How many lemons make 13 cup

This lemon almond cake is really a combination of my lemon almond cake and my Spanish almond cake. The wonderful lemony smell and taste. The light and soft texture and yes, it's super easy to make. Give it a try and you would fall in love with it just like I did. Delicious!


Dry ingredients

1 cup all-purpose flour (130 g)
3/4 cup almond flour (70 g)
2 teaspoons of baking powder
1/2 teaspoon salt

Wet ingredients

1/2 cup unsalted butter (113 g), softened
1 cup of sugar (200 g)
1 teaspoon vanilla extract
3 lemons, take the heat off
3 large eggs, room temperature
1/2 cup sour cream (125 g), room temperature
2 tablespoons of lemon juice


1/3 cup sliced ​​almonds (25 g)
Lemon syrup
1/3 cup sugar (70 g)
3 tablespoons of lemon juice


Dry ingredients

Put all ingredients in a bowl, mix well and set aside.

Wet ingredients

Put butter and sugar in a bowl. Beat with a hand mixer for about 10 minutes until they are pale. Now add the vanilla extract and lemon peel. Add the eggs 1: 1 and stir for 1 minute after each addition.

Now add half of the dry ingredients and mix everything well, at a low speed so that you don't mix too much. Then add the sour cream and lemon juice and mix well. Finally add the remaining dry ingredients and mix one last time. Pour the batter into a 9-inch (23 cm) round pan that has been buttered and lined with parchment paper. Sprinkle with sliced ​​almonds.

Bake in a preheated (fanless) oven at 175ºC (350ºF) for 35 minutes or until an inserted skewer comes out clean. When the cake is done, make your lemon syrup.

Lemon syrup

Put both ingredients in a bowl and gently heat in the microwave until the sugar has completely dissolved.

When the cake is done, take it out of the oven, and while it's still hot, immediately pour the warm lemon syrup over it. Let the cake cool completely. Cut into slices, serve and enjoy!

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