Description
Bright, moist, and nutty, this Lemon Almond Sheet Cake for Spring Gatherings is perfect for brunches, birthdays, or cozy family moments. With tender cake, zesty lemon glaze, and toasted almonds, it brings people together and adds sunshine to any table.
Ingredients
Scale
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs, room temperature
- 200g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 120ml whole milk
- 1 tsp almond extract
- 150g powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1 tsp almond extract (for glaze)
- Sliced almonds, for sprinkling
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch sheet pan with parchment paper.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in almond extract and lemon zest.
- Whisk flour, ground almonds, and baking powder together in a separate bowl.
- Fold dry ingredients into butter mixture, alternating with milk and lemon juice until combined.
- Pour batter into prepared pan and smooth top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Mix powdered sugar, lemon juice, and almond extract for glaze.
- Cool cake for 10 minutes, then drizzle glaze over warm cake and sprinkle with toasted almonds.
Notes
Use room-temperature butter and eggs for a tender cake. Avoid white pith when zesting lemons to prevent bitterness. Toast sliced almonds lightly for extra crunch. Make ahead: bake a day before and glaze just before serving. Freezer-friendly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg