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Lemon & Almond Cake with Strawberries & Rhubarb

From Our Kitchen

Preheat Oven to 350ºF. Line two 9” cake pans with parchment. Spray generously with pan spray. Lightly dust pans with flour and dump out excess.


2 cups Cake Flour
1¾ cups Granulated Sugar
1 cup Milk
6 Egg Whites
1½ sticks Butter, softened
3 tsp. Baking Powder
1 tsp. Vanilla Extract
1 tsp. Almond Extract
1 tsp. Salt
3 tsp. Lemon Zest
3 Tbsp. Almonds


In a bowl, add milk, egg whites, lemon zest, vanilla and almond extracts. Blend with a fork.

In another bowl, add flour, sugar, baking powder, almonds, and salt. Using a mixer, beat butter into flour mixture at a low speed until dough forms crumbles.

Add half of the milk mixture and beat at high speed for 1 ½ minutes. Scrap sides of the bowl as mixing. Add remaining milk and beat for 45 seconds.

Divide cake batter into pans and smooth out tops. Bake until a toothpick inserted into center of cake comes out clean, about 20-25 minutes. Let cakes cool for 5 minutes.

Transfer to a wire rack and let cool completely. Place 1 cake on a large plate. Spoon strawberry-rhubarb mixture on top. Place other cake on top. Spoon more strawberry-rhubarb on top. Cut and serve cake. Garnish with whipped cream.