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

https://sockfairies.blogspot.com/2017/06/tex-mex-one-skillet-dish.html

Tex-Mex Tinga
https://sockfairies.blogspot.com/2018/08/weekend-round-up.html

Ground Beef Enchiladas 

https://sockfairies.blogspot.com/2018/05/cinco-de-mayo.html

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 and 1/3 cup 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.  
• On a baking sheet toast coconut and almonds for 5 minutes. Watch carefully and stir a few time

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 26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 
• Cool cake 20 minutes, puncture top all over with a wooden skewer or a thin knife. Pour  the lemon syrup over the cake and let it soak in before serving warm.

For the lemon syrup:

• Simmer the sugar and lemon juice until the sugar has dissolved.