Lemon Honey Almond Cake

Ingredients

1/4 cup sliced almonds

1 1/4 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. ground ginger 

2/3 cup granulated sugar (we use golden less processed sugar)

2 tsp. lemon zest plus 1 tsp. lemon juice

1 cup (2 sticks) salted butter, at room temperature

3/4 cup honey

4 large eggs, at room temperature

1 tsp. vanilla extract

1/4 cup Greek yogurt, at room temperature

Powdered sugar for dusting

Instructions

Heat the oven to 350°F. Grease and flour dust a 9-inch square pan and line the bottom with parchment paper.

On a baking sheet, spread the almonds and toast until lightly golden and fragrant, about 7–9 minutes. Set aside to cool. It is easy to over toast so I set a timer.

In a bowl, stir together the flour, baking powder, and ginger.

In a larger bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant. Add the butter and beat until light and fluffy. Pour in ½ cup of the honey and mix well. Add the eggs one at a time, then the vanilla.

Add the flour mixture and the Greek yogurt a little at a time, mixing just until everything comes together.

Spread the batter evenly in the prepared pan and bake for 35–40 minutes, until a toothpick comes out clean.

Warm the remaining ¼ cup honey just enough to thin it, then stir in the lemon juice. Drizzle the warm honey over the warm cake and sprinkle with the toasted almonds.

Let cool slightly. Dust with powdered sugar before serving.

We like this cake with a cup of coffee in the morning or tea in the afternoon. It keeps well and freezes nicely (if there’s any left).