Lemon and almond Christmas cake

December 22, 2010 (Last Updated: January 11, 2019)
lemon and almond christmas cake

Lemon and almond Christmas cake

Serves: 1 cake


  • 200g unsalted butter
  • 200g unrefined white sugar
  • 2 large eggs
  • 1 large lemon, zest and juice
  • 200g ground almonds
  • 200g cake flour
  • 5ml (1 tsp) baking powder



Preheat the oven to 180°C.


Beat the butter and sugar together until creamy, add theeggs 1 at a time, then the lemon zest and juice. Stir in the ground almonds and sift in the flour and baking powder.


Place in a cake tin lined with greased baking paper (keep butter wrappers folded up in the fridge to grease baking paper when needed) and bake for 45 – 50 minutes. Test by inserting a skewer – if it is clean when removed the cake is cooked through. Leave it to cool for 15 minutes, removefrom the tin and leave to cool totally on a rack.


This cake is blissfully plain – for a festive touch decorate with glacé or dried fruits and nuts.

Recipe adapted from Harvest Diaries, by Christine Stevens (Sunbird, R230)

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