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Lemon Almond Delight

Lemon Almond Delight

Indulge in the zesty and nutty flavors of Lemon Almond Delight. Perfect for any occasion, this easy-to-make cake combines citrusy tang with a crunchy almond topping. Brighten your day with this irresistible dessert.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 75 g almonds
  • 75 g cookies
  • 100 g brown sugar
  • 60 g melted butter
  • 2 egg yolks
  • 80 g powdered sugar
  • 55 g butter
  • 100 ml fresh lemon juice
  • 1 small lemon
  • 220 g sugar for syrup
  • 250 ml water
  • 360 g cake flour
  • 4 tsp baking powder
  • 1 pinch salt
  • 250 ml buttermilk
  • 60 ml lemon juice for cake
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 215 g softened butter
  • 150 g sugar
  • 4 eggs eggs
  • 600 ml heavy cream
  • 50 g icing sugar
  • 1 tsp vanilla extract for cream

Equipment

  • Stand mixer or hand mixer
  • Baking pans (20 cm)
  • Parchment paper
  • Bowls and spatulas
  • Fine mesh sieve

Method
 

  1. Preheat the oven to 160°C (320°F) and line two round pans with parchment paper.
  2. Sift together the flour, baking powder, and salt.
  3. In another bowl, whisk buttermilk, lemon juice, and vanilla until blended.
  4. Beat butter, sugar, and lemon zest until light and fluffy; add eggs one by one, mixing well.
  5. Alternate adding dry ingredients and wet mixture to keep the batter smooth.
  6. Divide the batter between the pans and bake for 40 minutes; check doneness with a toothpick.
  7. Cool the cakes completely before assembling.
  8. Blend crushed cookies, almonds, brown sugar, and melted butter until crumbly for croquant.
  9. Spread the mixture on a lined baking sheet and bake at 180°C (350°F) for 15 minutes.
  10. Whisk egg yolks, sugar, butter, and lemon juice in a heatproof bowl over simmering water until thickened for curd.
  11. Strain the curd and chill it in the fridge.
  12. Boil water and sugar for the syrup, then simmer lemon slices for 10 minutes.
  13. Chill a mixing bowl, then whip the cream with sugar and vanilla until stiff peaks form.

Nutrition

Calories: 300kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 3IUVitamin C: 5mgCalcium: 3mgIron: 5mg

Notes

For a richer flavor, use Meyer lemons instead of regular ones.
Sift dry ingredients to ensure a lighter cake.
Wrap the assembled Lemon Almond Delight tightly for fridge storage, good for up to three days.
For freezing, omit whipped cream and freeze cake layers separately.
Taste your lemon curd before chilling to ensure the desired sweetness.
Tried this recipe?Let us know how it was!