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Photo of Lemon almond cake by WW

Lemon almond cake

Total Time
50 min
20 min
30 min
For more intense flavour, add some orange or lime rind as well as lemon.


Raw almonds

2 cup(s), roasted (320g)

Fresh lemon rind

1 tsp, grated

Egg white

4 medium

Caster sugar

¾ cup(s), (165g)

Plain flour

cup(s), (50g)

Icing sugar

2 tsp


  1. Preheat oven to 180°C. Lightly spray a 20cm-round springform cake pan with oil. Line the base and side with baking paper. Using a food processor, process the almonds and lemon rind until finely chopped.
  2. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has dissolved.
  3. Gently fold the almond mixture and flour into the egg white mixture. Spoon into the prepared pan and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack. Sprinkle with icing sugar to serve.