Lemon Rose Cake with Almond Crunch: A Perfect Women’s Day Treat

Women’s Day is the perfect occasion to celebrate with something unique and full of flavor. This Lemon Rose Cake with Almond Crunch brings together the bright zing of lemon, the floral notes of rose, and the nutty richness of almonds. This cake is the perfect ways to celebrate this day.

The freshness of the lemon with floral notes in every bite makes it invigorate, while the almond crunch adds the right balance. If you’re planning to bake something special this Women’s Day, this cake is a good choice.

To make the day even memorable, you can pair this with Crunchy Chocolate Rose Petal Tarts – another treat that combines rich chocolate with the delicate essence of roses. Together they make a dessert spread that speaks of love, appreciation and celebration.

Lemon Rose Cake with Almond Crunch Recipe

Ingredients

For the Cake:

• 1 ½ cups (180g) maida
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (120ml) milk
• 1 tbsp lemon juice
• ½ cup (120ml) curd
• ¾ cup (150g) sugar
• ½ cup (120ml) vegetable oil or melted butter
• 1 tsp rose water
• 1 tbsp lemon zest
• ½ tsp cardamom powder

For the Almond Crunch:

• ½ cup (50g) sliced almonds
• 2 tbsp sugar
• 1 tbsp butter

For the Rose Glaze:

• ½ cup (60g) powdered sugar
• 2 tbsp rose syrup
• 1-2 tbsp milk (as needed)

Method

1. Heat a pan on low flame and add butter. Stir in sugar and let it melt. Add sliced almonds and cook until golden and caramelized.
2. Transfer to a plate lined with parchment paper and let it cool. Once hardened, break into small crunchy pieces.
3. Preheat the oven to 170°C. Grease a cake tin and line it with parchment paper. In a small bowl, mix milk and lemon juice. Set aside for 5 minutes to curdle.
4. In another bowl, whisk together curd, sugar and oil until well combined. Add rose water, lemon zest and cardamom powder to the mixture.
5. Sift maida, baking powder, baking soda and salt into the wet ingredients.
6. Gradually add the curdled milk mixture while gently folding everything together. Pour the batter into the prepared cake tin.
7. Tap the tin lightly to remove air bubbles. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool completely before pouring the glaze.
9. To make the glaze, mix powdered sugar and rose syrup in a bowl. Add milk slowly until it becomes smooth and pourable.
10. Pour the glaze over the cake. Top with almond crunch. Garnish with dried rose petals (optional)

Tips to Make Lemon Rose Cake with Almond Crunch

Get Your Ingredients Ready

Before you start, measure everything. You will need:

• For the cake: Maida , curd, sugar, baking powder, baking soda, lemon juice, lemon zest, milk, oil, and rose water.
• For the glaze: Powdered sugar and rose syrup.
• For the almond crunch: Sliced almonds, sugar, and butter.

Have everything ready so you don’t miss anything.

Use Fresh Lemons for Best Flavor

Don’t use bottled lemon juice. It’s not fresh and doesn’t have that bright tanginess you need for this cake. Squeeze fresh lemons and use both juice and zest. The zest has essential oils that add a deep citrusy aroma to the cake so don’t skip it! Use a fine grater to zest only the yellow part—avoid the bitter white pith underneath.

Make a Light and Fluffy Batter

Start by whisking curd and sugar together till smooth. Then add oil while whisking slowly to make a light mixture. In a separate bowl, sift together the dry ingredients (all purpose flour, baking powder and baking soda) to remove lumps and to mix evenly.

Now, add buttermilk, this helps achieve a soft, airy cake. Gradually fold the dry ingredients into the wet mixture, using a light hand to maintain the batter’s airiness. Overmixing can result in a dense cake, so stir just until combined.

Bake at the Right Temperature

Make sure that the temperature for baking the cake is accurate. Preheat your oven to 170°C and bake for about 30-35 minutes or until a skewer inserted in the centre, if it comes out clean then the cake is good to take out.

Don’t open the oven door too often while baking or the cake will dry out or sink. This will cause temperature fluctuations and uneven baking.

Prepare the Almond Crunch in Advance

To make the almond crunch, melt butter in a pan and add sugar. Stir constantly over low heat until the sugar caramelizes into a golden brown syrup. Add sliced almonds and stir to coat them evenly.

Pour onto a lined tray and let cool completely. Once set, break into small pieces. This crunchy bit adds a nice texture to the cake and should be stored in an airtight container to keep crispy.