Lemon almond cake with thyme
This delicious lemon almond cake combines some of my favorite flavors of all time. Zesty lemon in combination with almond flour and almond flakes on top.
Lemon almond cake with thyme
If there is one flavor I would not be able to do without, it would be lemon. And especially in baking recipes I find it the ultimate flavor bomb. Now that I think about it, this lemon almond cake looks a lot like the lemon and thyme cake I made earlier from Nigella Lawson, but with some subtle differences.
And because this one features almond flour I might just love it a little more. Also it’s the easiest cake recipe as you just add all ingredients except the toppings together. Whisk till it combines and place into the cake tin. No need to first add sugar and butter together or any other similar way of adding ingredients in stages.
Lovely and moist
As you can probably see from the images of the lemon almond cake it is quite lovely and moist with a beautiful crumb. I’m always amazed at how simple ingredients can end up as such a lovely and tasty result.
The thyme you add is totally optional. I love how it gives a slight herby flavor to the cake. If you’re not a thyme fan it is also pretty easy to leave it out. Due to the almond flour the cake stays pretty good for about 2-3 days. If covered properly of course. No need to keep it in the fridge. I always prefer to keep it on the counter as the fridge makes it too firm. But that’s my take on things.
Variations
You could easily change the lemon in this cake for oranges or mandarins. Or lime if you prefer. I like a combination of both lemon and oranges here as that combines two deliciously citrus flavors. No matter what you will like this lemon almond cake! Enjoy!
Lemon cake with thyme
Equipment
- cake tin 25 cm
Ingredients
- 2 lemons
- 125 gram almond flour
- 150 gram self rising flour
- 150 gram butter at room temperature
- 150 gram sugar
- 1 lemon
- 2 eggs
- 3 tbsp fresh thyme leaves chopped
- 2 tbsp almond shaving
- icing sugar
- caketin 25 x 11 cm
Instructions
- Preheat the oven to 180˚ C (350˚F). Clean the lemons under warm running water and grate the zest. Add all ingredients except the almond shavings and the icing sugar in a bowl and whisk until a smooth thick batter.
- Pour the batter into the caketin (it will be half full) and smooth with a wet spatula and sprinkle the almonds on top. Bake the cake in the oven for about 45-50 minutes until golden and done.
- Strinkle with a thin layer of icing sugar.
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Lovely flavours and delicious looking cake! Perfect with a cuppa.
Cheers,
Rosa
Thanks so much Rosa!
Blogs are always changing, because we are. Follow your heart with your recipes whether they be healthy or decadent. We all need a little of both in our lives. The cake looks divine.
Thanks so much Cathy! We’ll see how it goes!
Another whole 30? You guys are addicted. 🙂 Glad you’re sneaking this one in for those of us who won’t be, um, indulging. This is great! Such a nice flavor combo. Thanks.
I know right? We’re mad, that’s what I always say.. 😉