Celebrate Passover with a luscious lemon almond cake

Lemon, cream, butter and almonds: a simple and elegant cake perfect for the kitniyot-eating crowd this holiday
Yael Garti|
Ingredients (eight serves):
  • English cake pan, 12 inches long
  • 2 large eggs
  • 7.4 oz (1 cup + 1 tbsp) sugar
  • Zest of 2 large lemons
  • 5 tbsp fresh lemon juice
  • 1/3 cup (2.7 fl oz) heavy cream or coconut cream
  • 2.8 oz (1/3 cup or 2.7 fl oz) melted butter or neutral oil like grape seed, canola, or soy
  • 3.5 oz ground peeled almonds
  • 2.8 oz (1/2 cup + 1 tbsp) cornstarch
  • 1 tsp baking powder
  • 1/8 tsp salt
Optional for garnish: sliced blanched almonds
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עוגת לימון ושקדים
עוגת לימון ושקדים
Almond and lemon cake
(Photo: Shutterstock)
  1. Preheat the oven to 340°F and grease the pan.
  2. In a large bowl, whisk eggs and sugar until light and fluffy. Add lemon zest, lemon juice, and cream, mixing well. Incorporate melted butter or oil.
  3. In a separate bowl, mix ground almonds, cornstarch, baking powder, and salt. Gradually fold this mixture into the large bowl just until a uniform batter forms.
  4. Pour the batter into the pan and smooth it out. If desired, sprinkle with sliced almonds. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with crumbs. Remove, cool, and chill in the refrigerator for about two hours to set (facilitates cutting). Serve.
  5. Store wrapped in cling film for up to 3 days at room temperature (refrigerate in summer). The cake can also be frozen.
**Note: Suitable for Passover. Contains kitniyot. For a parve version (using coconut cream and oil), it is recommended to add an extra two tablespoons of ground almonds.
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