Almond and Amalfi lemon cake

Almond and Amalfi lemon cake

  • serves 9
  • A little effort

Give our Italian almond and Amalfi lemon cake a go. The Amalfi lemons have a strong intense lemony aroma, and are slightly sweeter. This light summery cake is seriously moreish, a real crowd pleaser



  • butter 250g, softened, plus extra for the tin
  • caster sugar 250g
  • eggs 3
  • polenta 100g
  • ground almonds 250g
  • baking powder 1 tsp
  • Amalfi lemons 3, zested, 1 juiced (see below)
  • crème fraîche to serve


  • Amalfi lemon 1
  • caster sugar 3 tbsp


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm springform tin.

  • Step 2

    Use electric beaters to whip the butter and sugar until light and fluffy.

  • Step 3

    Add the eggs one by one, beating between each.

  • Step 4

    Fold in the polenta, ground almonds and baking powder, then stir in the lemon zest and juice. Spoon into the tin and smooth the surface.

  • Step 5

    Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top loosely with foil after 30 minutes to stop it browning too much). Cool in the tin.

  • Step 6

    For the syrup, pare thin strips of peel from the final lemon, trim any pith and cut the peel into thin matchsticks (or use a zester).

  • Step 7

    Juice the lemon and put in a small pan with the sugar and 3 tbsp water.

  • Step 8

    Heat gently until the sugar dissolves then simmer for a minute. Add the sliced peel and leave to cool.

  • Step 9

    Put the cake on a plate, drizzle over the lemon syrup and zest and leave to soak in.

  • Step 10

    Serve with crème fraîche, if you like.

Additional Information

Amalfi lemons are larger and juicier than regular lemons and have a powerful fragrance. Use extra-large lemons instead if you can’t find them.

Nutritional Information

  • Kcals 552
  • Fat 39.9g
  • Saturates 16.2g
  • Carbs 38.5g
  • Sugars 35.8g
  • Fibre 0.3g
  • Protein 9.7g
  • Salt 0.7g