Description
This Delightful Citrus Almond Cake is a moist and flavorful treat, bursting with the refreshing zest and juice of fresh oranges and lemons. Made with almond flour and a touch of butter, it offers a tender crumb with a perfect balance of sweet and tangy notes, ideal for any occasion or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- Zest of 2 fresh oranges
- Juice of 2 fresh oranges
- Zest of 2 fresh lemons
- Juice of 2 fresh lemons
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt to combine all dry ingredients evenly.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to ensure the batter is smooth and well combined.
- Add Citrus Zest: Stir in the zest of the oranges and lemons, allowing their aromatic oils to infuse the batter with fresh citrus flavors.
- Combine Wet and Dry Mixtures: Gradually add the dry almond flour mixture to the wet butter mixture, folding gently until just combined to avoid overmixing, which could make the cake dense.
- Fold in Citrus Juices: Gently fold in the freshly squeezed orange and lemon juices, adding moisture and bright citrus notes to the batter.
- Bake the Cake: Pour the batter into the prepared springform pan, smooth the top, and bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before releasing the springform and transferring to a wire rack to cool completely. Serve as is, or with a dusting of powdered sugar or a light glaze if desired.
Notes
- For a gluten-free version, ensure the baking powder used is gluten-free.
- Almond flour gives the cake a moist texture, but it can be substituted with finely ground almond meal if needed.
- Use fresh citrus for the best flavor; bottled juice will not provide the same bright taste.
- Adjust baking time if using a different pan size; smaller pans may require less time.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
