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.
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: 338 kcal, Carbohydrates: 49 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.5 g, Cholesterol: 54 mg, Sodium: 208 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 34 g, Vitamin A: 422 IU, Calcium: 60 mg, Iron: 1 mg
