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Lemon-Almond Butter Cake

Lemon-Almond Butter Cake Recipe

  • Grated zest and juice of 2 lemons
  • ¾ cup plus 2 tablespoons sugar
  • 4 extra-large eggs
  • 6 tablespoons unsalted butter, cut into ½-inch cubes
  • 9 tablespoons unsalted butter
  • 1 cup plus 1 tablespoon unbleached all-purpose flour
  • 1 cup plus 1 to 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 extra-large eggs
  • ½ cup ground toasted almonds (see Notes)
  • 2 tablespoons sliced almonds, toasted (see Notes)
  • 1 tablespoon almond liqueur (optional)
  • ½ cup heavy cream (optional)
  • 2 tablespoons confectioners’ sugar
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 562kcal (28%)
Total Fat 30g (46%)
Saturated Fat 15g (76%)
Cholesterol 235mg (78%)
Total Carbohydrate 69g
Dietary Fiber 3g
Sugars 52g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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