Twas the week before Thanksgiving and all over the internet, were recipes for pumpkin and pecan and chocolate and all sorts of heavy desserts….
Yes, I’m well aware that that didn’t rhyme at all and didn’t even have a decent rhythm to it, but by the time I typed out “Twas the week before Thanksgiving”, my brain had died out. I tend to take thinking minute by minute, obviously.
Seriously though, I figured I would give all of you a recipe for something a little lighter, something citrusy and not bogged down with 5000 calories. Mind you, if you’re anything like me, it just means one MORE dessert to eat during the holidays, not one DIFFERENT dessert. There is no way I can turn down my pecan pie or pumpkin pie or berry pie. So, I join the throngs of Americans who spend the later hours of Thanksgiving sleeping under a table somewhere, fork in hand, whipped cream smears on my chin and a happy smile on my face.
This cake is so easy to throw together and it really is such a nice change from the heavier things this time of year. The cake itself is moist, with a mild taste of both almond and lemon, along with the gentle crunch of sliced almonds on top. I got the original recipe from the cookbook “Luscious Lemon Desserts”. I changed it in that it didn’t have the almonds on it, I used lemon oil rather than lemon extract, which I don’t care for as it adds a bitter flavor to foods in my opinion, I added more vanilla as well as almond extract in the cake andddddd added a couple tablespoons of actual lemon juice to give it a very mild tartness. All in all, this was delicious and something I can see making year round.
You know the drill…. 🙂
Elegant & Easy Lemon Almond Cake
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons lemon juice
- 2 to 3 tablespoons lemon zest
- 1 teaspoon lemon oil (if you absolutely have to sub lemon extract, use 1 1/2 teaspoons)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/3 cup sugar
- 1/3 cup almond paste, room temp
- 1/4 cup (half stick) unsalted butter, room temp
- 2 eggs
- 1/2 cup thin sliced almonds
- Preheat your oven to 350 degrees. Line a greased 8 inch cake pan with parchment paper, then grease and flour the paper (or use a flour/oil combination baking spray). Sprinkle the sliced almonds evenly over the bottom of the pan.
- In a small bowl, whisk together the flour, baking powder and salt.
- In another small bowl or measuring cup, whisk together the milk, lemon juice, lemon oil, and extracts
- In a large bowl, beat together the room temp almond paste and the butter. If it doesn’t beat well at first, do what I did- get a potato masher and mush the dickens out of it. It worked great. 😀 Beat in the sugar until fluffy.
- Once the sugar, butter and almond paste are nicely blended, beat in the eggs, one at a time, until well blended.
- Alternate adding in the flour mix and the milk mixture, starting and ending with the flour (flour, milk, flour, milk, flour), beating just until well mixed each time.
- Spoon the batter carefully over the almonds in the pan, then spread it evenly.
- Bake at 350 degrees until golden brown and a wooden skewer inserted in the middle comes out clean, about 35 minutes. Let the cake cool in the pan, on a rack for fifteen minutes, then carefully turn it out onto a plate to finish cooling.
- When cool, sprinkle the top generously with powdered sugar and cut into wedges to serve.
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