Almond Cake Recipe
- 8 tablespoons (1 stick) butter, plus more for the pans, softened
- 1 cup almond flour (see Note)
- ¼ cup all-purpose flour, sifted
- ¼ teaspoon baking powder
- Pinch of salt
- 1 cup sugar
- 4 large eggs
- Grated zest of 1 lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Confectioners’ sugar
- Preheat the oven to 350°F. Lightly grease 2 round 8-inch pans preferably non-stick.
- Stir the almond flour, all-purpose flour, baking powder, and salt together in a bowl. Beat the sugar and 8 tablespoons butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. The batter should be light yellow and foamy. Add the zest and vanilla and almond extracts.
- Fold the dry ingredients into the batter with a rubber spatula one-third at a time. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely.
- Dust liberally with confectioners’ sugar before serving.
