Lemon almond cream cake is a delightful dessert that combines the light, fluffy texture of cake with the tangy sweetness of lemon and the rich, creamy filling. This cake, as shown in the image, is beautifully dusted with powdered sugar and topped with sliced almonds, making it a perfect treat for any occasion. Here’s how you can make this exquisite lemon almond cream cake at home.
Ingredients
For the Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup milk
Zest of 2 lemons
For the Lemon Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup lemon curd (store-bought or homemade)
1 teaspoon vanilla extract
For the Topping:
1/4 cup sliced almonds
Powdered sugar for dusting
Instructions
Making the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the lemon zest.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.