Nonna's Almond Citrus Cake is a delightful blend of traditional Italian flavors. Ground almonds provide a nutty richness, while fresh citrus zest adds a bright, aromatic note. This cake is perfect for sharing with loved ones over a leisurely afternoon coffee or as a sweet ending to a festive meal. With its simple preparation and irresistible taste, it's sure to become a cherished family favorite for generations to come.
Nonna's Sunshine Almond Cake
Rated 5.0 stars by 1 users
Category
Italian
Servings
8-10
Prep Time
20 minutes
Cook Time
45 minutes
Calories
250
Author:
Angie M.
Nonna's Almond Citrus Cake is a delightful blend of traditional Italian flavors. Ground almonds provide a nutty richness, while fresh citrus zest adds a bright, aromatic note. This cake is perfect for sharing with loved ones over a leisurely afternoon coffee or as a sweet ending to a festive meal. With its simple preparation and irresistible taste, it's sure to become a cherished family favorite for generations to come.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup almond meal
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1 teaspoon baking powder
1/2 teaspoon baking soda
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1/4 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs
1/2 cup plain Greek yogurt
Zest of 1 lemon
Zest of 1 orange
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1 teaspoon vanilla extract
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1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
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1/4 cup Amaretto liqueur (optional, for extra almond flavor)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or a stand mixer fitted with the paddle attachment.
Add the eggs one at a time, mixing well after each addition. Then, mix in the Greek yogurt, lemon zest, orange zest, and vanilla extract until smooth and creamy
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the freshly squeezed lemon juice, orange juice, and Amaretto liqueur (if using) until evenly incorporated into the batter.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the top is golden brown.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once cooled, slice and serve the cake as is or dust with powdered sugar for an extra touch.