This delightful Almond and Lemon Cake is moist and one of the most delicious cakes I’ve eaten in my life! Full of almond flavor with a fresh citrusy lemon touch.
I am very excited to share this recipe of Almond and Lemon Cake with all of you. I don’t want to sound repetitive, but seriously, this is one of the most delicious cakes I’ve ever tasted. Yeap … that good!
I’m really enjoying this baking thing. I know that in the past I have said that the sweets were not my forte. Well preparing them, eating them has always been my strong suit hahaha. Anyways. Lately, I’ve found baking therapeutic. Not only it puts me in a good mood but also relaxes me. Especially when the end result is so-so-so good as this cake.
Maybe because it’s almost Fall and the weather is starting to change that this cake tastes like heaven to me. Well. Not really. I think it’d taste like heaven any time of year. It is so light and delicate, really delightful.
Some of you have written to me asking about baking times. Remember that every oven is different. In my case, my oven is a little old, but still, sometimes I feel like it is very powerful. That’s why I’m always checking how the cooking process goes.
It was kind of hard to find sliced blanched almonds, the ones you see in the pictures. I looked in several grocery stores and I couldn’t find them. They only carry the ones with the skin on, and those do not work for this recipe. I ended up buying them online on Amazon.
Another thing you may notice in the photos is that I prepared small cakes, but I also did one in an 11-inches tart pan. I wanted to experiment and see which was better. I really like most the small ones but my husband liked the one from the bigger pan more because it was thinner.
As you can see, there’s no accounting for taste.
So next time you feel a powerful craving for something sweet and delicious prepared this cake.
You will not regret it!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 8 1/2 tablespoons unsalted butter, softened
- 1 1/4 cup caster sugar
- 1 1/2 teaspoon pure vanilla extract
- 1/4 cup lemon rind, finely grated
- 4 eggs, separated and at room temperature
- 1 1/2 cup almond meal
- 1/2 cup corn flour
- 1 pinch of salt
- 1 cup + 2 1/2 tablespoons of ricotta
- 1 cup blanched sliced almonds
- Confectioner's sugar for dusting
- Preheat oven to 325º F. Lightly grease 6 4-1/2 inches in diameter mini springform pans. Line the base and side with parchment paper. Set aside.
- Beat butter and 3/4 cup of sugar in an electric mixer for 5 minutes, or until pale and creamy. Add vanilla and lemon and beat to combine. Scrape down the side of the bowl and add egg yolks, one at the time, and beat for 2 - 3 minutes until well combined.
- In a medium bowl combine almond meal and Maseca corn flour. Add this mixture to the butter mixture and continue beating until combined.
- In other bowl place the egg whites and whisk until stiff peak form. Add the rest of the sugar (1/2 cup) and salt; continue whisking until thickened, about 2 minutes.
- With a flexible spatula fold in the egg whites and ricotta through the batter in two batches. The key is to go slow, and not to overdo it.
- Divide the batter equally between pans and carefully smooth the tops with a knife. Decorate the cakes with almond flakes.
- Bake for 35 - 40 minutes, or until a wooden skewer inserted in the center comes out clean.
- Allow to cool completely, remove from pans and dust with Confectioner's sugar.
Recipe slightly adapted from donna hay magazine
Disclosure: This recipe was sponsored by Maseca.
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