Tesco Jubilee
Lemon and Almond Cake
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Banoffee Fudge Loaf
Roast Lamb with Garlic
Asparagus and Camembert Tart
Brie Pasta
Tesco Lemon and Almond Cake

Lemon and Almond Cake

for Tesco Real Food
[Serves 10]


  • 225g (7½oz) unsalted butter, softened, extra for greasing
  • 225g (7½oz) caster sugar
  • 4 medium eggs, beaten
  • ½ tsp almond extract
  • 1½ lemons, finely zested
  • 75g (3oz) plain flour
  • 150g (5oz) ground almonds
  • 1½ tsp baking powder

  • For the mascarpone cream
  • 200g (7oz) light mascarpone
  • 100ml (3½fl oz) whipping cream
  • 2 tbsp icing sugar
  • 4 tbsp lemon curd
  • 15g (½oz) toasted flaked almonds


Preheat the oven to gas 5, 190°C, fan 170°C and lightly butter 2 x 20cm (8in) sandwich tins. Line the bottom of the tins with nonstick baking paper.

In a large bowl, beat the butter and caster sugar until smooth. Gradually add the egg and beat until pale and fluffy. If the mixture looks like it’s starting to split, add 1 teaspoon of flour.

Beat the almond extract and zest into the egg mixture, then sift over the dry ingredients and fold in using a large metal spoon. Spoon half the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 minutes, until risen and golden; the cake should just be coming away from the sides of the tin. Leave the sponges in their tins for 10 minutes, then turn out onto a wire rack and leave to cool.

While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 2 tablespoons of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing. Add a little water to the lemon curd to loosen, then drizzle it over the top of the cake and scatter with the toasted almonds.

Recipe for Tesco Lemon and Almond Cake

Each serving contains:

  • 535 calories
  • 31g sugar
  • 39g fat
  • 19g saturates
  • 0.3g salt
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