Lemon-Orange Almond Cake with Blood Orange Glaze
A zesty citrus cake layered with almond sponge and drizzled with a tangy blood orange glaze for a refreshing finish. This italian-inspired desserts ready in about 75 minutes layers (1.1cup) almond flour, (3/4cup) granulated sugar, large eggs 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 220 calories and feeds 12, 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
- 150g (1.1cup) almond flour
- 100g (3/4cup) granulated sugar
- 4 large eggs
- 100g (7tbsp) butter
- 2 large blood oranges
- 1 tbsp lemon zest
- 1/3cup orange juice
- 100g (3/4cup) icing sugar
- 1 tsp almond extract
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour two 8-inch cake pans. In a bowl, beat 4 eggs with 100g sugar until pale and thick. Fold in 100g melted butter, 1/3cup orange juice, and 1 tbsp lemon zest.
- Step 2: Sift 150g almond flour into the mixture, then divide between the pans. Bake for 30-35 minutes until a skewer comes out clean. Let cool completely.
- Step 3: Zest and juice 2 blood oranges. Whisk 100g icing sugar with the juice and 1 tsp almond extract until smooth. Drizzle over the cooled cake layers and serve.
Frequently asked questions
How long does Lemon-Orange Almond Cake with Blood Orange Glaze take to make?
Total time is about 75 minutes (40 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Orange Almond Cake with Blood Orange Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Orange Almond Cake with Blood Orange Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Orange Almond Cake with Blood Orange Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Orange Almond Cake with Blood Orange Glaze?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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