This lemon and almond cake tastes even better the day after baking. It pairs beautifully with creams and fruit compotes, especially delicate apricot or peach flavors.
Preheat the oven to 175°C and butter a 24 cm cake tin.
In a large bowl, sift together the flour, ground almonds, ½ teaspoon baking powder, and a pinch of fine salt. Grate the zest from the lemons.
In another bowl, crack the eggs one by one. Split the vanilla pod lengthwise and scrape the seeds into the sugar.
Using a mixer, beat the eggs, sugar, and vanilla seeds until smooth and well combined.
Add the ingredients one at a time on low speed, mixing thoroughly after each: fresh cream, flour mixture, cooled melted butter, then lemon juice and zest. Whisk vigorously for a smooth batter that ensures a fine cake texture.
Pour into the prepared tin and bake on the middle rack for 1 hour. Test doneness with a toothpick inserted in the center—it should come out clean and dry.
Remove from the oven, cool in the tin on a wire rack, then unmold and slice thinly. Store for several days.
