Photo: David Holifield
Lemon and almond cake
8 ingredients
30 min + 1 hr
Serves 8
openrecipes
This moist lemon cake with its sugary crust is so good it won't last long. Make one extra and freeze (un-iced) for another day.
Estimated Nutrition (whole recipe, rough)
703
Calories
20g
Protein
19g
Fat
112g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz butter
- 200g/7oz golden caster sugar
- 3 large free-range eggs
- 50g/2oz plain flour
- 125g/4½oz ground almonds
- 2 lemons
- 1 lemon, juice only
- 5-6 tbsp icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes