Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup ground almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 100 grams powdered sugar
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, ground almonds, baking powder, baking soda, salt, and cardamom. Stir in lemon zest.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and milk.
Gradually fold the dry ingredients into the wet ingredients until just combined, then gently mix in the lemon juice.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Frequently Asked Questions
How should I store this Lemon, Almond & Cardamom Tea Cake to keep it fresh?
This tea cake is best stored tightly wrapped at room temperature in an airtight container for up to 3 days. Because it uses fresh lemon zest, avoid refrigerating it, as this can dry out the crumb. If you need to store it longer, you can freeze slices tightly wrapped for up to one month.
Can I substitute the ground almonds in this tea cake recipe?
While the ground almonds are key to the texture, for a nut-free version, you can substitute them with an equal amount of fine almond flour or finely ground sunflower seeds. However, note that substituting the flour will slightly alter the rich, moist crumb characteristic of this cake.
What is the best way to ensure my Lemon, Almond & Cardamom Tea Cake doesn't dry out during the 40-minute bake time?
To prevent dryness, ensure your butter is properly softened before creaming, and be careful not to overmix the batter once the flour mixture is added. Always test for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached, not completely dry.
