Almond Lemon Cake
Some days you just feel like baking a cake. I was inspired by an almond cake by David Lebovitz and a normal Danish mazarin cake. To give the cake some more texture, I used almond flour, and added some lemon zest for more flavor.
The cake was really good and I loved the texture. This cake will pair well with fresh berries and crème fraiche. It turned out that this cake is dog approved. My food driven yellow lab stole the rest of the cake, about ¾ of the cake, from the kitchen counter. It was gone in seconds.
Serves 12 people or 1 hungry dog
Ingredients:
- 175 g butter, room temperature
- 115 g honey
- 210 g sugar
- ½ teaspoon vanilla paste or the seeds from ½ vanilla bean pod
- 5 eggs, room temperature
- 110 g almond flour
- 175 g all-purpose flour
- 1½ teaspoon baking powder
- 1 lemon, the zest of
- 3 tablespoons sliced almond
- 1 tablespoon confectionary sugar, for dusting
Directions:
Preheat the oven to 320℉ (160℃). Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Sprinkle the springform with flour, and discard the excess. Set aside.
Cream the butter with honey, sugar and vanilla, until light and fluffy. Add the eggs one at a time, and mix just until fully incorporated.
Mix together all-purpose flour, almond flour, baking powder and lemon zest. Fold the dry ingredients in the butter/egg mixture.
Pour the batter in the prepared pan, and sprinkle the sliced almonds on top. Bake the cake covered with aluminum foil for 40 minutes. Remove the aluminum foil and bake for another 20-25 minutes.
Let the cake cool completely before removing from the pan. Sprinkle with confectionary sugar.
Enjoy!