Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Almond Lemon Cake Recipe
    Lost? Site Map

    Almond Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    MarraMamba's Note:

    Delicious and reasonably low cal, i use splenda brown sugar instead of regular but otherwise keep to the recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat over to 350 degrees Fahrenheit. Butter an 8-inch round cake pan. Line the bottom of the cake pan with wax paper and butter the paper. Lightly flour the pan, being sure to tap out any excess flour.
    2. 2
      Beat butter with brown sugar, lemon zest, vanilla, baking powder, and salt. Beat until light and fluffy. Add egg yolks one at a time, beating well each time.
    3. 3
      Combine ground almonds and flour and stir into egg mix. Stir in lemon juice. Whip egg whites with cream of tartar to soft peaks. Fold the egg whites into batter in 3 additions.
    4. 4
      Spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean. Let cool on rack for 15 minutes. Remove cake from pan and peel off paper. Let the cake completely on a wire rack. Transfer cake to a platter and dust with confectioners' sugar (if desired).

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on February 15, 2012


      Made this as given, but without the powdered sugar topping, for a friend of mine who absolutely loves lemon cakes, & she was thrilled with this one, too! I am too, for that matter, having had a slice of it, & I'll be making it again before lone, just for the 2 of us to enjoy right here at home! Very, very nice! [Made & reviewed in Everyday Is a Holiday recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Lemon Cake

    Serving Size: 1 (89 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 325.0
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 8.4 g
    Cholesterol 92.7 mg
    Sodium 228.7 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 2.1 g
    Sugars 21.0 g
    Protein 6.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes