Sometimes you just feel like something fresh and sunny, a cake that fills the kitchen with the smell of lemon and butter. This lemon cake with almond chips is deliciously airy, fresh-sweet in taste and has a subtle crunchy layer on top. Ideal with coffee, as a dessert or just as a treat in between. A classic that is always to your liking.

Ingredients (for 1 cake)

• 200 gr butter (at room temperature)
• 175 gr fine granulated sugar
• 3 eggs
• 200 gr flour
• 2 tsp baking powder
• 1 pinch of salt
• 1 lemon zest and juice
• 50 ml of milk
• 2 tbsp almond shavings

Supplies 

• Cake pan
• Baking paper
• Mixing bowl
• Mixer or whisk
• Grater and juicer
• Spatula

Preparation

• Preheat the oven to 175°C and line a cake pan with baking paper.
• Beat the butter and sugar in a bowl until light and fluffy. 
• Add the eggs one at a time and whisk well. 
• In another bowl, mix the flour, baking soda and salt. 
• Mix in the cintroep grater, juice and milk until everything is well incorporated. 
• Pour the batter into the cake pan and smooth the top. 
• Bake the cake in the center of the oven for 45 to 50 minutes until golden brown and done. Check with a skewer: if it comes out clean, the cake is ready.
• Let the cake cool in the mold for 10 minutes, then remove it and let it cool further on a wire rack.
• Sprinkle the almond chips only over the cooled cake so that they retain their light color and crunchy texture.

Present the lemon cake in generous slices with a cup of tea or coffee. The fresh lemon, airy cake and crunchy almond chips combine to create the perfect balance of soft and fresh. Also delicious with a spoonful of whipped cream or some fresh red fruit for an extra sophisticated touch.