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Italian Almond Cake
This Italian Almond Cake is dense and buttery, not overly sweet, moist and tender and deliciously almondy. The perfect end to any meal.
Course Dessert, Tea
Cuisine American, Italian, Italian Inspired
Keyword Almond Cake, Almonds, Baked Goods, Cakes, Desserts, Italian Desserts
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Servings 12
Calories 263kcal
Author angela@mealstreetkitchen
- 3/4 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cup flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Topping
- 3/4 cup sliced almonds
- 1/2 tablespoon sugar
Preheat the oven to 325 degrees F.
Grease bottom and sides of a springform pan
In a bowl, combine flour, almond flour, baking powder and salt. Stir to combine. set aside
In a glass batter bowl, melt the butter in the microwave
Add the sugar to the melted butter and whisk to combine
Add the eggs and whisk to combine.
Add the lemon zest, vanilla and almond extracts
Then, with a rubber spatula, stir in the flour mixture until well combined
Pour batter into the prepared springform pan and top with the sliced almonds and sprinkle with the sugar.
Bake for about 30-35 minutes. Cake is done when toothpick inserted in the middle comes clean.
Calories: 263kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 141mg | Potassium: 154mg | Fiber: 3g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg