Easter is this weekend; I was looking for a nice light spring dessert and this lemon almond cake is perfect! Lemons really scream spring to me and combining them with almonds in a cake like this is just beautiful. This is an almond based cake where half of the flour is replaced with almond flour/meal which helps keep the cake nice and light. Butter keeps this cake moist, plenty of lemon zest and juice adds a ton of flavour and the cake is finished off with a topping of almond slices which adds a hit of crunchiness. This lemon almond cake is amazing just like this but I like to make it even better by drizzling it with lemon syrup to add even more lemon flavour and make the cake so nice and moist! I enjoy this cake best when it's still warm from the oven but it's also good at room temperature. If you are looking for a nice light dessert option this spring, this lemon almond cake is a stunning option!
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