Recipe for lemon and almond cake with pan glaze

Citron- och mandelkaka med glasyr – i en OnePan

Easter Lemon & Almond Cake with Glaze in a Pan

Recipe by Rebeka Matukevica

Celebrate Easter with a soft, zesty cake that’s as easy to make as it is beautiful to serve. This lemon and almond cake is the perfect springtime treat – light, fragrant, and baked directly in your OnePan 20.

Cooking time: 25 min

Servings: 4-6

Ingredients

75 g butter
1 dl sugar
2 eggs
1 dl plain flour
1 dl almond flour
1 tsp baking powder
Peel of 1 organic lemon
1 tbsp fresh lemon juice
1 tsp vanilla sugar
A pinch of salt

For the glaze:
1 dl granulated sugar
1 tbsp lemon juice (adjust to desired consistency)
Optional topping: extra lemon zest, chopped almonds or Easter sprinkles

Here's how you do it

Preheat the oven to 180°C.
Melt the butter directly in your OnePan 20. Let it cool slightly.
In a bowl, whisk eggs and sugar until light and fluffy.
Stir in the butter, lemon juice, and zest.
Add the dry ingredients: almond flour, all-purpose flour, baking powder, vanilla, and a pinch of salt. Mix until just combined.
Pour the batter back into your OnePan 20 and bake for about 10-15 minutes, until the cake is golden and a toothpick comes out clean.
Let the cake cool slightly in the pan.
Mix the glaze and drizzle it generously over the cake.
Decorate with lemon zest, chopped nuts or festive Easter toppings.