Description
A moist and flavorful citrus almond cake bursting with the freshness of orange and lemon zest and juice, combined with the rich nutty texture of almond flour. This delightful cake is perfect for any occasion, offering a gluten-free, tender crumb with a bright, tangy twist.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- Zest and juice of 2 fresh oranges
- Zest and juice of 2 fresh lemons
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light, fluffy, and smooth.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
- Add Citrus Zest: Stir in the zest of the oranges and lemons, distributing the aromatic oils throughout the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Add Citrus Juices: Gently fold in the freshly squeezed juice from the oranges and lemons, incorporating the tangy flavor evenly.
- Bake: Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before removing the sides of the springform. Slice and serve as desired.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use fresh citrus for zest and juice to maximize flavor brightness.
- Check the cake at 45 minutes; ovens vary, so baking times may need adjustment.
- The almond flour makes this cake naturally gluten-free.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
