Ingredients:

  • 1 ¾ cups (200g) almond flour
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs
  • ¼ cup (60ml) milk
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar (for glaze)
  • 2-3 tablespoons lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9-inch cake pan.
  2. In a medium bowl, whisk together almond flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, lemon juice, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  5. Pour batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake. Let the glaze set before serving.