Amoretti Lemon Almond Cake

This light lemon cake is perfect for a springtime brunch!


    Amoretti Ingredients almond flour and lemond extract

    Amoretti’s ingredients impart vibrant flavor!

    • 2 zested and juiced lemons
    • ¼ teaspoon Amoretti® Lemon Extract
    • ¾ cup + 2 tablespoons sugar
    • 4 extra large eggs
    • 6 tablespoons butter cubed
    • 9 tablespoons butter, soft
    • 1 cup + 1 tablespoon all purpose flour
    • 1 cup + 2 tablespoons sugar
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 extra large eggs
    • ¼ cup Amoretti® Almond Flour
    • 2 tablespoons sliced almonds, toasted


    1. Combine first 4 ingredients, mix thoroughly, and heat in a double boiler to boiling.
    2. Heat on low heat to 179°F or until it coats the back of a spoon.
    3. Remove from heat and stir in butter.
    4. Mix until smooth, or whisk until thoroughly combined.
    5. Place in bowl or small pan and cover with plastic, making sure the plastic wrap touches the top of the lemon curd, to avoid a skin from forming.
    6. Chill in ice bath before placing into refrigerator to cool.
    7. Chill for 2 hours.
    8. Cake: Cream butter and 1 cup sugar until fluffy.
    9. Sift flour, baking powder and salt.
    10. Add eggs one at a time, scraping bowl.
    11. Add almond flour to butter batter, then add the sifted dry ingredients.
    12. Pour into pan.
    13. Drop 8 tablespoons lemon curd onto the batter, around perimeter of cake pan, leaving a small border space evenly around.
    14. Drop 3-4 tablespoons lemon curd into center.
    15. Sprinkle with toasted almonds and 1 tablespoon sugar.
    16. Bake in 350°F oven until a toothpick comes out clean, making sure the stick goes into the cake, not the curd. About 40 minutes.
    17. Cool 10 minutes. Release sides and continue to cool.
    18. Remove cake from pan and cool to room temperature before chilling or serving.
    19. Top each piece of cake with whipped cream.
    20. Enjoy!
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