5 from 5 votes
Almond Lemon Easter Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

A simple, light lemon cake made with ground almonds and soaked in a tart lemon syrup to make this Easter cake extra moist - and it just so happens to be gluten free.

Course: Breakfast, Dessert, teatime
Cuisine: British, French
Servings: 12
Calories: 350 kcal
Author: Jill Colonna
Ingredients
  • 175 g (6oz) butter, unsalted (softened)
  • 150 g (5.25oz) sugar
  • 5 eggs (medium) (or 4 large eggs)
  • 250 g (9oz) ground almonds (almond flour)
  • 2 tbsp cornflour
  • 2 tsp baking powder
  • grated rind of a large unwaxed lemon
Syrup
  • 50 g (1.75oz) lemon juice (about one lemon)
  • 40 g (1.5oz) sugar
Instructions
  1. Preheat the oven to 180°C/360°F/160°C fan/Gas 4.
    Cream together the butter and sugar in a large bowl, either using a balloon whisk or mix together in a mixer until pale, smooth and creamy.

  2. Continue to mix together, gradually adding the eggs, ground almonds, cornflour, baking powder and lemon zest until the batter is smooth.

  3. Transfer to a cake mould (I used a shaped mould, 23cm diameter, although a normal cake tin is good) and bake in the oven for about 35-40 minutes, until golden.

  4. Meanwhile, make the syrup: squeeze out the juice in a bowl via a strainer to sift out the pips then weigh the juice and sugar together in a saucepan. Stir over a medium heat until it thickens slightly for about 10 minutes. Remove from heat.

  5. Cool the cake in the mould for about 10 minutes then take out of the tin and cool on a wire rack.  Pour over the syrup all over the cake and decorate as you wish.

Recipe Notes

Can keep for up to 5 days if kept in an airtight container in a cool, dry place.  Good for freezing.

NUTRITIONAL INFORMATION

350 Calories per serving; 7g protein; 26g lipids; Gluten Free.

 

Jill Colonna

MadAboutMacarons.com