Preparing the Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.
4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Pour into Prepared Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Optional Toppings

9. Add Toppings: If desired, sprinkle sliced almonds over the top of the cooled cake. Dust with powdered sugar or drizzle with lemon glaze for added sweetness.