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Serve this cake for breakfast or for dessert, topped with fresh fruit, whipped cream, or ice cream. The cake will keep, stored in an airtight container, for up to two weeks.

Source: Everyday Food, March/April 2003
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How would you rate this recipe?
  • livelovebakegf
    13 JUL, 2015
    As someone who is gluten-free AND dairy free, it's hard to find recipes that are easily adjusted for my diet. But I made this cake using GF Artisan flour blend, almond milk and Earth Balance vegan butter. It turned out AMAZING ... I also added one tablespoon almond extract in place of the second tablespoon of vanilla and it added a sweet almond flavor that was to die for. Thanks
  • jknoel
    29 MAR, 2013
    My daughter made this loaf cake; it came out wonderful. Made it exactly to recipe. The only thing I might do different next time is add slivered almonds to the top.
  • nargessv
    17 DEC, 2010
    I have tried many many of Martha's recipes and this one was no different it turned out amazing and tasted fantastic to me and 3 other friends. Although, I found it very very buttery, so I will reduce the butter a bit next time, hoping it wont affect the texture. I would highly recommend grating the almond paste instead of cutting it into small pieces, this will insure even distribution and it wont clump in one area of your cake. Thanks Martha.
  • tlcarmickle
    11 JUL, 2010
    This is one of the best cakes I've ever made. My family prefers this to Lemon Poppy Seed Anything. It does well as muffins and as a bundt cake. It is especially good served with chilled cherry preserves and fresh whipped topping.

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