Citrus Kissed Almond Cake – A delicious Easter Birthday Cake

This is not just a lemon cake. It’s soft, moist, rich with almond, and topped with a tangy glaze that brightens every bite. It’s easy to make, dangerously good, and absolutely perfect for spring gatherings, holiday tables, or quiet coffee breaks. You’ve been warned.

Picture this
You cut into a golden cake, still slightly warm. The scent of lemon hits first—fresh, clean, bright. The inside is soft and dense with almond flavor. It melts in your mouth. The glaze on top adds just enough sweet-tart contrast. It’s simple, but it tastes like something special. You go in for another slice before the first one’s even finished.

You might need
Springform pan (8-inch works best)
Parchment paper
Zester for the lemon
Mixer or strong whisking skills
Fine grater for almond paste

Ingredients (US measurements)

For the cake
14 tablespoons (1 ¾ sticks) unsalted butter
1 ¼ cups granulated sugar
3 large eggs
Zest of 1 lemon
7 ounces almond paste, finely grated
1 ⅔ cups all-purpose flour

For the glaze
1 ¾ cups powdered sugar
1 tablespoon fresh lemon juice
Optional: yellow food coloring

Toppings (optional but fun)
Candy eggs, marzipan figures, edible flowers, or just a sprinkle of extra zest

How to make it
Preheat your oven to 390°F. Line the bottom of your springform pan with parchment paper and grease the sides.

Melt the butter gently. In a large bowl, stir together the melted butter, sugar, and eggs one at a time until smooth.

Add lemon zest and grated almond paste. Stir to combine.

Fold in the flour. Do not overmix. Just until smooth.

Pour the batter into the pan and bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

Let the cake cool completely before glazing.

Whisk together powdered sugar and lemon juice. Add a drop of yellow food coloring if you want a sunny look. Spread over the cooled cake.

Decorate however you like. This is where you can get creative with seasonal candy or citrus slices.

Tips
If you can’t find almond paste, you can make a quick version by mixing equal parts almond flour and powdered sugar with a bit of egg white until it holds together.

For more lemon flavor, add a teaspoon of lemon juice to the cake batter.

This cake keeps well, covered at room temperature, for a couple of days. It actually gets better the next day.

Let me know if you want a printable version or a step-by-step visual guide.