This Italian Almond Cake recipe took me by surprise. The first time I had it, I was not expecting it to be anywhere NEAR this delicious! It’s a sweet, dense cake with a nutty almond flavor and a hint of lemon flavor. It’s a really simple recipe and such a delicious dessert!
I really can see this Italian lemon almond cake as a holiday dessert, afternoon tea or coffee, or even for a breakfast treat! Seriously, I think this cinnamon streussel coffee cake will have to fight for its rightful place at the breakfast table!
Oh, and if you are a fan of classic Italian desserts, you will loooove Zabaglione!
It’s a super sweet and boozy custard dessert that is fantastic when served with fresh berries. Sooo good!
Alright, let’s get baking!
Watch the video!
Tools & Equipment to make this Italian Almond Cake Recipe
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- Measuring cups, measuring spoons or kitchen scale
- Whisk
- Spatula
- Large and medium bowl
- 9″ or 10″ springform pan
Does almond cake need to be refridgerated?
This cake is quite dense. It keeps well at room temperature in an airtight container or plastic wrap for three to five days. If refrigerated, it should keep for up to seven days.
How do you decorate a cake with sliced almonds?
If you are leaving a cake without icing (nude) then you can sprinkle or place the almonds right onto the cake batter before baking.
If you are planning to frost your cake, you will want to wait until after you frost your cake to place your sliced almonds onto your cake.
This cake is best served without icing so you can place the almonds directly onto the raw cake batter before baking. It’s so sweet and flavorful, you won’t need the icing!
How to make this Italian Almond Cake Recipe
To make this recipe you will want to preheat your oven to 325°F/163°C, and grease your springform pan on the bottom and side of the pan. I used a 9 inch spring form pan with nonstick cooking spray, but you can easily use butter or shortening to grease your pan.
In a medium bowl, you will want to whisk together the all purpose flour, almond flour, baking powder and salt. Set aside.
Then, in a large microwave-safe bowl, melt the butter. Whisk the sugar into the melted butter until thoroughly incorporated.
Whisk in the eggs.
Next, add in the lemon zest, vanilla extract, and almond extract. Stir until combined well.
Slowly add the dry ingredients into the butter mixture in several additions, being sure to incorporate all of the ingredients well between each addition.
Pour the Italian almond cake batter into the prepared springform pan and level off.
Sprinkle the coarse sugar on top of the batter, and then spread the almond slices on top of the cake.
Bake the cake for about 30-35 minutes in the middle position in the oven. You can check to see if the cake is done by inserting a toothpick into the center of the pan. If the toothpick comes out clean it is done. If it comes out wet, add additional baking time and test it again.
Let the cake cool completely before removing the almond cake from the springform pan. If it is sticking to the sides of the pan, you can use a butter knife to go around the edge of the cake to release it from the side of the pan.
What are some other almond dessert recipes?
Classic Almond Candy Cane Cookies
You will also LOVE these dessert recipes!
- Quick & Easy Apple Crisp
- Zabaglione Classic Italian Dessert
- California Pizza Kitchen Butter Cake – Copycat!
- Soft & Chewy Potbelly Sugar Cookies
- Banana Bread
- Strawberry Shortcakes
- Pineapple Upside Down Cake
- Apple Crumble Pie
- Classic Cheesecake
- Angel Food Cake with Mixed Berry Sauce
Italian Almond Cake
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 1x
Print RecipeDescription
This Italian Almond Cake recipe took me by surprise. The first time I had it, I was not expecting it to be anywhere NEAR this delicious! It’s a sweet, dense cake with a nutty almond flavor and a hint of lemon flavor. It’s a really simple recipe and such a delicious dessert!
Ingredients
- 1–1/4 (155 grams) cup flour
- 1/2 cup (55 grams) almond flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 3/4 cup (170 grams) butter
- 1–1/4 cups (245 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (2 grams) grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Topping
- 3/4 cup (70 grams) sliced almonds
- 1 tablespoon (14 grams) granulated sugar
Instructions
- Preheat your oven to 325°F/163°C, and grease your springform pan on the bottom and side of the pan. I used a 9-inch springform pan.
- In a medium bowl, you will want to whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Then, in a large microwave-safe bowl, melt the butter. Whisk the sugar into the melted butter until thoroughly incorporated.
- Whisk in the eggs.
- Next, add in the lemon zest, vanilla extract, and almond extract. Stir until combined well.
- Slowly add the dry ingredients into the butter mixture in several additions, being sure to incorporate all of the ingredients well between each addition.
- Pour the Italian almond cake batter into the prepared springform pan and level off.
- Sprinkle the coarse sugar on top of the batter, and then spread the almond slices on top of the cake.
- Bake the cake for about 30-35 minutes in the middle position in the oven. You can check to see if the cake is done by inserting a toothpick into the center of the pan. If the toothpick comes out clean it is done. If it comes out wet, add additional baking time and test it again.
- Let the cake cool completely before removing the almond cake from the springform pan. If it is sticking to the sides of the pan, you can use a butter knife to go around the edge of the cake to release it from the side of the pan.
- Category: cake
- Method: bake
- Cuisine: Italian
Keywords: italian almond cake
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