Description
This Citrus Almond Cake is a delightful and moist dessert featuring the vibrant flavors of fresh oranges and lemons combined with rich almond flour. Perfectly balanced with a light sweetness and a tender crumb, this cake is an excellent choice for gatherings or a refreshing treat any time of the day.
Ingredients
Scale
Main Ingredients
- 1 ½ cups almond flour
- 3 large eggs
- 1 cup granulated sugar
- Zest and juice of 2 fresh oranges
- Zest and juice of 2 fresh lemons
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a bowl, whisk together the almond flour, baking powder, and a pinch of salt to combine and aerate the dry components.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully integrate them into the butter and sugar mixture, ensuring a smooth batter.
- Add Citrus Zest: Incorporate the zest of both oranges and lemons into the wet mixture to infuse the batter with fresh citrus aroma and flavor.
- Combine Dry and Wet Mixtures: Gradually fold the dry almond flour mixture into the wet ingredients until just combined, taking care not to overmix to maintain a tender crumb.
- Fold in Citrus Juice: Gently fold in the freshly squeezed orange and lemon juices, adding moisture and a tangy citrus freshness to the batter.
- Bake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Notes
- Ensure butter is softened at room temperature for proper creaming and a smooth batter.
- Do not overmix once the dry ingredients are added to prevent a dense cake texture.
- A springform pan is ideal for easy cake removal, but a regular 9-inch round cake pan can also be used.
- Allow the cake to cool completely before removing from the pan to avoid breaking.
- This cake pairs wonderfully with a dusting of powdered sugar or a light glaze if desired.
