Lemon and Almond Cake with white chocolate bits!
It’s moist, it melts in your mouth, it tastes even better the next day and to top all this – it’s wonderfully lemony. Do you need to hear more? I suppose not, you’re already in the kitchen, right? 😉
200 g butter, softened
200 g caster sugar
60 g sifted flour
220 g almond meal
1 block/100 g white chocolate, chopped
2 lemon zest
2 lemon juice
In a mixer, beat the butter with sugar until creamy. Add eggs – one at a time, flour and almond meal.
With the mixer on low, add lemon juice, zest and chocolate. Mix until well combined.
Using a spatula, transfer the batter into buttered springform and smooth the top. Bake in 175C fan forced for about 35-45 minutes.
Sprinkle with icing sugar before serving.
Claire @ Claire K CreationsFebruary 28, 2012 at 8:53 am
Nope, definitely don’t need convincing to try this one. It sounds perfect. I wish I could have a little slither right now!
valerie baxterMarch 6, 2012 at 4:34 pm
My two favourite ingredients …will try this one soon.
Laura (Tutti Dolci)April 7, 2012 at 9:01 am
Lemons with almonds is always a winner, and look at those darling plates!
erinNovember 15, 2012 at 4:59 am
I made this cake last week and it didn’t disappoint. As there is little flour in the recipe I decided to substitute the flour with gluten free flour as my son has coeliacs. It worked out perfectly.
I will make this cake again.
Alexandra Simon-TahaDecember 18, 2020 at 8:44 pm
Hi Aga, I just stumble across your recipes, and I love them. I am half Hungarian and will try your cherry cake this weekend, cant wait! Have you tried this almond/lemon cake with poppy seeds?