If you're looking for a delightful dessert that perfectly balances the zesty brightness of lemon with the rich nuttiness of almonds, then look no further than Mom Margaret's Lemon Almond Coffee Cake! This scrumptious treat is not only easy to make but also a guaranteed crowd-pleaser, ideal for brunches, afternoon teas, or simply enjoying with your morning coffee. With its tender crumb and refreshing flavor, this cake is sure to become a beloved favorite in your home. So, roll up your sleeves and prepare to impress your family and friends with this irresistible recipe that’s just a whisk away!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond meal
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together flour, almond meal, baking powder, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with lemon juice. Mix until just combined, being careful not to overmix.
- Fold in the fresh lemon zest, distributing it evenly throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smooth batter and ensures better texture in the final cake.
- Zest with Care: When zesting the lemon, be sure to avoid the bitter white pith. Just the bright yellow part is what you want for that vibrant flavor!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to remove without breaking.
- Add a Touch of Elegance: For an extra special touch, consider dusting your cooled cake with powdered sugar or drizzling it with a simple lemon glaze made from powdered sugar and lemon juice.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 90mg
