Wednesday, May 1, 2019

Lemon Almond Cake

Since flowers are in short supply with a chilly start (38 degrees) to May (Up North) I'm searching my files for one of the best to share-love these fragrant colorful peonies. 
 Mexican Fiesta recipes from Ever Ready previously posted. 
Tex-Mex Skillet Dish
Beef Tamale Casserole with Cornbread Topping 
https://sockfairies.blogspot.com/2018/05/cinco-de-mayo.html
Margarita Cocktail 
scroll down to bottom of post for recipe
https://sockfairies.blogspot.com/2018/05/cinco-de-mayo.html

Lemon Almond Cake, a light moist and tender cake perfect for ushering in the first day of May. 
Cook's Notes: Recipe adapted from closetcooking.com  Depending on your love of lemony flavor could adjust 1/4 cup lemon juice to 1/3 cup in cake recipe.
Ingredients: 
For the lemon almond cake
  • 1 cup butter (2 sticks) room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon each almond and vanilla
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup almonds slices or slivers
  • Optional-sprinkles of toasted coconut 
For the lemon syrup:
  • 1/2 cup sugar
  • 1/4 cup lemon juice
Directions:
  • Preheat oven to 350 degrees and grease a 9 inch baking pan. I used a 9 x 9 glass pan.  
For the Lemon Almond Cake:
  • Mix flours, baking powder and salt, set aside.
  • Cream the butter, sugar and beat in the eggs, one at a time, before mixing in the lemon juice, zest and extracts. 
  • Fold in flour mixture into butter/egg/sugar mixture. Mix well. 
  • Pour batter into prepared pan and sprinkle on the almonds before baking. 
  • Bake 28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 
  • Cool cake 20 minutes, puncture it all over the top with a wooden skewer or a thin knife. Pour  the lemon syrup over the cake and let it soak in before serving warm.
  • Optional sprinkle of toasted coconut or confectioners sugar over cake. 
For the lemon syrup:
  • Simmer the sugar and lemon juice until the sugar has dissolved. 

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