This super moist lemon and almond cake is delicious for breakfast or dessert! Amalfi lemons are preferable for this recipe because they have a touch more sweetness than regular lemons but a standard lemon is suitable for this recipe as well. Serve this cake with limoncello or espresso and enjoy!
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- 250g butter, softened plus extra to grease the tin
- 250g caster sugar + 3 tbsp for syrup
- 3 eggs
- 100g polenta
- 250g ground almonds
- 1 tsp baking powder
- 3 Amalfi lemons zested, 1 juiced + 1 for syrup (you may use regular lemons as Amalfi lemons are not the easiest to find)
- Crème fraîche to serve