Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- Prepare a round cake pan by lining it with parchment paper to ensure an easy release.
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- Gradually blend in the melted butter until smooth.
- Add the vanilla extract and fresh lemon zest, stirring until evenly combined.
- In a separate bowl, whisk together the almond flour, plain flour, baking powder, and salt.
- Gently fold the dry mixture into the wet batter, taking care not to overmix.
- Once the batter is ready, transfer it to the prepared pan and scatter slivered almonds on top.
- Bake in the preheated oven until the cake is golden brown, and a toothpick inserted into the center comes out clean.
Best ways to enjoy it
This Lemon-Kissed Almond Tea Cake can be enjoyed in several delightful ways. Serve it warm with a dusting of powdered sugar for an elegant presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. For a refreshing twist, consider serving slices with a side of fresh berries or a drizzle of blueberry sauce.
Storage and reheating tips
To keep your Lemon-Kissed Almond Tea Cake fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers, you can refrigerate them to extend freshness by a few more days. For longer storage, freeze the cake wrapped tightly in plastic wrap and then foil; it can last up to three months. Just thaw in the refrigerator overnight when you’re ready to enjoy it again.
Helpful cooking tips
For the best results, make sure your eggs are at room temperature before starting. This helps create a lighter batter. Another tip is to avoid overmixing when you combine the wet and dry ingredients; doing so can lead to a denser cake. Lastly, don’t skimp on the lemon zest—it’s essential for that refreshing flavor!
Creative twists
Feel free to switch things up and customize this cake to suit your taste! Consider adding some poppy seeds for an earthy crunch or replacing lemon zest with orange zest for a citrusy twist. If you want to make it gluten-free, use 1:1 gluten-free flour instead of regular flour, and you’ll have an equally delicious cake!
Your questions answered
What is the prep time for this cake?
Prep time is about 15 minutes, and you’ll need around 30-35 minutes for baking.Can I substitute almond flour for something else?
Yes, all-purpose flour works, but the taste and texture will differ. Gluten-free measures can also be taken with gluten-free flour blends.How long can I store the cake?
You can store the cake at room temperature for up to three days or in the fridge for about a week. For longer preservation, freezing is an option.
By embracing the zesty, nutty delight of Lemon-Kissed Almond Tea Cake, you’re not just making a dessert—you’re creating a sweet memory that will bring people together effortlessly.
