Ingredients for Almond Lemon Tea Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond paste
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter
- zest of 1 lemon
- zest of 1 orange
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh orange juice
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How to Make Almond Lemon Tea Cake
- Position a rack in the lower third of your oven and preheat to 350°F (175°C).
- Lightly butter and flour an 8-inch tube pan or a 9x5-inch loaf pan. Tap out any excess flour.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Repeat sifting process once more for a lighter cake.
- In a small bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup almond paste on low speed until it breaks up (about 1 minute, depending on its consistency).
- Gradually add 1 1/2 cups granulated sugar in a slow, steady stream, beating until fully incorporated. Avoid adding sugar too quickly to ensure proper incorporation with the almond paste.
- Cut 1/2 cup (1 stick) unsalted butter into 1 tablespoon pieces. Add butter one tablespoon at a time to the almond paste mixture while mixing on low speed. Continue for approximately 1 minute.
- Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and then turn the mixer to medium speed.
- Beat until the mixture is light in color and fluffy (about 3-4 minutes).
- With the mixer running on medium speed, slowly add the whisked eggs in a steady stream, mixing until just combined.
- Stop the mixer, scrape down the sides again, and then mix on medium speed for another 30 seconds.
- Add the zest of 1 lemon and 1 orange, mixing with a wooden spoon.
- Gradually add the dry flour mixture to the wet ingredients in batches, mixing after each addition until just combined. Be careful not to overmix.
- Scrape down the sides of the bowl one last time.
- Gently spoon the batter into the prepared pan, smoothing the surface with an offset spatula.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched.
- Let the cake cool in the pan on a wire rack for 5-7 minutes.
- Meanwhile, prepare the glaze: In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons fresh orange juice, and 1/4 cup granulated sugar.
- Place the wire rack over a sheet of waxed paper or foil to catch drips. Invert the cake onto the rack.
- Brush the warm cake generously with the glaze.
- Let the cake cool completely on the rack.
- Once cool, transfer the cake to a serving plate. Serve at room temperature and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
209g
Fat
80g
Carbs
21g
