The lemon and almond cake is a delicious dessert, perfect for those who love citrusy and rich flavors. Here is the recipe, with that Italian touch that never hurts.

Ingredients

• 200 g of almond flour
• 100 g of all-purpose flour
• 200 g of sugar
• 150 g of soft butter
• 4 eggs
• Grated zest of 2 lemons (organic is better)
• 30 ml of lemon juice
• 1 packet of baking powder
• A pinch of salt
• Icing sugar for garnishing

Preparation

1. Preheat the oven to 180 °C (356 °F) and grease and flour a cake tin about 22-24 cm in diameter.
2. In a bowl, mix the almond flour with the all-purpose flour and baking powder.
3. In the bowl of a stand mixer or a large bowl, beat the soft butter with the sugar until fluffy.
4. Add the eggs, one at a time, making sure each one is well incorporated before adding the next.
5. Add the grated lemon zest and the lemon juice and mix well.
6. Gradually incorporate the flour mixture into the butter, sugar, and egg mixture, mixing gently until you have a homogeneous batter.
7. Pour the batter into the prepared tin and level with a spatula.
8. Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the semi-open oven for 10 minutes, then remove it and let it cool completely on a wire rack.
10. Before serving, sprinkle with icing sugar.

Curiosity

The lemon and almond cake has its roots in Mediterranean confectionery tradition and can be found in various versions in Italian cuisine, particularly in the southern regions. The combination of lemon and almond is typically Italian and evokes the scents and flavors of the Amalfi Coast, where these ingredients are widely used.

The lemon and almond cake is also suitable for a refined snack or as a dessert paired with a sweet wine, like a well-chilled Moscato d’Asti, whose floral aroma and moderate sweetness beautifully complement the citrus taste and soft texture of the cake.