Lemon Almond Loaf Cake
Indulge in the delightful flavor of Lemon Almond Loaf Cake, where tangy lemon meets nutty almonds in a tender, moist cake that’s easy to prepare and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup zest of 2 lemons
- 1/4 cup lemon juice
- 1 cup ground almonds (almond flour)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or use parchment paper.
- In a large bowl, whisk together flour, ground almonds, baking powder, and salt.
- In another bowl, beat the eggs with sugar until light and fluffy, then add melted butter, milk, vanilla extract, lemon juice, and zest.
- Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
- Transfer the batter to the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and enjoy.
Notes
Use room temperature ingredients for smoother batter. Don't skip the zest! Store leftovers in an airtight container for up to 3 days. Consider adding a simple lemon glaze for extra flavor.