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Lemon Almond Pudding Cake

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Lemon Almond Pudding Cake is a delightful dessert that combines the zesty brightness of lemons with the nutty richness of almond flour. This moist, creamy cake is not only simple to make but also visually stunning, making it perfect for special occasions or a sweet treat anytime. Each slice offers a burst of flavor, leaving your taste buds dancing with joy. Serve it warm or chilled, dusted with powdered sugar for an elegant finish.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 tsp baking powder
  • 3 large eggs
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup whole milk
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round baking pan.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and a pinch of salt.
  3. In another bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
  5. Gradually add dry ingredients to the wet mixture while incorporating milk slowly for a smooth batter.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes or until golden brown; check doneness with a toothpick.
  8. Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Keywords: For gluten-free options, substitute almond flour with gluten-free all-purpose flour. Enhance flavors by adding a splash of vanilla extract or experimenting with other citrus fruits like lime or orange. Garnish with fresh berries or whipped cream for an elevated presentation.

Find it online: https://cookedtotaste.com/irresistible-lemon-almond-pudding-cake-recipe-to-try/