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Lemon Almond Cake in a Long Pan

Lemon Almond Cake in a Long Pan
This cake is pure sunshine in cake form. I've made it countless times when I need something simple that still feels special. The almond base stays wonderfully moist while the bright lemon flavor cuts through the sweetness perfectly. It's become my go-to when friends drop by or I need a treat that travels well. Honestly it disappears faster than I can slice it. There's something so satisfying about that zesty punch in every bite - no fancy ingredients just honest flavor that always hits the spot.
Ingredients
  • 200g (7/8 cup) lemon flavored almond paste crumbled
  • 100g (1 cup) almond flour
  • 100g (1/2 cup) granulated sugar
  • 3 large egg whites (90g)
  • Zest of 2 lemons
  • 120ml (1/2 cup) heavy cream
  • 150g (7/8 cup) white chocolate chips for garnish
  • 30ml (2 tablespoons) yellow sprinkles for garnish optional
Instructions

1. Preheat oven to 350°F (175°C)

2. Line a 30x10 cm (12x4 inch) long pan with parchment paper

3. In a large bowl whip egg whites and granulated sugar to stiff peaks

4. In another bowl mix crumbled almond paste almond flour and lemon zest until well combined

5. Gently fold the almond mixture into the egg white mixture until no white streaks remain

6. Pour into the pan and smooth the top

7. Bake 25-30 minutes until lightly golden and springs back when touched

8. Cool completely in the pan

9. Whip heavy cream to stiff peaks then spread over the cake

10. Sprinkle with white chocolate chips and yellow sprinkles if using

11. Refrigerate at least 30 minutes before serving

Tools
  • whisk
  • rubber spatula
  • parchment paper
  • long pan
  • oven
  • mixing bowls

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