French-Style Lemon Almond Cake with Glazed Icing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist almond cake infused with bright lemon zest and finished with a simple lemon glaze for a fresh, elegant dessert. This French-inspired recipe, ready in about 60 minutes, layers all-purpose flour, almond flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, and 1 1/2 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition.
  3. Step 3: Stir in 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract.
  4. Step 4: Gradually fold the dry flour mixture into the wet ingredients until just combined without overmixing.
  5. Step 5: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  6. Step 6: To prepare the glaze, whisk 1 cup powdered sugar with 2 tbsp hot water until smooth. Drizzle the glaze evenly over the cooled cake and allow it to set before slicing.

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