Fluffy almond cake is a dessert you’ll make on repeat. It is so light, flavourful and incredibly simple to make. So, let’s follow my easy recipe and be ready to be truly amazed. Both kids and adults will love it – guaranteed. And how do I know? My picky daughter asked for a second slice. If that’s not a proof, I don’t know what is.
Why You’ll Love the Almond Cake
At first glance, the almond cake looks like something only a fancy pastry chef could pull off. But that’s just a myth. This cake is actually super simple to make. Plus, it is so pretty you might want to admire it for a moment before slicing it up. But don’t wait too long – it is too good.
If you want to take the presentation to a whole new level, serve it with fresh berries or a scoop of vanilla ice cream. Mmm… So yummy!
What You’’ Need for This Recipe
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For the dry mix, here are the basic ingredients you’ll need:
Flour – All purpose flour is the base for the cake. I like to sift it to keep things fluffy and avoid any sneaky lumps.
Almond flour – Well, what’s almond cake without the almond flour.
Baking Powder, Baking soda and Salt – The powerful trio for perfect raising of the cake. Make sure to sift these too, no one likes lumps.
Unsalted butter – To achieve amazing texture and even better sweetness, you must add butter. Use it at room temperature so it blends smoothly into a fluffy buttery mix.
White fine sugar – Fine sugar is best for the perfect fluffy texture. Normally, I swap the white sugar for healthier alternatives (honey, maple syrup, etc.), but trust me that this time, white sugar is the way to go.
Almond liqueur (or extract) – Almond liquor, such as Amaretto or Disaronno will give a deep, nutty flavour. If you want an alcohol-free version, simply pour almond extract instead.
Lemon zest – I know it sounds unexpected, but a little fresh lemon zest brightens the flavours up so beautifully. You won’t regret the extra freshness added.
Sour cream – For perfect moisture and fluffiness, sour cream is definitely needed. Use the full fat one so best results.
Vanilla extract – What’s almond cake without the warm touch of the sweet vanilla. I always remind myself to control how much I add, as I love that smooth warm delicious flavour.
Eggs – Eggs are the masters for reaching fluffy cake perfection. Just make sure they are at room temperature for the best results.
For finishing: Simply dust the cooled almond cake with some powdered sugar and toasted almond slices. A combination of both I think is perfect. If you want to get fancy, top it up with some fresh berries and a scoop of your favourite ice cream. Get creative – there is no wrong way to enjoy this cake.
Equipment
Mixer – Whether you use a stand mixer or hand mixer, it is your call. But let’s be real – manual whisking does not make life easier.
Springform pan – 9’’ non-stick springform pan will help you reach the perfect height and texture of this cake.
Fluffy Almond Cake
Course: DessertCuisine: FrenchDifficulty: Medium8
slices10
minutes40
minutes340
kcal20
minutes1
hour10
minutesTry this fluffy, light, and delicious almond cake, so incredibly easy to make. With simple ingredients like almond flour, this recipe is perfect for stress-free cooking.
Ingredients
- Dry mix
200 grams all purpose flour
½ cup almond flour
2 tablespoons baking powder
1/2 teaspoon baking soda
Pinch of salt
- Wet mix
2 eggs, room temperature
½ cup unsalted butter, room temperature
1 cup white fine sugar
2 tablespoons vanilla extract
1 tablespoon almond liqueur (Amaretto or Disaronno)
1 tablespoon lemon zest
- Toppings
1-2 tablespoons powdered sugar
Toasted sliced almonds
Berries and scoop of vanilla ice cream (optional)
How to Make Fluffy Almond Cake
- Preheat the oven to 325°F.
- In a bowl, mix all the dry ingredients together and set it aside.
- Using a hand or stand mixer, start beating the soft butter. Gradually add the sugar as you continue mixing on medium speed. Beat for 2-5 minutes you until the mixture is light and fluffy.
- Next, add the lemon zest, pour the vanilla and next the almond liqueur. Mix it all well.
- Add half of the sour cream and mix for a minute. Then scoop the remaining sour cream and mix again until everything is nicely incorporated.
- Slowly add ⅓ of the dry mix and beat on low speed for about a minute.
- Repeat until all the dry ingredients are nicely incorporated. Finish by folding gently with a spatula.
- Grease the springform pan with melted butter to prevent sticking. Pour in the batter and smooth the top with a spatula (or a wet spoon for a perfect finish).
- Transfer the pan in the oven and bake for about 40 minutes. After 35 minutes, every 5 minutes start checking the cake by poking it with a toothpick. It should come out with a few moist crumbs (but not wet batter as that is not good).
- Let the cake cool in the pan for 20-30 minutes before gently removing the rim.
- Once cooled, sprinkle on some toasted almonds and dust it generously with powdered sugar.
- If you are feeling fancy, you can add berries or a scoop of ice cream. Whatever you do - be already to enjoy the best slice of cake. It is that good!
Notes
- Please be patient and let the cake cool completely before removing the rim - it’s worth the wait! Rushing could lead to a crumbled cake.
How to Store Your Almond Cake
Like most baked goods, the cake is the best when served fresh. But if you have any leftovers (lucky you), you can simply cover it with wax paper for up to two days. If you want to freeze it, you totally can, but honestly, fresh is the best.
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free!
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