Bake This Light and Buttery Almond Cake in No Time
If you're in the mood for a cake that feels both indulgent and light, this almond cake is your answer. It's made with almond flour for that nutty flavor, but we’ve added a few twists to keep things interesting. A combination of whipped egg whites and buttery richness ensures it stays airy and delicate, while a hint of vanilla and almond extract enhances its natural almond goodness. In just a few easy steps, you'll have a cake that’s perfect for anything from a casual afternoon snack to a fancy dessert table.
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 2/3 cups granulated sugar
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon zest (optional)
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar (optional)
- Prep the Cake Pan and Oven
Start by greasing a 9-inch round cake pan (springform works great too) and lining the bottom with parchment paper. This helps the cake release easily once baked. Preheat your oven to 350°F (180°C).
- Whisk the Dry Ingredients
In a medium bowl, combine the almond flour, baking powder, and salt. Use a whisk or fork to evenly mix everything together, and set it aside.
- Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Then, add the egg yolks, vanilla extract, and almond extract, mixing until the mixture is smooth and slightly thickened. If you're using the lemon zest, fold it in at this stage to brighten up the flavor.
- Beat the Egg Whites
In a separate clean bowl, beat the egg whites using a hand mixer (or stand mixer) until stiff peaks form. This step will help create the cake’s light, airy texture. Be careful not to overbeat – you want them just stiff enough to hold their shape.
- Fold in the Egg Whites
Now, gently fold the beaten egg whites into the wet batter in three parts. Start by adding a third of the egg whites, folding them in with a spatula until incorporated. Then repeat with the next two portions. The key here is to be gentle so you don’t deflate the air from the egg whites.
- Combine Dry and Wet Ingredients
Next, gradually fold the almond flour mixture into the wet ingredients, a little at a time. Continue folding until all the dry ingredients are just incorporated, and the batter is smooth and even.
- Add the Toppings and Bake
Pour the batter into the prepared cake pan, smoothing out the top with your spatula. Scatter the sliced almonds evenly over the top for a delightful crunch when baked.
Place the cake into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve
Once baked, let the cake cool in the pan for about 15 minutes. Then carefully remove it from the pan and transfer it to a cooling rack to finish cooling completely.
For a finishing touch, dust the top of the cake with powdered sugar (optional) before serving.
- Enjoy!
Slice and serve your beautiful almond cake! It pairs wonderfully with tea, coffee, or even a light drizzle of honey.
- Spoon the almond flour into your measuring cup and level it off with a knife. Avoid packing it down to ensure the correct amount.
- Make sure your eggs and butter are at room temperature before starting. This helps achieve a smooth batter and better texture.
- For the fluffiest cake, beat the egg whites separately until stiff peaks form. This adds air and lightness to the cake.
- When folding the almond flour mixture and egg whites into the batter, mix gently to avoid deflating the cake.
- Oven temperatures can vary, so start checking your cake a few minutes before the suggested baking time. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Have Fun Baking!