Description
This Strawberry Lemon Almond Cake is a moist, nutty, and fruity delight perfect for family gatherings or afternoon tea. Packed with ground almonds, fresh strawberries, and zesty lemon, it’s simple to bake, visually stunning, and full of flavor. Enjoy warm slices with tea, coffee, or a dollop of whipped cream for a cozy treat that brings everyone together.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g ground almonds
- 150g plain flour
- 1 tsp baking powder
- ½ tsp salt
- Zest of 2 lemons
- 2 tbsp freshly squeezed lemon juice
- 150g fresh strawberries, chopped
- 1 tsp vanilla extract
- 50g sliced almonds, for topping
- Optional: icing sugar for dusting
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 9-inch cake tin.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time. Stir in vanilla and lemon zest.
- Combine ground almonds, flour, baking powder, salt. Fold into wet ingredients.
- Add lemon juice and gently fold in strawberries.
- Pour into tin and smooth top. Sprinkle sliced almonds.
- Bake 40–45 mins. Cool in tin 10 mins, then on wire rack.
- Dust with icing sugar before serving.
Notes
Use fresh lemons for best flavor. Fold strawberries gently to avoid turning batter pink. Toast almonds for extra aroma. Store airtight 3–5 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg