Lemon Butter Almond Cake
A buttery cake with lemon curd in the center and almonds on top.
Yield: 12
Calories: 349kcal
Materials
- 1 cup granulated sugar
- 1 cup butter, softened
- 5 large eggs
- 1 3/4 cups all-purpose flour
- 2 tsp. lemon rind, grated
- 1 1/2 tsp. baking powder
- 1 tsp. almond extract
- 1 1/2 cups lemon curd store bought, or see recipe for Homemade Lemon Curd
- 1/3 cup slivered almonds
Instructions
- Preheat oven to 350°. Grease bottom and sides of 9-inch springform pan. Optional method, grease bottom and line sides with parchment paper (preferred method).
- In large bowl, beat sugar and butter on medium until smooth. Add 1 egg at a time and just until blended, then beat for 2 minutes. Scrape bowl as needed.
- On low speed, add flour, lemon rind, baking powder, and almond extract. Beat just until blended, do not over mix.
- Spread half cake batter on bottom of pan (batter with be thick).
- Spread lemon curd evenly onto cake batter, stopping 1/2-inch short of side.
- Spoon remaining batter around edge and across top. Spread gently to completely cover lemon curd.
- Sprinkle almond slivers over top. Bake for 50 - 55 minutes, or until center is set and cake is golden brown.
- Allow to cool in springform pan for 1 hour on wire rack. Center of cake will sink slightly as it cools.
- To remove from springform pan, run thin knife along sides before releasing spring. Otherwise, release sides and peel parchment paper off.
- Option to sprinkle with 1/2 teaspoon powdered sugar before serving. Store covered in refrigerator. Enjoy!
Nutrition
Calories: 349kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 260mg | Potassium: 74mg | Fiber: 1g | Sugar: 34g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg