Lemon Almond Cake

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This lemon almond cake is a homemade cake made with almond paste and extract and lemon juice and zest. It’s baked up to a light and fluffy texture and then drizzled with a sweet lemon glaze. The bright, fresh flavor is perfect for the spring and summer months!

A slice of Lemon Almond Cake with almond slices on top, placed on a white plate with a fork; two yellow lemons are in the background.

This lemon cake is one that I make often when the weather begins to warm up. It just gets me craving lemon desserts that will tickle my tastebuds. Check out my lemon cobbler or my easy lemon bars for more sweet lemon recipes.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Almond Paste: I find this is going to add an intense almond flavor that helps the almond come to the surface in terms of flavor.

Lemon: You will use lemon paste to enhance the lemon flavor if you choose, along with some lemon juice and lemon zest. The citrus flavor will be perfect for the flavor profile of the cake. The fresh lemon juice will add a tangy and tart component to the dessert.

Almond Extract: To add a bit more almond flavor to the cake, I used some almond extract as well. It intensifies the flavor.

Buttermilk: The buttermilk is going to add flavor but also it helps to make this a moist and rich overall flavor to the cake. It makes the cake richer compared to say whole milk.

Baking Powder and Baking Soda: These are the ingredients used as a leavening agent, create a light and fluffy texture, and helps the cake rise.

Salt: Salt is needed when you are baking in the kitchen. It is going to help bring out flavors in some of the ingredients you wouldn’t have otherwise.

Almonds: Slivered or sliced almonds make for a great topper for this cake. You get some crunch but also it shows that almond is a stand-out flavor in the presentation value.

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Variations

Berries – Add in fresh or frozen raspberries, strawberries, or blueberries to add a fruity twist to your cake. Do 1/2 cup of berries for the cake.
Poppy Seed – Add in 2 tablespoons of poppy seeds to create a speckled lemon poppy seed cake.
Coconut Flakes – Mix in 1/3-1/2 cup of coconut flakes for a tropical twist to this citrus cake. You can toast some coconut and sprinkle it on the top for a stunning presentation value.
Honey – Instead of granulated sugar use honey. It will create more flavor to the cake, and then you can brush the top of the cake with honey before you drizzle the glaze.
Pistachio – Instead of almonds use pistachios for a twist. You can mix 1/4 cup of pistachios into the cake batter and then sprinkle some chopped pistachios on top of the cake for decoration.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Lemon Almond Cake

Four-step collage showing Lemon Almond Cake batter preparation: step 1 creamed butter and sugar, step 2 mixed batter, step 3 smooth batter, step 4 baked golden cake in rectangular pan.

Step 1: In a stand mixer or large mixing bowl you will add your butter, oil, sugar, almond paste, and lemon zest. Mix up for 2-3 minutes or until it is nice and creamy in texture.

Step 2: Next work in the eggs, almond extract, and lemon paste. Mix to combine, and make sure to scrape the sides of the bowl.

Now in a bowl add your lemon juice and buttermilk. Whisk together.

Step 3: Then you will alternate wet and dry ingredients, mixing in the main bowl. Do this until all your ingredients are combined.

Step 4: Pour the cake batter into the pan and then bake as directed. Once the cake is done, remove it and place it on a cooling rack for a few minutes as you whip up the glaze.

Side-by-side images: left shows a bowl of white icing with a spoon; right displays Lemon Almond Cake topped with icing and sliced almonds in a rectangular dish. Both images are numbered 5 and 6.

Step 5: Whip up the glaze and then drizzle over the warm cake. Top with sliced almonds.

Step 6: Return the cake to the oven for 5 minutes until it is fragrant. Then remove, and let cool. Drizzle any remaining glaze on top of the almonds.

Tips For Success

When you zest the lemon make sure to only zest the yellow portion. The white part of the lemon will create a bitter flavor.
Remove the seeds of the lemon when juicing to prevent it from getting in your cake.
Do not overmix the batter. Just mix to combine then pour in the pan and bake for the best end result.
The cake is done when you can stick a toothpick in the cake and it comes out clean of wet cake batter.
Adding the glaze on while it is warm, and allowing it to bake is going to create a super moist lemon cake.

A slice of Lemon Almond Cake with a piece on a fork sits on a white plate, accompanied by two whole lemons in the background.

How to Store and Freeze Cake

Storing: You can store your cake in an airtight container on the counter for 3-4 days. Now, you can extend the shelf like to 4-5 days if you store the cake in the fridge.

Freezing: You can also freeze slices of the cake, or the whole cake in a freezer-friendly container or bag. Freeze for 2-3 months. Then thaw on the counter or in the fridge overnight.

A slice of Lemon Almond Cake with white icing and almond slices sits on a small plate, with two whole lemons and a bowl of chopped nuts in the background.

Recipe FAQs

Can I store a cake with whipped cream frosting?

If you want to swap out the glaze for a whipped cream topping go right ahead. Just make sure to place the whipped cream on when the cake is completely cooled. Then store the cake in the fridge.

How do I prevent my lemon cake from sinking in the middle?

Do not overmix the cake, as that can cause the cake to fall in the middle as it bakes. You also want to make sure to not open the oven too many times, as the change in temperature can cause the cake to fall.

How can I enhance the lemon flavor in my lemon cake?

You will find that using lemon juice, lemon zest, and lemon paste is going to help create an intense lemon flavor. For a stronger lemon flavor just add more of the ingredients or even a food-grade lemon oil.