Lemon Almond Cake

One does need to keep a sense of humor during these difficult and uncertain times. 

Perhaps too much self-isolation can drive some people to take desperate but ingenious ways to attract attention. Did you happen to see this on CNN? A 93-year-old woman got a massive Coors Light delivery after a viral plea for more beer
The 93-year-old went viral last week after CNN Pittsburgh affiliate KDKA shared her photo with a Coors Light in hand and a plea written on a white board: "I NEED MORE BEER!!"
Well rest assured I do not need more beer (have wine) but I came real close to putting a sign in my window "I NEED ALL-PURPOSE FLOUR!." My baking was in jeporady as I tried 5 stores and Amazon, none to be found. There was whole wheat or almond but not your basic white flour. Lucky for me a friend came to my rescue with an extra bag to share. So I'm good for at least a month. Thank you Cathy!

Lemon Almond Cake
Cook's Notes: If you are a fan of anythig with lemon then I guarantee this is the cake for you. Not only is lemon zest and juice in the batter but a lemony syrup is infused into the cake after it is baked. The cake is moist and a winner for me on every level. Toast the coconut and almonds ahead of time. Recipe adapted from closetcooking.com
Ingredients:
Lemon Almond Cake:

• 1 cup butter (2 sticks) room temperature
• 1 cup sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1/3 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 each almonds slices and coconut 

For the lemon syrup:

• 1/4 cup sugar
• 2-1/2 tablespoons lemon juice

Directions:

• Preheat oven to 350 degrees and grease a 9 inch baking pan. 
• Toast almonds and coconut, set aside. 

For the 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 almond coconut mixture evenly over the top before baking.  
• Bake 28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 

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

Last fall I posted this photo below of an amazing charcuterie board served at a establishment called Winedown in Walker, MN  

Well here's a creative approach to adding a little zing to your family's breakfast from a food blogger at mixandmatchmama.com  She created her own breakfast charcuterie. There are lots of possibities with this idea and would also work for a grandparent idea for visiting grandchildren. 

Some ideas include: grapes, coconut yogurt, strawberries, pancakes, waffles, granola, Nutella, sliced bananas and creamy peanut butter. Did you know Trader Joe's has GF pancakes and waffles?