Almond cake from a loaf pan

Sponge cake

Almond cake from a loaf pan

Almond cake from a loaf pan is wonderfully moist. The simple batter is flavored with lemon zest and vanilla sugar. You’ll make this recipe again and again.



200 g butter
150 g sugar
1 packet of vanilla sugar
2 tsp lemon zest
1 pinch of salt
4 eggs (size M)
150 g wheat flour (type 405)
200 g ground almonds (blanched)
1 tsp baking powder


Some butter for the pan
Some icing sugar or icing sugar glaze if you like


Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a loaf pan (25 cm).  Place a strip of baking paper about 22 cm wide in the pan, this will make it easier to lift the cake out later.

Step 2
For the dough, put the butter, sugar, vanilla sugar, lemon zest and salt in a mixing bowl and beat with the whisk of a hand mixer on the highest setting for 2 minutes until fluffy and white. Add the eggs one at a time and continue to mix on the highest setting.

Step 3
Mix the flour, almonds and baking powder and stir into the dough. Pour the almond dough into the prepared loaf pan, smooth it out and bake in the lower third of the preheated oven for about 55 minutes.

Step 4
At the end of the baking time, pierce the middle of the cake with a wooden skewer to check whether the cake is baked through. If dough is still sticking to the wooden skewer, extend the baking time by about 5 minutes and then test again. Then allow to cool completely on a rack.

Step 5
Loosen the short sides of the loaf pan with a small knife.  Lift the cake out of the tin using the baking paper strip and remove the paper.

Dust with a little powdered sugar before serving or cover with a powdered sugar glaze. The lemon almond cake from the loaf tin makes about 12 pieces and will keep for at least 4 days if kept airtight at room temperature.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button