Lemon and Almond Cake with Vanilla frosting

Lemon and Almond Cake with Vanilla frosting


serves 8

For the cake

  • 2 large lemons, whole

  • 250 gr of sugar

  • 250 gr of almond meal (almond flour)

  • 5 egg yolks

  • 1 teaspoon of baking powder

  • 5 egg whites, whipped to soft peaks


1. Boil two large lemons for two hours then blend them, whole, in a food processor with 250 gr of sugar, 250 gr of almond meal and 5 egg yolks.

2. Add a teaspoon of baking powder. Whisk 5 egg whites until they form soft peaks. Gently fold in the lemon mixture.

3. Pour onto a greased and floured cake tin and bake at 170 degrees Celsius (338 degrees Fahrenheit) for 40/45 minutes.

Cool down in the tin, then reverse onto a cake stand and ice with vanilla frosting.

For the vanilla frosting

  • 75 gr soft butter

  • 375 gr icing sugar

  • 1 1/2 tsp. vanilla

  • 2 tbsp. milk


1. Blend butter and sugar until creamy then add vanilla and milk. Beat for a couple of minutes on medium speed, until frosting is smooth.

2. Spread frosting onto your cooled cake and decorate with toasted pistacchio nuts and lemon zest.

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