Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe

If you adore the refreshing zing of citrus combined with the comforting richness of almonds, then the Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe is about to become your new favorite indulgence. This luscious cake features a tender crumb bursting with bright lemon zest, enhanced by a double layer of sweet, tangy glazes that soak right into the cake, topped off with crunchy toasted almonds adding the perfect textural contrast. It’s a delightful project for any home baker looking to impress friends or savor a slice with a cup of tea, showcasing how a few humble ingredients can create something truly extraordinary.

Ingredients You’ll Need

Every ingredient in this cake plays a starring role—from the buttery base that gives richness, to the dual flours that create a moist yet tender texture, and finally the glazes that deliver layers of flavor and sweetness. Each element is simple but essential, making the cake shine.

• Unsalted butter (1 cup): Provides a creamy richness and moist crumb to the cake.
• Granulated sugar (1 cup): Sweetens the batter and helps create that delicate crust.
• Fresh lemon zest (zest of 2 lemons): Infuses the batter with vibrant citrus oils for brightness.
• Large eggs (3): Add structure and moisture for a tender cake.
• Sour cream or Greek yogurt (1/2 cup): Adds tanginess and ensures the cake stays moist and tender.
• Vanilla extract (1 tsp): Balances the lemon’s tartness with warm, comforting notes.
• Almond extract (1/2 tsp): Amplifies the nutty essence inherent in almond flour.
• All-purpose flour (1 1/4 cups): Forms the foundation of the cake’s structure.
• Almond flour (1 cup): Contributes moistness and a subtle nutty flavor unique to this cake.
• Baking powder (1 1/2 tsp): Ensures a nicely risen, fluffy texture.
• Salt (1/4 tsp): Enhances all the flavors, balancing sweetness and tartness.
• Fresh lemon juice (1/4 cup): The star ingredient for the first glaze delivering tart brightness.
• Granulated sugar for lemon glaze (1/2 cup): Sweetens the lemon glaze perfectly.
• Powdered sugar (1 cup): Base for the silky, smooth second glaze.
• Milk or water (2–3 tbsp): Adjusts the powdered sugar glaze to perfect consistency.
• Sliced almonds (1/4 cup): Lightly toasted to bring crunch and depth atop the cake.

How to Make Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe

Step 1: Preheat and Prepare the Pan

Start by heating your oven to 350°F (175°C). Grease a 9-inch round or bundt pan thoroughly. If you’re using a round pan, line the bottom with parchment paper—this little trick will make removing your finished cake so much easier.

Step 2: Cream Butter, Sugar, and Lemon Zest

In a large mixing bowl, cream together the butter, sugar, and fresh lemon zest until the mixture is pale, fluffy, and fragrant—about 3 to 4 minutes. This process helps the lemon oils to distribute evenly, creating delicious bursts of citrus in every bite.

Step 3: Add Eggs

Add the eggs one at a time, beating thoroughly after each addition. Be sure to scrape down the sides of the bowl as you go, ensuring a smooth and cohesive batter that will bake evenly.

Step 4: Mix in Sour Cream and Extracts

Blend in the sour cream alongside the vanilla and almond extracts until the batter is creamy and well combined. The sour cream gives a subtle tanginess that beautifully compliments the almond and lemon flavors.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt. Then, fold this dry mixture into the wet ingredients on low speed just until you no longer see dry streaks. Resist the urge to overmix—this keeps the cake tender.

Step 6: Bake the Cake

Pour your batter into the prepared pan and smooth the surface. Pop it in the oven for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top is a soft golden color.

Step 7: Make the Lemon Glaze

While the cake is baking, simmer the lemon juice and granulated sugar together over low heat. Stir gently until all the sugar dissolves, forming a glossy, tangy syrup that will soak deliciously into the cake.

Step 8: Glaze the Warm Cake

After baking, allow the cake to cool in the pan for 10 to 15 minutes. Then poke small holes evenly across the top with a toothpick or skewer. Slowly pour the warm lemon glaze over the cake, letting every drop absorb deeply and infuse the cake with bright, tart flavor.

Step 9: Cool Completely

Transfer the cake to a wire rack to cool fully. Wait until the surface is dry to the touch before moving to the next glaze—this ensures the layers stay distinct.

Step 10: Add the White Sugar Glaze

Whisk the sifted powdered sugar with milk or water to create a thick yet pourable glaze. For an extra flavor boost, add a few drops of vanilla or lemon extract. Drizzle this beautifully over the cooled cake in generous ribbons for that irresistible glossy finish.

Step 11: Top with Almonds

While the glaze is still wet, sprinkle the toasted sliced almonds evenly over the top. They’ll stick as the glaze sets, adding a crunchy, nutty contrast. Allow the glaze to firm up for 10 to 15 minutes before slicing and enjoying.

How to Serve Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe

Garnishes

A light dusting of additional powdered sugar or a few fresh mint leaves can add an elegant touch to your presentation. A thin slice of lemon on the side also complements the vibrant citrus notes beautifully and makes each serving look extra special.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a cool, creamy contrast. A simple cup of herbal or Earl Grey tea is also a perfect companion, balancing the sweetness while highlighting the cake’s almond undertones.

Creative Ways to Present

For a festive occasion, you can serve the cake on a wooden board surrounded by scattered toasted almonds and lemon slices. Alternatively, cut the cake into small squares and serve as bite-sized treats at a party—everyone will appreciate the double layers of glaze and crunchy topping in each bite!

Make Ahead and Storage

Storing Leftovers

You can store leftover cake covered tightly at room temperature for up to 2 days or refrigerate it for up to 5 days. Keeping it sealed well prevents the glazes from drying out and preserves freshness.

Freezing

Wrap the cake tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to 2 months. Thaw it overnight in the fridge for the best texture and flavor.

Reheating

Warm individual slices briefly in the microwave (around 15 seconds) to bring back the fresh-baked feel. Avoid overheating to preserve the glazes and nutty crunch on top.

FAQs

Can I use almond butter instead of almond flour?

Almond butter is much wetter and won’t provide the same structure as almond flour, so it’s best to stick with almond flour for this recipe to keep the cake’s texture light and tender.

Is Greek yogurt okay to substitute for sour cream?

Absolutely! Greek yogurt adds the same moisture and tang, making it a convenient and slightly healthier option without compromising taste.

How can I make the cake more lemony?

For an extra lemon punch, add more fresh lemon zest to the batter or increase the lemon juice in the glaze slightly. Fresh lemon juice in the glaze really brightens the flavor.

Can I make this cake gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be mindful that texture may vary slightly.

Why are there two glazes on this cake?

The double glazes provide layered flavors and textures—the lemon glaze soaks in for tartness and moistness, while the white sugar glaze adds sweetness and a glossy finish that holds the toasted almonds perfectly.

Final Thoughts

There’s something truly special about this Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe. It manages to feel both elegant and approachable, making it perfect for celebrations or cozy afternoons alike. Once you try it, you’ll be reaching for this recipe time and again to share with friends and family—because that perfect balance of lemony freshness, almond warmth, and sweet glaze is simply irresistible!

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