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Citrus And Almond Cake

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Citrus And Almond Cake

This is absolutely delicious and the lemon syrup add a sweet tang. Using almond liqueur for the syrup enhances the flavour the marzipan offers.


  • 175 grams butter
  • 1 cup caster sugar
  • 1 tbsp finely grated lemon or orange rind
  • 3 eggs, beaten
  • 1 tsp almond essence
  • 1/2 cup sour cream
  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 cup fresh lemon juice
  • 50 - 100 grams marzipan, finely diced
  • 1/2 cup unblanched almonds

Lemon Syrup

  • 1/4 cup caster sugar
  • 1/4 cup fresh lemon juice
  • 1/4 cup almond liqueur


  1. Beat the butter, sugar and lemon rind together, until light and fluffy
  2. Add the eggs one at a time, beating well after each addition. Beat in the almond essence and sour cream.
  3. Sift together the flour, baking powder and fold into the creamed mixture with lemon juice and marzipan. Turn into a well greased and line 14cm x 20cm loaf tin. Arrange the almonds on top.
  4. Cook at 170°C for 1 hour or until well risen, golden and a skewer will come out clean when inserted.
  5. Spoon the warm lemon syrup over the hot cooked loaf, then allow to cool and absorb the syrup before turning out to cool thoroughly.
  6. Serve warm or cold, if it lasts that long!

Lemon Syrup

  1. Dissolve the sugar in the lemon juice over a low heat, boil rapidly for 2-3 minutes.


  1. Add in 2 finely diced glace apricots and ½ cup citrus peel if wished. (Not we did in our photo)

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