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Lemon almond cake slice showing the lemon curd swirl inside
Oumnia

Lemon Almond Cake

A moist almond-flour cake with a homemade lemon curd swirl piped right into the batter, topped with sliced almonds and powdered sugar.
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Prep Time 25 minutes
Cook Time 26 minutes
Cooling Time 30 minutes
Total Time 1 hour 21 minutes
Servings: 10
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • For the Lemon Curd:
  • 1 cup lemon juice
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 egg
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • For the Cake Batter:
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup milk
  • 3/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 cup almond flour
  • 1 tbsp lemon zest
  • 1/4 cup sliced almonds
  • 2 tbsp powdered sugar for dusting

Method
 

  1. Make the lemon curd: In a saucepan, whisk together the lemon juice, water, sugar, cornstarch, and egg. Whisk constantly over medium heat until it thickens into a smooth cream. Off the heat, stir in the butter until melted, transfer to a piping bag, and let cool and set.
  2. Make the batter: Whisk the eggs, sugar, vanilla, and salt until smooth and pale. Mix in the lemon zest, oil, and milk. Sift in the flour and baking powder, add the almond flour, and whisk gently until smooth.
  3. Assemble: Pour the batter into a parchment-lined pan. Pipe the cooled lemon curd in a spiral over the batter. Scatter the sliced almonds evenly on top.
  4. Bake at 350F (180C) for about 30 minutes, until golden and cooked through. Let cool, dust with powdered sugar, and serve.

Notes

Let the lemon curd cool fully before piping so it holds its swirl instead of sinking.
Zest the lemon before juicing it; it is nearly impossible afterward.
Do not overmix the batter, or the crumb turns dense.
Dust with powdered sugar only once the cake is completely cool.