Lemon-Almond Butter Cake

The New York Times

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Course: Cakes

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1 reviews, average rating 5.0 / 5

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jenncc

3 years ago

★ ★ ★ ★ ★ 5/5

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This is a great little cake. I used an 8 inch springform pan, and a different lemon curd (Bon Appetit) that was leftover from another cake, but otherwise stayed true to the recipe. This hits all the spots - sweet, tart, a little crunch (from the slivered almonds) and a little chew from the almond flour/ground almonds (like an almond cookie). Really simple and delicious.

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