There are different types of cakes, and one of them includes the butter cake. So what is considered butter cakes? Usually, it has to do with the base of the cake, which is butter.

Butter cakes are usually moister and denser than sponge or chiffon cakes. Nevertheless, it’s a great pairing with your morning cup of tea or coffee.

This time, I thought of making a more fruit-based flavour recipe. So we are going to make a lemon almond butter cake.

In this recipe, you’ll learn how to make lemon sugar too. Take castor sugar and combine them in a food processor with some lemon zest Zests from your citrus fruits are a great ingredient whenever you want to amplify the taste of your dish.

And using almond flour will add a fluffier texture to the cake. Also, for those who love sweets but are tired of plain chocolate/vanilla flavours, this recipe is definitely for you.

Note*

• You will need a food processor for mixing the sugar and lemon zest together.
• Ending with dry ingredients during alternation helps not to overmix the cake.
• Alternating between dry and wet ingredients helps the batter to come together and not separate.
• You can skip the lemon glaze if you want to.
• When zesting the lemon, be careful not to zest the rind as it will be very bitter.