Lemon Almond Cake Recipe For Easter Day 2024

This delicious, fragrant cake has the right lemon-almond balance. Soft, fluffy, and moist. Ideal for birthdays and other special events!

– 1 ½ sticks (170g) unsalted butter, softened (Holds its shape but easily dents when pressed.) – ▢½ cup (48g) sliced almonds, chopped (You can chop finely or a rough chop if you like more crunch) This will go in cake pans rather than in the batter. – ▢2 cups (400g) sugar – ▢3 eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes) – ▢3 cups (342g) cake flour . (If not using a digital scale, lightly spoon flour into measuring scoop and level.) – ▢2 teaspoons (8g) baking powder – ▢½ teaspoon (3g) baking soda – ▢½ teaspoon (3g) salt – ▢1 ¼ cups (296g) buttermilk (If needed, see substitution below.) – ▢¼ cup (57g) lemon juice (Approximate amount of juice in one lemon.) – ▢¼ cup (54g) vegetable oil – ▢1 Tablespoon (10g) Lemon Extract – ▢½ teaspoon (2g) Almond Extract – ▢Zest of two lemon ALMOND CREAM CHEESE FROSTING – ▢16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.) – ▢2 sticks (226g total) unsalted butter, softened – ▢½ teaspoon salt 2g – ▢6 to 6 ½ cups (690g -747g) powdered sugar – ▢1 teaspoon (4g) almond extract


Grease and flour three 8x2 inch round pans and preheat oven to 350. We also enjoy parchment paper rings on the bottoms. Finely pulse almonds. 

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Almonds can be coarsely chopped for crunch (we used a bullet blender). Evenly spread half a cup of finely chopped almonds between three cake pans.

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Mix cake flour, baking powder, soda, and salt in a medium bowl for 30 seconds. Set aside.Mix buttermilk, vegetable oil, lemon zest, almond extract, lemon essence, and juice in another bowl.  Set aside.

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Mix softened butter in mixer bowl on medium speed until smooth. Stir in sugar gently on medium speed for 3–5 minutes until light and fluffy.

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Stir in each egg yolk.Mix flour and buttermilk on low speed, starting and ending with flour. Add after last.Pour batter into three 8-inch cake pans over chopped almonds. Use spoon to level batter.

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At 350 degrees, bake 22–24 minutes until a toothpick inserted in the centre comes out clean or with few crumbs. Get out after 10 minutes.Mix basin's softened butter smoothly.

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Combine butter, softened cream cheese, salt, and almond essence on low to medium speed.Slowly add powdered sugar. 

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Slow to medium mix. Freeze briefly to harden mush.Excellent cool pipes. Prepare, refrigerate, and soften before combining. 

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The pedestal or foundation should hold the first lemon almond cake layer. Apply almond cream cheese frosting. Repeat layer 2 and top with 3.

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Frost layer gaps. Frost the cake's top and sides with a thin crumb coat. The cake can be refrigerated or frozen for 15 minutes to firm up.

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Decorate with the second icing coating. We added texture with an offset spatula and a 1M (large star) piping tip top border. Slice almonds.

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Also See

Italian Cream Cake Recipe For Easter day 2024