Almond Cake
Almond Cake is a simple cake characterized by its rich, nutty flavor and moist texture! Perfect for any occasion, almond cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
Servings: 8 servings
Ingredients
- 1 ¼ cups sugar
- zest of 1/2 small lemon
- 1 stick of butter
- 1 egg
- 1 ¼ cups flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 2 tsp almond extract
- ¼ cup almond slithers optional
- 1-2 tbsp powdered sugar optional
Instructions
- Preheat the oven to 350F and line a 2 lb loaf pan with cooking spray and baking parchment.
- Measure the sugar and zest into a large bowl. Using your fingertips, rub the zest into the sugar to release the oils.
- 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.
- 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.
- Scrape the mixture into the prepared pan and smooth the top. Drop it from about an inch above the counter a few times to knock out any extra air bubbles. Sprinkle over the almond slithers, if using.
- Bake for 40-50 minutes until the top is golden and a toothpick inserted into the middle of the cake comes out clean.
- As soon 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 liked.
Video
Notes
Baking dish options- If you have one, this cake can be baked in a traditional Swedish almond cake tin.
Storage- Kept in an air tight container on the countertop this cake will last for 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 89mg | Fiber: 1g | Sugar: 34g | Vitamin A: 422IU | Calcium: 60mg | Iron: 1mg
