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Lemon Curd Snacking Cake
recipe
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Chicago
Lemon Curd Snacking Cake
Martin Sorge
Martin Sorge
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$1.00
A simple one-bowl cake, rich with butter, olive oil, and almond flour, swirled with homemade lemon curd and topped with almonds. Finished with a tangy lemon icing, this cake explodes with tangy creaminess and satisfying crunch. An easy and fantastic way to use your lemon curd!
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You Need

9-12 servings
0:45
  • 180 g sugar
  • 1/2 teaspoon fine sea salt
  • Finely grated zest of 1 lemon
  • 160 g all-purpose flour or Janie's Mill sifted durum flour
  • 80 g almond flour
  • 2 teaspoons baking powder
  • 100 g (7 Tablespoons) butter, melted
  • 30 g (3 tablespoons) olive oil
  • 3 large room-temperature eggs, beaten
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 80 grams plain (unsweetened) yogurt (regular or Greek-style, ideally full-fat)
  • 160 g (1/2 cup) lemon curd
  • 100 g sliced, slivered, or chopped almonds

  • Icing

    • Juice of 1/2 of a lemon
    • Pinch of salt
    • 80-120 g powdered sugar

    • How To

    1. Heat the oven to 350F with a rack in the middle.
    2. Butter a 9-inch by 9-inch square metal baking pan and line it with parchment paper.
    3. Add the sugar and salt to a large mixing bowl. Zest the lemon right into the bowl. Rub the zest into the sugar with your fingers. Add the all-purpose flour, almond flour, and baking powder, then whisk to combine.
    4. Add the melted butter, olive oil, beaten eggs, lemon extract, and vanilla extract, then whisk to combine.
    5. Add the yogurt and whisk to combine.
    6. Dump the batter into the prepared pan and bang it on the counter a few times to level it out.
    7. Dollop approximate teaspoons of lemon curd evenly around the cake, then take a toothpick and do one gentle swirl to distribute the lemon curd, but do not mix it into the batter.
    8. Sprinkle the top with sliced, slivered, or chopped almonds for some crunch.
    9. Bake the cake at 350F for 28-32 minutes until the cake springs back when gently pressed in the center.
    10. Cool for at least 20 minutes in the pan, then place onto your serving platter. Let cool completely before icing.
    11. Whisk together all of the ingredients for the icing to get a viscosity that you can drizzle, but that still holds its shape a bit.
    12. Using a spoon or small whisk, drizzle it chaotically across the cake.
    13. This cake lasts quite well, least 3 days, covered, at room temperature.