Lemon Cake

Name: Lemon Cake
Ingredients: 1 tbsp butter, melted; 1 tbsp flour, to dust pan; 10 tbsp (1 1/4 sticks) butter, cubed, at room temperature; 1 cup plus 3 tbsp almond flour; 1 cup self-rising flour; 1/2 cup granulated sugar; 4 None eggs, at room temperature; 1 tbsp grated lemon peel, plus additional for garnish; 2 tbsp plus 1/4 cup lemon juice; 1 tsp vanilla extract; 1 1/4 cups powdered sugar; None None Whipped cream, to serve

12 ingredients

4 steps

Ingredients

1 tbsp butter, melted
1 tbsp flour, to dust pan
10 tbsp (1 1/4 sticks) butter, cubed, at room temperature
1 cup plus 3 tbsp almond flour
1 cup self-rising flour
1/2 cup granulated sugar
4 None eggs, at room temperature
1 tbsp grated lemon peel, plus additional for garnish
2 tbsp plus 1/4 cup lemon juice
1 tsp vanilla extract
1 1/4 cups powdered sugar
None None Whipped cream, to serve

Directions

1

Preheat the oven to 300°F. Brush a Bundt cake pan with the melted butter and dust it with flour.
2

Mix the softened butter, almond flour, flour, granulated sugar, eggs, lemon peel, 2 tbsp of the lemon juice and vanilla in a food processor until blended. Pour the batter into the prepared cake pan.
3

Bake for 1 hour 15 mins or until a skewer inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 mins. Remove from the pan and cool completely.
4

For the glaze, mix the powdered sugar and remaining 1/4 cup lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake and allow it to run down the sides. Serve with whipped cream and garnish with additional lemon peel.