Description
This Lemon Almond Sheet Cake is soft, moist, and full of fresh lemon flavor with a gentle almond warmth. Perfect for spring gatherings, brunches, or simple afternoons with coffee, this easy sheet cake bakes beautifully and serves a crowd without stress.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plain yogurt or sour cream
- ¼ cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing gently.
- Stir in lemon zest, lemon juice, and almond extract.
- Whisk dry ingredients together and fold into the batter.
- Add yogurt and mix just until combined.
- Spread batter evenly into the pan.
- Sprinkle sliced almonds on top.
- Bake for 30 minutes until lightly golden.
- Cool completely and dust with powdered sugar before serving.
Notes
For best flavor, use fresh lemons. Let the cake cool fully before slicing. Store covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg