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–+ servings

Lemon-Almond Snack Cake

I baked this in an 8-inch (20cm) round cake pan, but you can use a similar-sized vessel, such as an 8- to 9-inch (20-23cm) pie plate or pan. A square cake pan would also work. The baking time may vary a bit due to different sizes of pans so use the visual and tactile clues to tell when it's done, referring to the suggested baking time for the 8-inch round cake pan as a guide.
Servings 20 servings (approximately)
  • 1 1/4 cups (125g) almond flour
  • 5 1/2 tablespoons (50g) all-purpose flour
  • 1/4 teaspoon salt
  • 7 ounces (200g) unsalted butter, cubed, at room temperature
  • 1 cup (200g) sugar
  • zest of 1 large lemon
  • 3 large eggs, at room temperature
  • juice of 1 large lemon, (about 2 tablespoons), divided
  • 2 tablespoons amaretto, or another nut-flavored liqueur
  • Preheat the oven to 350ºF (180ºC). Butter an 8-inch (20cm) round cake pan, or similar-sized vessel. (See headnote.) Line the bottom with a circle of parchment paper, if you wish.
  • In a small bowl, whisk together the almond flour, all-purpose flour, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment (or by hand in a bowl, with a spatula), beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes on medium-high speed. On low speed, stir in the eggs one at a time, then the juice from half a lemon, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.
  • Stir in the flour mixture until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.
  • Bake the cake until the center feels set; a toothpick inserted into the center will come out clean, about 40 minutes. Don't worry if the sides (or top) get too dark; that's normal and the cake will be fine.
  • Remove from the oven and let cool 5 minutes. Sprinkle the remaining lemon juice over the cake, and the amaretto. Let cool before slicing.

Notes

Serving: Since this is a snack cake, it's fine to serve on its own. It can also be served with a fresh fruit compote or a favorite flavor of ice cream or sorbet.
Storage: The cake will keep for up to five days at room temperature. It can also be frozen for up to three months.