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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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piece of almond cake with homemade lemon curd and fresh berries on a white plate

Lemon Almond Cake

Posted by: Ari Laing

This lemon almond cake with fresh berries tastes like spring! Top with vibrant, citrusy lemon curd (homemade or store-bought!) and whichever berries are freshest. A light, tangy dessert for spring or summer!

recipe +-

Posted by: Ari Laing
piece of almond cake with homemade lemon curd and fresh berries on a white plate
Print Recipe
5 from 1 vote

Lemon Almond Cake with Fresh Berries

This lemon almond cake with fresh berries tastes like spring! Top with vibrant, citrusy lemon curd (homemade or store-bought!) and whichever berries are freshest. A light, tangy dessert for spring or summer!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Keyword: almond dessert, almond paste, lemon curd desserts
Servings: 8 servings
Calories: 235kcal
Author: Ari Laing

Equipment

  • 8" round cake pan

Ingredients

  • 7 oz almond paste
  • ¾ cup granulated sugar
  • 8 Tbsp butter room temperature
  • 3 large eggs room temperature
  • 1 Tbsp fresh lemon juice
  • 1 tsp pure almond extract
  • ¼ cup all-purpose or pastry flour
  • ½ tsp baking powder
  • lemon curd homemade or store bought
  • fresh berries optional, for serving
  • confectioner's sugar optional, for serving

Instructions

  • Cream the almond paste and butter. Preheat oven to 350 F. Spray an 8" round cake pan with baking spray. In the bowl of a stand mixer fitted with beater attachment, beat together 7 oz almond paste, ¾ cup sugar, and 8 Tbsp butter until well-mixed, about 3 minutes. 
  • Add the eggs. Beat in the eggs, one at a time, then add 1 Tbsp lemon juice and 1 tsp almond extract, scraping down sides as needed.
  • Add the dry ingredients. Whisk together ¼ cup flour and ½ tsp baking powder, then slowly add to mixer until just combined.
  • Bake the almond cake. Pour the cake batter into the prepared cake pan and bake for 40 minutes, or until just cooked through.
  • Cool, then serve. Place the pan on a cooling rack and let sit for 10 minutes. Invert the cake onto the cooling rack, then let cool another 5-10 minutes. Serve with any of the following: powdered sugar dusted on top, lemon curd, and/or fresh berries.

Notes

  • Find lemon curd too tart? Omit entirely and replace with powdered sugar or a drizzle of either melted chocolate or salted caramel. 

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 72mg | Potassium: 121mg | Fiber: 1g | Sugar: 29g | Vitamin A: 114IU | Calcium: 86mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!