This delicious Almond and Lemon Cake by Nigella Lawson is a quick and simple treat that’s perfect for any occasion. With a moist, nutty sponge and zesty lemon icing, it’s a refreshing and easy-to-make dessert. You can easily adapt it with common ingredients you likely already have in your kitchen!
Ingredients Needed:
- 200g butter, softened, plus extra for greasing
- 200g golden caster sugar
- 3 large free-range eggs (organic if possible)
- 50g plain flour or white spelt flour
- 125g ground almonds
- 2 lemons (juice of 1 and finely grated zest of 2)
For the Icing:
- 1 lemon, juice only
- 5-6 tbsp icing sugar
How To Make Almond And Lemon Cake Recipe:
- Preheat the Oven & Prepare the Cake Tin: Preheat the oven to 180°C / 350°F / Gas 4. Grease a 20-22cm / 8-8½in round cake tin and line the bottom with baking parchment.
- Cream Butter & Sugar: In a mixing bowl, cream together the 200g / 7oz butter and 200g / 7oz golden caster sugar until light and fluffy using an electric hand whisk or wooden spoon.
- Add Eggs & Dry Ingredients: Slowly beat in the 3 large eggs, one at a time. When the eggs are fully incorporated, fold in the 50g / 2oz plain flour (or white spelled flour), then the 125g / 4½oz ground almonds, followed by the zest of the 2 lemons.
- Bake the Cake: Scrape the mixture into the tin, tapping the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, pulls away from the sides of the tin, and a skewer inserted into the middle comes out clean.
- Add Lemon Juice While the Cake is Hot: While the cake is still hot and in the tin, use a chopstick (or similar tool) to make about 15 holes in the cake. Drizzle the juice from the 1 lemon into the holes and over the top, then leave the cake to cool in the tin.
- Make the Icing & Serve: When the cake is ready to serve, mix the juice from the 1 lemon with 5-6 tbsp icing sugar, a little at a time, to make a smooth paste. Remove the cake from the tin and spread the icing over the top. Serve and enjoy!
Recipe Tips:
- Don’t Overmix: When adding dry ingredients, mix just enough to combine. Too much mixing can make the cake heavy.
- Check the Cake Early: Since ovens can be different, check the cake after 30 minutes to avoid overcooking. It should be golden and springy when pressed.
- Lemon Juice: Drizzle the lemon juice onto the hot cake. This helps the cake soak up the juice and stay moist.
- Cool Before Icing: Wait for the cake to cool completely before adding the icing. If it’s too warm, the icing will melt.
How To Store Leftovers?
- Refrigerate: Allow the cake to cool to room temperature before storing it in an airtight container in the fridge. It will stay good for 3 days.
- Freeze: Once cooled, wrap the cake tightly in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 2 months. Let it thaw in the fridge overnight before serving.
Nutrition Facts:
- Calories: 305 kcal
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 41mg
- Sodium: 229mg
- Potassium: 138mg
- Total Carbohydrate: 16g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 10g
Try More Nigella Lawson Recipes:
Nigella Almond And Lemon Cake Recipe
Description
This delicious Almond and Lemon Cake by Nigella Lawson is a quick and simple treat that’s perfect for any occasion. With a moist, nutty sponge and zesty lemon icing, it’s a refreshing and easy-to-make dessert. You can easily adapt it with common ingredients you likely already have in your kitchen!
Ingredients
For the Icing:
Instructions
- Preheat the Oven & Prepare the Cake Tin: Preheat the oven to 180°C / 350°F / Gas 4. Grease a 20-22cm / 8-8½in round cake tin and line the bottom with baking parchment.
- Cream Butter & Sugar: In a mixing bowl, cream together the 200g / 7oz butter and 200g / 7oz golden caster sugar until light and fluffy using an electric hand whisk or wooden spoon.
- Add Eggs & Dry Ingredients: Slowly beat in the 3 large eggs, one at a time. When the eggs are fully incorporated, fold in the 50g / 2oz plain flour (or white spelled flour), then the 125g / 4½oz ground almonds, followed by the zest of the 2 lemons.
- Bake the Cake: Scrape the mixture into the tin, tapping the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, pulls away from the sides of the tin, and a skewer inserted into the middle comes out clean.
- Add Lemon Juice While the Cake is Hot: While the cake is still hot and in the tin, use a chopstick (or similar tool) to make about 15 holes in the cake. Drizzle the juice from the 1 lemon into the holes and over the top, then leave the cake to cool in the tin.
- Make the Icing & Serve: When the cake is ready to serve, mix the juice from the 1 lemon with 5-6 tbsp icing sugar, a little at a time, to make a smooth paste. Remove the cake from the tin and spread the icing over the top. Serve and enjoy!
Notes
- Don’t Overmix: When adding dry ingredients, mix just enough to combine. Too much mixing can make the cake heavy.
- Check the Cake Early: Since ovens can be different, check the cake after 30 minutes to avoid overcooking. It should be golden and springy when pressed.
- Lemon Juice: Drizzle the lemon juice onto the hot cake. This helps the cake soak up the juice and stay moist.
- Cool Before Icing: Wait for the cake to cool completely before adding the icing. If it’s too warm, the icing will melt.
Nigella Almond And Lemon Cake Recipe