The blend of nutty almond and zesty lemon in this Lemon Almond Loaf Cake recipe is irresistible. Moist, sweet, and filled with lemon flavor, it’s a treat any time of year.
Today’s recipe is soft, moist, and full of delicious lemon and nutty almond flavor.
It doesn’t even have any tricky steps. You make the batter, cook it, wait and let it glaze.
Anyone can make this cake and have a delicious treat.
The best part is lemon almond loaf cake can be a dessert, a breakfast treat, or a snack. It’s great any time of day.
Whether you need to take something to a dear friend or just want a perfect way to end the day, this lemon and almond meal cake is a great choice that everyone will enjoy.
What Ingredients Are in Lemon Almond Loaf Cake?
- Butter: Provides richness and gives the almond and lemon cake a moist crumb.
- Sugar: Sweetens the cake and contributes to its tender texture.
- Large Eggs: Bind the ingredients together and add structure to the cake.
- Lemon Zest: gives the cake a bright, lemon flavor.
- Vanilla Extract: Enhances the overall taste with its aromatic sweetness.
- Milk: Adds moisture to the batter for a soft crumb.
- All-Purpose Flour: Provides structure and stability to the lemon and almond loaf cake.
- Baking Powder: Leavens the cake, giving it a light and airy texture.
- Almond Meal: Imparts a nutty flavor and moistness to the cake.
- Powdered Sugar: Forms the base for the icing glaze, adding sweetness and smoothness.
- Fresh Lemon Juice: Adds tartness and flavor to the lemon glaze.
- Candied Lemon/Orange Peel: Decorative garnish that adds a hint of citrus flavor.
Pro Tip: Lemon extract is not the same thing as Lemon Juice. Lemon extract has a much stronger flavor, so you would want to use less. Since you need lemon zest for the cake, it is easy to get whole lemons and use them for the juice in the glaze.
How Do You Make Lemon Almond Loaf Cake?
- Cream butter and sugar with an electric mixer in a large mixing bowl until smooth and creamy.
- Add eggs one by one, followed by lemon zest, vanilla extract, and milk.
- Combine dry ingredients in a separate bowl, then fold into the wet ingredients until just combined.
- Transfer cake batter to the prepared cake pan and bake until the edges of the cake are golden brown and a skewer comes out clean.
- Let the cake cool before glazing with a mixture of powdered sugar and lemon juice.
- Decorate top of the cake with candied lemon or orange peel.
- Let the glaze set before slicing and serving.
Pro Tip: Avoid overmixing the batter to prevent a dense texture in the finished lemon and almond cake recipe.
Do Lemon and Almond Go Together in a Cake?
Yes, lemon and almond go together in a cake!
The bright acidity of lemon beautifully complements the nutty richness of almond, creating a great recipe that everyone will love.
What is the difference between almond meal and almond flour?
Almond meal and almond flour are both made from ground almonds.
However, almond meal is ground almonds with the skin on which gives it a coarser texture.
Almond flour is made from peeled almonds which gives it a finer flour.
How Long Does Lemon Almond Cake Last?
Lemon Almond Cake lasts about 2 hours at my house.
Sometimes I can hide a piece for breakfast the next day.
If you have more self control or less people in your house, this will stay fresh and flavorful for up to four days.
When to Serve Lemon and Almond Cake?
Enjoy a slice of this almond meal and lemon cake as a dessert, a sweet breakfast treat the next day, or a comforting snack any time of day.
It’s especially great to serve at parties or holiday meals with seasonal fruit.
How to Store Leftover Almond and Lemon Cake?
Keep leftover almond lemon cake in an airtight container at room temperature.
If you are battling ants or high humidity, it will keep in the fridge but it may become a dry cake the longer it is left in there.
Can You Freeze Almond Meal and Lemon Cake?
Yes you can freeze this lemon cake!
Once it has cooled and the glaze has set, put it in a freezer safe container, and wrap it multiple times with plastic wrap to seal the edges completely and protect it from freezer burn.
Is Lemon Almond Loaf Cake Healthy?
No, this lemon almond cake is not healthy; it is a type of cake.
It is a delightful treat, and a huge hit at parties.
But this almond and lemon cake recipe is best enjoyed in moderation as part of a balanced diet.
What to Serve With Almond Meal and Lemon Cake:
We recommend serving this along side another delicious dessert to offer variety. Some of our favorite desserts are:
- Strawberry Pie Cookies
- Eggnog Cranberry Bread
- Apple and Blackberry Crumble
- Peach Thumbprint Cookies
- Lemon Blueberry Oatmeal Bars
- Cookies with Blueberry Pie Filling
- Lemon Blueberry Loaf Cake
- Eggnog Cake
- Candied Pecans
- Cherry Pie Cookies
- Eggnog Banana Bread
- Banana Crumb Cake
- White Chocolate Cranberry Pecan Fudge
- Mint Chocolate Truffles
- Apple Cinnamon Roll Casserole
If you love lemon desserts, you need to try this Lemon Almond Loaf Cake. This is a soft and sweet cake that is moist and perfectly nutty.
Lemon Almond Loaf Cake
Zesty, nutty, and moist, this Lemon Almond Loaf Cake is a bright, flavorful treat with a tender crumb and a citrusy glaze. Perfect dessert!
Ingredients
Cake Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup + 2 Tablespoons white sugar
- 3 large eggs
- zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 cup almond meal
Icing Ingredients:
Instructions
- Preheat the oven to 350*F
- Line a 1 pound loaf pan (standard size) with a parchment liner or grease the pan with a little butter or oil.
- Add the butter and sugar to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the eggs one by, beating to combine after each addition.
- Add the lemon zest, vanilla extract and milk. Beat again to combine.
- In a separate bowl, whisk together the flour, baking powder and almond meal.
- Add the dry ingredients into the bowl with the wet ingredients and gently fold together until just combined.
- Transfer the mixture to your prepared pan.
- Bake for 50 minutes - 1 hour or until a skewer poked into the center of the cake comes out clean. If the top of the cake starts to brown too much you can cover it loosely with foil.
- Leave the cake in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- Make the icing glaze after the cake has cooled.
- Mix together the powdered sugar and lemon juice until smooth
- Spoon the glaze all over the top of the cooled cake
- Decorate with some candied lemon peel if desired
- Leave the iced cake to set at room temperature for at least and hour before slicing.