Lemon and almond cake

Prep time: 15 mins     bake time: 35-45 mins

serves 10-14

 

Super easy to make yet impressive-looking - this lemon and almond cake is very light yet moist and packed with flavour. 

Cake:

150 ml plain or Greek yoghurt

250 caster sugar

4 large eggs

Zest of 1 lemon

190 g plain flour

85 g almond meal

15 g baking powder

Pinch of salt

2 tsp vanilla extract

1 tsp lemon extract

165 ml veg oil

 

Glaze:

1 tsp lemon zest

45 ml (3 Tbsp) fresh lemon juice

1 tsp vanilla extract

120 g icing sugar

To decorate (optional):

Sliced and toasted almonds and icing sugar, or

Softened lemon slices.

 

1. Preheat the oven to 175*C and line 9” (23 cm) springform tin with parchment paper.

2. Mix yoghurt, sugar, eggs and lemon zest.

3. Mix dry ingredients: flour, almond meal, baking powder and salt together and add to egg mixture.

4. Add the extracts and oil, mix well. Pour into the tin and bake in preheated oven on the middle shelf for 35 to 45 mins or until the skewer inserted into the centre comes out clean and the cake feels springy to the touch. Do not overbake!

5. While waiting for the cake to bake prepare the glaze: whisk all the ingredients until smooth, cover and set aside.

6. When the cake is baked, cool it for 10 mins on the cooling rack. Turn it out of the tin onto the cooling rack and whilst still warm gently glaze it with the prepared glaze.

7. The cake is ready – you can add more decorations (optional):

- sprinkle toasted sliced almonds and icing sugar onto the still warm glaze, or

- arrange softened lemon slices in the centre of the cake (scrub and cut 1 lemon thinly, mix 120 g water and 90 g sugar and bring to a gentle simmer, place the lemons in the water – sugar mix, cover and allow to cook for about 30-45 mins, cool).

8. Allow the cake to cool completely and enjoy!