This fluffy, tender Almond Cake with Lemon Frosting is the perfect spring cake recipe! The cake is so light, delicate and perfectly sweetened and the slightly tart lemon buttercream is the perfect compliment!
I can't get enough of lemon during the spring and I find myself adding lemon flavor to just about all of my spring recipes, sweet and savory alike. The almond cake in this recipe pairs perfectly with the lemon frosting and has a beautiful, delicate texture.
How To Make Almond Cake with Lemon Frosting
Preheat oven to 350 degrees Fahrenheit.
Grease the bottoms and sides of two 9-inch cakes pans. Place a parchment circle in the bottom of each pan, grease the parchment and lightly dust both cakes pans with flour. Set aside.
In a large bowl, sift together cake flour, baking powder and salt and whisk to combine. Set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy, 5-7 minutes. Scrape down the bowl and add egg whites and egg, one at a time, beating after each addition. Add extracts and mix to combine.
Scrape down bowl and alternate adding flour mixture and buttermilk, beginning and ending with the flour.
Divide batter evenly among prepared cake pans and spread out in an even layer. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean except for a few moist crumbs.
Allow cakes to cool in the pan for 10 minutes, then remove cakes from pans and transfer to a wire rack to cool completely.
Making the Lemon Buttercream
Once the cakes are room temperature, place the butter in a clean stand mixer bowl and beat until fluffy. Scrape the bowl and turn mixer on low. Mix in the lemon juice, then add the powdered sugar one cup at a time, beating to incorporate.
After adding powdered sugar, add buttermilk and mix to beat out any clumps. Mix in 1 drop of yellow food color if desired. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth.
To Assemble the Cake
To assemble the cake, place one cake on a cake stand or platter. Scoop about 1 cup frosting onto the cake. Use the back of a large offset spatula to spread the frosting out evenly.
Add second cake and gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.
To create the "swirl" pattern, gently press tip of spatula down in the center of the cake and continuously turn cake stand while working spatula outward. Do the same around the side, working spatula from top to bottom of cake. Clean up any frosting around the bottom with a damp paper towel.
Slice and enjoy!
A Few Important Tips for Making This Almond Cake
Prep your pans. Make sure to grease your pans and add a circle of parchment paper in the bottom of each pan. This will guarantee the cakes come out in one piece.
Soften butter properly. Allow butter to sit out at room temperature for at least an hour. If I'm making a cake in the morning, I allow my butter to sit out on the counter overnight.
Cream the butter and sugar long enough. This is a step that is often overlooked. When you beat softened butter and sugar together on high speed, it fluffs the butter for a light airy cake texture. To do this properly, it usually takes at least a full 3-5 minutes. It can take a little longer depending on the temperature and humidity in your home, which I why I say 5-7 minutes. If you skip this step, your cake will come out dense, instead of fluffy.
Measure properly. I like to think of cooking as art, and baking as science. If you are heavy-handed when measuring, or don’t add enough of an ingredient, you will not get the consistency you desire. Be exact. And don’t forget to sift your flour before measuring.
Scrape the bowl. Use a rubber spatula to scrape the mixing bowl in between steps, so all the ingredients are incorporated evenly.
Do not open the oven while the cake is baking. Leave it alone y'all! Don’t open the oven door seventeen times while it’s baking. It needs that consistent heat, and no movement to rise properly. Just be patient and you will be elated with the results.
Cool cake completely. Don’t rush to frost the cake. Make sure to give your cake plenty of time to cool. Even a little warmth will make the frosting melt down the sides as you try to smooth it.
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Be sure to let me know how your creations turn out in the comments section below and don't forget to leave a star rating if you've tried this recipe!
📖 Recipe
Almond Cake with Lemon Frosting
Equipment
Ingredients
For Almond Cake
- 2 ¾ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups sugar
- 4 egg whites room temperature
- 1 whole egg room temperature
- 2 teaspoons almond extract room temperature
- 1 cup buttermilk
For Lemon Frosting
- 1 cup butter softened
- 5 cups powdered sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1-2 tablespoons buttermilk
- 1 drop yellow food color optional
Instructions
For Almond Cake
- Preheat oven to 350 degrees Fahrenheit.
- Grease the bottoms and sides of two 9-inch cakes pans. Place a parchment circle in the bottom of each pan, grease the parchment and lightly dust both cakes pans with flour. Set aside.
- In a large bowl, sift together cake flour, baking powder and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy, 5-7 minutes. Scrape down the bowl and add egg whites and egg, one at a time, beating after each addition. Add extracts and mix to combine.
- Scrape down bowl and alternate adding flour mixture and buttermilk, beginning and ending with the flour.
- Divide batter evenly among prepared cake pans and spread out in a neven layer. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean except for a few moist crumbs.
- Allow cakes to cool in the pan for 10 minutes, then remove cakes from pans and transfer to a wire rack to cool completely.
For Lemon Frosting
- Once the cakes are room temperature, place the butter in a clean stand mixer bowl and beat until fluffy. Scrape the bowl and turn mixer on low. Mix in the lemon juice, then add the powdered sugar one cup at a time, beating to incorporate.
- After adding powdered sugar, add buttermilk and mix to beat out any clumps. Mix in 1 drop of yellow food color if desired. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth.
Assembling the Cake
- To assemble the cake, place one cake on a cake stand or platter. Scoop about 1 cup frosting onto the cake. Use the back of an offset spatula to spread the frosting out evenly.
- Add second cake and gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.
- To create the "swirl" pattern, gently press tip of spatula down in the center of the cake and continuously turn cake stand while working spatula outward. Do the same around the side, working spatula from top to bottom of cake. Clean up any frosting around the bottom with a damp paper towel.
- Slice and enjoy!
Marianne P.
How much buttermilk in the frosting? Recipe doesn’t state. Thank you
Ashley
Hi Marianne,
My apologies. Start with a tablespoon and add more if needed to reach a smooth but sturdy consistency.
Coby
Hi Ashley! Oh my gosh! This cake is AMAZING! My husband and I loved it, and all three of my sons said that I need to make it again as soon as possible! It is so light and fluffy, and the combination of almond and lemon flavors is just so fresh and delicious! I will definitely be making this again!
One thing- the instructions say to add salt in with the flour and baking powder, but in the list of ingredients there is no measurement given for the salt. I added 1/2 a teaspoon, which seemed to work!
Thanks for a fantastic recipe!
Ashley
Yay Coby! I am thrilled to hear that you and the family enjoyed the cake! Isn’t the lemon and almond delightful together?! Thanks so much for pointing out that discrepancy in the recipe - I will correct right away. As always, thank you for trying our recipe and for leaving such an insightful comment!