Crispy and moist lemon almond cream cake with almond butter filling

This Lemony Almond Cream Cake is a delicious combination of a crispy exterior and a soft, cloudy interior that melts in your mouth. The cake is infused with the bright, refreshing flavor of fresh lemon juice and zest, balanced by the richness of yogurt and melted butter. The almond cream filling, made with ground almonds, vanilla, and a hint of sweetness, adds a luxurious touch to every bite. Baked to perfection, this cake is a showstopper, offering a perfect harmony of textures and flavors that will have everyone asking for more.

Why you'll love this:You'll fall in love with this cake for its unique texture: crispy on the outside, yet incredibly soft and moist on the inside. The bright lemon flavour is beautifully complemented by the rich almond cream, creating a dessert that is both refreshing and indulgent. The combination of yoghurt and butter in the dough ensures a tender crumb, while the almond cream adds a nutty richness that elevates this cake to the next level. Whether served on a special occasion or simply enjoyed with a cup of tea, this cake is sure to become a favourite.

Perfect opportunity:This lemon almond cream cake is perfect for any special occasion, from birthdays to holidays. Its elegant presentation and sophisticated flavor make it a great choice for entertaining, but it's also simple enough to enjoy every day. The refreshing lemon flavor makes it especially suited to spring and summer events, but its rich almond filling ensures it's delicious all year round.

Decorating Tips:For a beautiful finish, dust the cooled cake with icing sugar just before serving. You can also garnish with thin lemon slices or a sprinkle of additional ground almonds for added texture and visual appeal. Serving the cake on a cake stand or decorative platter will enhance its presentation, making it the centerpiece of your dessert table.

Ingredients:

For the lemon cake:

• 3 eggs
• 1 cup sugar
• 3/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 pot of yogurt (200 ml, 3% or Greek 6.5%)
• 100 g melted butter
• 1 1/2 cups flour (you can replace 1/2 cup flour with 1/2 cup ground almonds)
• 1 sachet of baking powder (10 g)

For the almond cream:

• 1 egg
• 1/2 cup powdered sugar (50 g)
• 50 g of soft butter
• 1 cup ground almonds (100 g)
• 1 tablespoon vanilla paste or quality vanilla extract
• 2 tablespoons of milk

1. Prepare the cake batter: Preheat your oven to 175°C (347°F), using the top and bottom heat. In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add the yoghurt, melted butter, freshly squeezed lemon juice and lemon zest, then whisk again until well combined. Gradually add the flour and baking powder, mixing until incorporated and the batter is smooth.
2. Prepare the almond cream: In a separate bowl, mix the egg, icing sugar, softened butter, ground almonds, vanilla and milk. Stir until the mixture is smooth and homogenous. The almond cream should be thick but spreadable.
3. Assemble and cook: Butter a 24cm round cake tin. Pour the lemon cake batter into the prepared tin, spreading it evenly. Using two teaspoons, drop small dollops of almond cream on top of the batter, spacing them evenly across the surface. This will create pockets of rich almond flavour as the cake bakes.
4. Bake the cake: Place the pan in the preheated oven and bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Be careful not to overbake, as you want the cake to remain moist and tender.
5. Let cool and serve:Once baked, remove the cake from the oven and allow to cool slightly in the tin. Once cooled, dust the top with icing sugar for a simple yet elegant finish. Slice and serve the cake warm or at room temperature, enjoying the perfect balance of lemony burst and rich almond cream.

Appreciate: Indulge in the heavenly texture and flavor of this lemon almond cream cake, a dessert that is crispy on the outside, soft on the inside, and bursting with the fresh taste of lemon and the richness of almonds!