Description
This Delightful Citrus Almond Cake combines the nutty richness of almond flour with the fresh, vibrant flavors of orange and lemon zest and juice. Lightly sweetened and perfectly moist, this cake is an elegant treat suitable for any occasion, offering a refreshing citrus twist on a classic almond dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- Zest and juice of 2 fresh oranges
- Zest and juice of 2 fresh lemons
- ½ cup unsalted butter, softened
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking and ensure easy cake removal.
- Mix dry ingredients: In a bowl, whisk together the almond flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream butter and sugar: In another bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for a tender crumb. Then, add the eggs one at a time, mixing well after each addition for a smooth batter.
- Add citrus zest: Incorporate the zest of the oranges and lemons into the butter mixture, infusing the batter with strong citrus aroma and flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and gently fold together until just combined to avoid overmixing.
- Fold in citrus juices: Carefully fold in the freshly squeezed orange and lemon juices, adding moisture and a bright citrus tang to the cake batter.
- Bake the cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Use fresh citrus for zest and juice to achieve the best flavor and aroma.
- Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
- If desired, garnish the cake with additional citrus zest or a light dusting of powdered sugar before serving.
- This cake is best stored covered at room temperature for up to 3 days or refrigerated for up to a week.
