Almond Tea Cakes
This small batch Lemon Almond Tea Cake is soft, fragrant, and perfect for cozy moments, delivering a bright lemon flavor with a nutty almond aroma.
Servings: 8 slices
Calories: 150kcal
Ingredients
For the Tea Cake
- 3/4 cup all-purpose flour
- 1/2 cup fine almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/3 cup plain Greek yogurt or sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons sliced almonds (optional topping)
- 1 teaspoon coarse sugar (optional topping)
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- a pinch salt
Instructions
Pan size and prep
- Preheat your oven to 350°F (175°C) with a rack in the center.
- Grease a 6-inch round cake pan or an 8x4 inch loaf pan. Line the bottom with parchment for easy release.
Mixing the batter
- Rub the lemon zest into the sugar until it smells fragrant and looks slightly damp.
- In a bowl, whisk the all-purpose flour, almond flour, baking powder, and salt.
- In a separate bowl, whisk the egg, yogurt, melted butter, lemon juice, almond extract, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined; do not overmix.
Bake, cool, and glaze
- Spread the batter in the prepared pan. Sprinkle with sliced almonds and coarse sugar, if using.
- Bake for 24 to 30 minutes, until the top is lightly golden and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then run a knife around the edge and lift the cake out to cool completely on a rack.
- Combine the glaze ingredients in a bowl and stir until smooth. Drizzle over the cooled cake. Slice and enjoy warm or at room temperature.
Notes
Using room temperature ingredients helps to blend smoothly. Store leftovers at room temperature for 1-2 days or in the fridge for up to 5 days. The flavor improves the next day.