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Almond Cake Layered with Lemon Curd

  • Yield: Makes one 8-inch cake
Almond Cake Layered with Lemon Curd

Source: Martha Stewart Living Television


  • 1 cup (2 sticks) unsalted butter, plus more for pans
  • 6 ounces almond paste, room temperature
  • 1 cup sugar
  • 4 large eggs, lightly beaten
  • 1/4 teaspoon pure vanilla extract
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Lemon Curd for Almond Cake
  • Streusel for Almond Cake


  1. Preheat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined.

  3. Divide batter between prepared pans. Spread the batter evenly with a rubber spatula. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up.

  4. To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set.

  5. When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve.

Reviews (2)

  • sheliapn 2 Feb, 2013

    The almond cake was very good, but adding butter to the lemon curd and combining with an immersion blender was not a good thing; it became too thin and tasted a little greasy. No one asked for another slice.

  • sarg814 11 Jun, 2010

    Just made this cake this morning but I found it didn't really rise. The two layers look a little flat to me - only about a half inch tall each. Not sure if it's supposed to be that way.

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