Description
This Delightful Citrus Almond Cake combines the fragrant zest and juice of fresh oranges and lemons with nutty almond flour and a light, buttery crumb. Perfect for a refreshing dessert or elegant tea-time treat, this moist cake offers a balanced sweetness and vibrant citrus flavor that is both uplifting and satisfying.
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 and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt, ensuring they are evenly combined to help the cake rise and have a good texture.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to maintain a smooth texture and proper emulsification.
- Add Citrus Zest: Stir in the zest of both oranges and lemons to infuse the batter with bright, aromatic citrus flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing, which can lead to a dense cake.
- Fold in Citrus Juice: Carefully fold in the freshly squeezed orange and lemon juices to add moisture and a refreshing tang to the batter.
- Bake the Cake: Pour the prepared batter into the greased springform pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Notes
- Use room temperature eggs and butter for better mixing and a smoother batter.
- Make sure not to overmix after adding the dry ingredients to keep the cake light and tender.
- You can substitute almond flour with finely ground almonds if almond flour is unavailable; however, texture might vary slightly.
- For an extra moist cake, consider glazing with a simple citrus syrup made by boiling equal parts sugar and citrus juice after baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
