Layered Citrus Almond Cake with Orange Glaze

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A moist almond flour cake layered with tart citrus curd and finished with a shiny orange glaze for a bright flavor contrast. This French-inspired recipe, ready in about 50 minutes, layers almond flour, all-purpose 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 390 calories and feeds 10, 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.

Ingredients

• 2 cups almond flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup softened unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/3 cup whole milk milk
• 2 tbsp orange zest
• 3/4 cup lemon curd
• 1 cup powdered sugar
• 1/4 cup fresh orange juice

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together 2 cups almond flour, 1/2 cup all-purpose flour, and 1 1/2 tsp baking powder; set aside.
2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar using a hand mixer until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract and 2 tbsp orange zest.
3. Step 3: Alternately add the dry flour mixture and 1/3 cup whole milk to the wet mixture, starting and ending with the flour, mixing gently until just combined.
4. Step 4: Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
5. Step 5: Once cool, spread 3/4 cup lemon curd evenly over the top of one cake layer, then place the second cake on top.
6. Step 6: To make the glaze, whisk together 1 cup powdered sugar and 1/4 cup fresh orange juice until smooth. Pour evenly over the top of the assembled cake, letting it drip down the sides. Allow glaze to set for 30 minutes before slicing and serving.