Label
All
0
Clear all filters

Williams Sonoma

Lemon Curd Almond Cake

Rate this recipe

banner
Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Gluten-Free Baking
Gluten-Free Baking

By Kristine Kidd

Published 2015

  • About

Tangy lemon curd and whipped cream make a luxurious filling and topping for this delicate cake. Fresh berries or thin lemon slices are pretty garnishes.

Ingredients

  • Butter for the pans
  • 2¼ cups (7 oz/200 g) almond meal

Method

  1. Preheat the oven to 350°F (180°C). Butter two 8-inch (20-cm) cake pans

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title