This lemon curd almond butter cake is a match made in heaven—tender, buttery, and bursting with pockets of tangy homemade lemon curd. The addition of toasty almonds adds the perfect crunch, making each bite irresistible!
INGREDIENTS
For the Lemon Curd:
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons butter, softened
For the Cake:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted sliced almonds, finely minced
- Additional sliced almonds for topping
- Powdered sugar for serving
INSTRUCTIONS
Lemon Curd:
- In the bottom pot of a double boiler, bring a few inches of water to a boil. Lower the heat to a simmer.
- In the top bowl of the double boiler, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Place the top bowl over the simmering water.
- Continuously whisk the curd to prevent the egg yolks from curdling. Continue cooking for 8-10 minutes, until the curd thickens and becomes smooth.
- Remove from heat and stir in the butter, one tablespoon at a time, whisking well after each addition.
- Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming, and set aside.
Almond Butter Cake:
- Preheat the oven to 350°F (175°C). Line an 8×8 square baking pan with parchment paper, or lightly grease and flour the pan.
- In a large bowl, beat the softened butter and sugar together until light and creamy.
- Add the almond extract and eggs, and beat until smooth.
- Fold in the flour, baking powder, salt, and minced almonds, stirring until the batter is well combined.
- Pour the batter into the prepared pan. Drop spoonfuls of the lemon curd over the batter, spacing them about 1 inch from the edges.
- Sprinkle sliced almonds on top of the cake.
- Bake at 350°F for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the cake (not the lemon curd) comes out clean.
- Allow the cake to cool completely on a wire rack.
- Once cooled, dust with powdered sugar and cut into squares. Serve and enjoy!
For a detailed step-by-step guide, check out the video!
NUTRITION (PER SERVING)
- Calories: 293 kcal
- Carbohydrates: 27.9g
- Protein: 5.1g
- Fat: 19.1g
- Saturated Fat: 9.9g
- Cholesterol: 125mg
- Sodium: 247mg
- Fiber: 2.1g
- Sugar: 17.7g
