Simple Almond Cake
This tender almond cake is buttery, fragrant, and easy to make in one bowl plus a mixer. Serve it plain with coffee, or dress it up with berries and a spoonful of cream.
Total
55 min
Servings
8 servings
Level
Easy
Almond cake is the kind of dessert that feels special without asking much from the baker. Almond flour gives it a soft crumb and a gentle nutty flavor, while a little lemon zest keeps it bright.
This version uses both almond flour and a small amount of all-purpose flour, so it slices neatly but stays moist. It is simple enough for a weeknight bake and pretty enough for a birthday, brunch, or afternoon tea.
You can serve it warm, at room temperature, or the next day. A dusting of powdered sugar is enough, though fresh berries are very welcome.
01What you'll need
Ingredients
14 items · 8 servings
- Softened unsalted butter, for greasing the pan
- 1 cup (120 g) almond flour, preferably blanched and finely ground
- 1/2 cup (65 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional but lovely
- 1 tablespoon finely grated lemon zest, from about 1 lemon
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/3 cup (30 g) sliced almonds
- Powdered sugar, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F (175°C). Grease an 8-inch round cake pan with softened butter. Line the bottom with a circle of parchment paper, then lightly grease the parchment too. This helps the cake release cleanly.
2. Mix the dry ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Whisking breaks up any small lumps in the almond flour and spreads the baking powder evenly.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until pale and fluffy. “Creaming” means beating fat and sugar together to trap air, which helps the cake rise.
4. Add the eggs and flavorings
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, almond extract if using, and lemon zest. Scrape down the sides of the bowl with a spatula so everything mixes evenly.
5. Combine the batter
Add half of the dry ingredients to the butter mixture and mix on low speed just until combined. Mix in the milk, then add the remaining dry ingredients. Stop as soon as the batter looks smooth. Overmixing can make the cake less tender.
6. Fill the pan
Scrape the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds evenly over the surface. Press them very lightly so they sit on the batter without sinking.
7. Bake the cake
Bake for 32 to 38 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the almonds brown too quickly, loosely cover the cake with foil for the last 5 to 10 minutes.
8. Cool and serve
Let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, turn it out, remove the parchment, and place it right side up on a rack. Cool for at least 20 minutes before slicing. Dust with powdered sugar just before serving, if you like.
03From our kitchen
Cook's tips
- Make-ahead: This cake keeps well, so you can bake it 1 day ahead. Store it covered at room temperature and dust with powdered sugar right before serving.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The fridge will make the texture a little firmer, so let slices sit at room temperature before serving.
- Freezing: Wrap the cooled cake, without powdered sugar, in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
- Flour swap: For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your baking powder is gluten-free too.
- Almond flour note: Use almond flour, not almond meal, if you want a finer, softer crumb. Almond meal can work, but the cake will be more rustic and slightly denser.
- No almond extract: Skip it if you do not have it. The cake will still taste of almond from the almond flour and sliced almonds. Do not add extra vanilla to “make up” for it; the flavor is fine as written.
Cook's note
Room-temperature butter, eggs, and milk make the batter easier to mix and help the cake bake evenly. If you forget to take the eggs out early, place them in a bowl of warm tap water for 5 minutes.
04Frequently asked
Questions & answers
Can I make this almond cake without a mixer?
Yes, but the texture will be a little denser. Use very soft butter and beat it with the sugar by hand with a sturdy whisk or wooden spoon until lighter and creamy. Take your time with this step.
Can I bake this in a 9-inch cake pan?
Yes. A 9-inch pan will make a slightly thinner cake, so start checking for doneness around 26 to 30 minutes.
Why did my almond cake sink in the middle?
It may have been underbaked, the oven door may have been opened too early, or the batter may have been overmixed. Bake until a toothpick comes out clean or with only a few moist crumbs, and try not to open the oven during the first 25 minutes.
What should I serve with almond cake?
It is good on its own, but fresh berries, roasted stone fruit, whipped cream, crème fraîche, or a small scoop of vanilla ice cream all work well.
Can I use oil instead of butter?
This recipe is written for butter, which adds flavor and helps create the right crumb. Oil will change the texture and may make the cake feel heavier. If you need a dairy-free option, use a plant-based baking butter and a plain unsweetened non-dairy milk.
05Keep cooking
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