Almond Loaf Cake

Why This Recipe Works

Simple & Easy: My almond lemon cake recipe is just about as easy as it gets! With just two mixing bowls and a hand mixer, you can easily make the almond cake batter, which is baked in a cake loaf until golden! This is one of my most simple cake recipes, since all it needs is a dusting of powdered sugar after being baked!

Versatile: This is Swedish almond cake a snacking cake that is more than just a dessert! Almond cake can be served at breakfast with your morning cup of tea or coffee, or it can be served as an afternoon snack! It is sweet enough to curb your cravings, but not so sweet that you can’t eat it for breakfast.

Ingredients

• Sugar: For a perfectly sweet almond cake!
• Lemon Zest: Lemon zest is added into the sugar to brighten up the flavor of this cake just slightly!
• Butter: Butter adds moisture to this cake, making it absolutely melt in your mouth!
• Egg: For structure and lift in the oven.
• Flour: All-purpose flour works great here. If you want to make a gluten-free almond cake, replace the flour is a 1 to 1 ratio gluten-free flour replacement.
• Baking Powder: To help the cake rise in the oven!
• Salt: To balance all the flavors.
• Milk: Milk is the added liquid here to create a super flavorful and tender cake.
• Almond Extract: Almond extract is what gives this cake its quintessential almond flavor.
• Almond Slices: If desired, you can sprinkle almond slithers on top of the cake batter before baking it!
• Powdered Sugar: After the cake is cooled, sprinkle it with some powdered sugar and serve.

Here’s How to Make It

Step by Step Instructions

1. Preheat & Prep: Preheat the oven to 350 F and line a 2 lb loaf pan with cooking spray and baking parchment. (not pictured)
2. Combine Zest and Sugar: Measure the sugar and zest into a large bowl. Using your fingertips, rub the zest into the sugar to release the oils. (photos 1-2)
3. Cream the Butter: Add the butter and using a hand mixer, mix until the butter and sugar are combined, light and fluffy. Then add the egg and mix until smooth. (photos. 3-6)
4. Add Dry Ingredients: Add the flour, baking powder, and salt, and fold in with a rubber spatula. Then fold in the milk and almond extract, mixing until you have only just achieved a smooth batter. (photos 7-10)
5. Pour into Prepared Pan: Scrape the mixture into the prepared pan and smooth the top. Drop it from about and inch above the counter a few times to know out any extra air bubbles. Sprinkle over the almond slithers, if using. (photos 11-12)
6. Bake: Bake for 40-50 minutes until the top is golden and a toothpick inserted into the middle of the cake comes out clean. (not pictured)
7. Serve: As son as the tin is cool enough to touch, transfer the cake out onto a cooling rack to cool completely before dusting with powdered sugar, if desired. Enjoy!

Expert Tips

• Don’t over mix the batter! For a perfectly soft, tender cake, be sure not to over mix the batter after you add the flour. Simply fold in the flour until the ingredients are combined, and bake!
• Try it with orange zest! If you don’t have lemon on hand or want to try something different, try using orange zest instead of lemon zest!
• Serve your almond cake with a dusting of powdered sugar and feel free to top it off with a dollop of freshly whipped cream and fresh berries if you’d like!