Website: The New York Times

Lemon-Almond Butter Cake


| Course Type: Cakes

(1 review)


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27th November 2022


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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