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Whole Italian Almond Cake on a white plate
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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
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 263kcal
Author angela@mealstreetkitchen

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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