Ingredients

For the Cake:

• Sugar: 6 and 1/2 tablespoons (80g)
• Lemons: 2 (zest + 80ml lemon juice)
• Softened butter: 1/2 cup (120g)
• Eggs: 3 medium
• Almond flour: 1 and 1/2 cups (140g)
• Salt: A pinch
• All-purpose flour: 1/4 cup (30g)
• Baking powder: 1/2 teaspoon
• White chocolate: 110-130g
• Vegetable oil: 1 tablespoon (15ml)
• Roasted almond sticks: 20g (for garnish)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

1. Zest the Lemons: Wash the lemons thoroughly and zest them using a fine grater. Set the zest aside. Juice the lemons to get 80ml of fresh lemon juice. Strain to remove seeds if necessary.
2. Preheat the Oven: Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20cm) round cake pan with parchment paper to prevent sticking.

Step 2: Cream Butter and Sugar

1. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This should take about 3-5 minutes.
2. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and lemon juice until well combined.

Step 3: Combine Dry Ingredients

1. Mix Dry Ingredients: In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and a pinch of salt. Whisk them together to ensure they are evenly mixed.

Step 4: Combine Wet and Dry Mixtures

1. Add Dry Ingredients to Wet Mixture: Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix gently until just combined, being careful not to overmix.
2. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate with 1 tablespoon of vegetable oil in 20-second intervals, stirring in between until smooth. Let it cool slightly before adding it to the batter.
3. Incorporate White Chocolate: Gently fold the melted white chocolate into the batter until well combined.

Step 5: Bake the Cake

1. Pour Batter into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake: Place the cake in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.
3. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Garnish and Serve

1. Prepare Almond Sticks: While the cake is cooling, you can prepare the roasted almond sticks for garnish. Simply chop them into small pieces if they aren’t already.
2. Serve: Once the cake is completely cooled, garnish it with the roasted almond sticks. You can also drizzle some melted white chocolate on top for added flair. Slice and serve!

Cooking Tips

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for the best results when mixing.
• Zesting Lemons: Be careful not to zest too deeply; the white pith underneath can be bitter. Only zest the yellow part.
• Check for Doneness: Ovens can vary in temperature; start checking your cake a few minutes before the recommended baking time.
• Storing Leftovers: If you have leftover cake, store it in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.

Storage

• At Room Temperature: The cake can be stored at room temperature in an airtight container for up to 3 days.
• In the Refrigerator: For longer freshness, keep it in the fridge for up to a week. Just be sure to cover it well to prevent it from drying out.
• Freezing: The cake can also be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Nutritional Facts (Per Slice, based on 10 servings)

• Calories: 210 kcal
• Protein: 4g
• Fat: 12g
• Carbohydrates: 24g
• Sugar: 10g
• Fiber: 1g
• Sodium: 90mg

FAQs

1. Can I use a different type of flour?

You can substitute almond flour with other nut flours, but keep in mind that the texture and flavor may change. For a gluten-free option, stick to almond flour.

2. What can I substitute for white chocolate?

If you prefer a darker chocolate flavor, you can use semi-sweet chocolate, but it will change the overall sweetness of the cake.

3. How can I make this cake more lemony?

For an extra lemon flavor, you can add more lemon zest or increase the amount of lemon juice. Just be cautious not to add too much liquid, which could affect the batter consistency.

4. Can I add fruits to this cake?

Yes! Fresh berries or other fruits can be added to the batter for an additional layer of flavor. Just be sure to adjust the baking time as necessary.

5. Is this cake suitable for special diets?

This cake is gluten-free due to the use of almond flour, making it suitable for those with gluten sensitivities. However, it is not dairy-free due to the use of butter and white chocolate.

Conclusion

This Lemon Almond White Chocolate Cake is a delightful way to enjoy a sweet, zesty dessert that’s sure to impress family and friends. With its moist texture and unique flavor combination, it’s perfect for any celebration or just a cozy afternoon treat. Follow this recipe for a delectable cake that highlights the best of lemon and almond flavors while indulging in the sweetness of white chocolate. Enjoy!