Buttermilk Almond Cake – light, nutty, and with a hint of lemon. Refined with Lemke Stadtstreicher Mandel.
Time
approx. 35 minutes
Ingredients
Dry mix:
200 g all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 pinch of salt
Wet mix:
90 g unsalted butter, softened
70 g sugar
2 tsp vanilla extract
3 eggs (large)
140 ml buttermilk
Zest of ½ lemon
Almond spread:
150 g Stadtstreicher Mandel
Topping
100 g sliced almonds
½ tbsp sugar
1½ tbsp melted butter
Optional: 1 tbsp honey or light syrup
Difficulty
medium
You will also need
20×30 cm baking pan or sheet pan
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Whisk, rubber spatula
Lemon zester
Pastry brush
Toothpick (doneness test)
How to make it:
Preheat oven to 175 °C. Line baking pan with parchment paper.
Whisk dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
Beat butter with sugar until creamy. Stir in Stadtstreicher Mandel until smooth.
Mix in eggs one at a time, then add vanilla and lemon zest.
Alternately fold in flour mixture and buttermilk until a smooth batter forms.
Spread batter into the pan and bake for 18–20 minutes, until set but still pale.
Mix sliced almonds with sugar. Lightly brush cake surface with butter (and optional honey), then sprinkle with almond mixture.
Bake for another 8–10 minutes until the almonds are golden and the cake is baked through.
Let cool completely before slicing.
Baking time & temperature:
18–20 minutes + 8–10 minutes additional at 175 °C
