Zesty Lemon Almond Butter Cake: A nutty delight with a touch of citrus

Zesty Lemon Almond Butter Cake: A nutty delight with a touch of citrus

This Lemon Almond Butter Cake is a delicious treat that marries the zesty zest of lemons with the rich, nutty flavors of almonds and coconut. Featuring a moist, buttery texture and infused with a vibrant lemony aroma, this cake is perfect for those who appreciate a sophisticated twist on classic flavors. Garnished with slivered almonds and sprinkled with icing sugar, it's not only delicious but also visually appealing, making it a fantastic addition to any dessert table.


Why you'll love it:

The unique combination of almond flour and desiccated coconut in this cake provides a delicious texture that is both satisfying and light. Lemon zest and juice add a fresh, tangy flavor that contrasts with the richness of the butter, making each bite perfectly balanced. This cake is a fantastic choice for anyone looking for a gluten-free option without compromising on taste or texture.

Perfect occasion:

This lemon and almond butter cake is a great choice for afternoon tea, brunches, or as a celebratory dessert at gatherings like birthdays and anniversaries. It's also a lovely option for spring and summer events, where its bright, fresh flavors can really shine.

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Decorating Tips:

For a beautiful and elegant finish, top the cake with a generous sprinkling of flaked almonds before baking to add a crunchy texture. Once cooked and cooled, sprinkle lightly with icing sugar and perhaps a little extra lemon zest for an extra pop of flavor and color. If serving at a special event, garnish with edible flowers or lemon slices for a sophisticated touch.


  • 4 eggs
  • The zest of 2 lemons and the juice of half a lemon
  • 260g caster sugar
  • 200 g unsalted butter, softened
  • 180g almond flour
  • 70 g desiccated coconut
  • 1 teaspoon of baking powder
  • Slivered almonds and icing sugar for garnish
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  1. Start by zesting the two lemons directly into a bowl containing the sugar. Use your fingers to rub the zest into the sugar, which helps release the essential oils and maximize the lemon flavor.
  2. Add the lemon juice and softened butter to the spiced sugar. Crack the eggs into the bowl and whisk everything together until the mixture is smooth and well combined.
  3. Gently fold in the almond flour, desiccated coconut and baking powder, mixing until no dry streaks remain.
  4. Prepare a 9-inch baking pan by greasing it or lining it with parchment paper. Pour the batter into the mold, smoothing the top with a spatula. Generously sprinkle the top with flaked almonds.
  5. Bake the cake in a preheated oven at 180°C (356°F) for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  7. Once cooled, dust the top of the cake with icing sugar before slicing and serving.

Enjoy this delicious lemon and almond butter cake, a perfect blend of nutty and citrus flavors that is sure to impress at any gathering!

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