lemon-almond cake

This whole wheat lemon-almond cake is a lovely treat for a weekend breakfast. Its tart, lightly nutty flavor is the perfect pick-me-up for the day ahead.

For the glaze, you can add a few tablespoons of lemon juice to a cup of powdered sugar and pour over the cake after it has cooled.

Recipe is for one loaf of quickbread.

ingredients

  • lemon curd 100 g 3.5 oz
  • eggs 2
  • buttermilk 115 g 4 oz
  • vegetable oil 100 g 3.5 oz
  • sugar 225 g 8 oz
  • zest and juice of one lemon
  • whole wheat flour 200 g 7 1/4 oz
  • almond meal 100 g 3.5 oz
  • salt 1/4 teaspoon
  • baking soda 1/4 teaspoon
  • corn starch 1 teaspoon
  • convert to imperial convert to metric

recipe tips

  • Click an ingredient to tick it off the list.
  • This recipe is available in metric and imperial.

Preheat oven to 160 degrees Celsius325 degrees Fahrenheit. Grease and flour your bread tin.

Mix together lemon curd, eggs, buttermilk and vegetable oil.

Whisk the sugar, lemon juice and lemon zest into egg mixture.

Sift together the dry ingredients and add to the wet ingredients.

Pour batter into bread tin and bake for 55-60 minutes, or until skewer inserted in the center comes out clean.