Lemon-Almond Cake: Indulgent Treat with Roasted Rhubarb Delight
Lemon-Almond Cake with Roasted Rhubarb is a delightful dessert that combines the zesty flavor of lemon with the rich taste of almonds, topped with sweet and tart roasted rhubarb.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond flour, baking powder, salt, lemon zest, and vanilla extract until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- In a separate bowl, toss the rhubarb with brown sugar and distribute over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a more intense lemon flavor, add a splash of lemon juice to the batter.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg