Best 2 Lemon Amaretto Cake Recipes
Indulge in a symphony of flavors with our delectable Lemon Amaretto Cake, a delightful treat that marries the vibrant zest of lemon with the nutty sweetness of amaretto. This culinary masterpiece features a moist and fluffy vanilla cake batter infused with freshly squeezed lemon juice and kissed with a hint of lemon zest, resulting in a tantalizing citrus burst in every bite. The cake is further enhanced by a luscious amaretto glaze, adding a layer of rich almond flavor that perfectly complements the lemony notes. As a delightful bonus, this recipe also includes variations for a luscious Lemon Blueberry Amaretto Cake, bursting with juicy blueberries, and a sophisticated Lemon Raspberry Amaretto Cake, where tart raspberries add a vibrant touch. Embrace the zesty delight of our Lemon Amaretto Cake and embark on a culinary journey that will leave your taste buds craving more.
Here are our top 2 tried and tested recipes!
LEMON-AMARETTO CAKE
Steps:
- 1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. 2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. 3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. 4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition. 5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil). 7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use. 8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. 9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.
LEMON-AMARETTO BUNDT CAKE
A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
- Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
- In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
- Add flour, stir just until blended. Add lemon juice and extracts. Stir.
- Add eggs one at a time, mixing after each addition.
- With a rubber spatula, gently fold in the remaining almonds.
- Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
- While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
- When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
- Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.
Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4
Tips:
- Use room temperature ingredients for a smooth batter and even baking.
- Cream the sugar and butter until light and fluffy to incorporate air and create a tender crumb.
- Gradually add the eggs one at a time to avoid curdling the batter.
- Sift the flour and baking powder together to ensure even distribution and prevent lumps.
- Do not overmix the batter, as this can result in a tough cake.
- Add the lemon juice and amaretto liqueur at the end to preserve their flavor and aroma.
- Bake the cake in a preheated oven to ensure even cooking and prevent a sunken center.
- Use a toothpick or skewer inserted into the center of the cake to check for doneness. It should come out clean when the cake is fully baked.
- Allow the cake to cool completely before frosting or decorating to prevent the frosting from melting.
Conclusion:
Lemon Amaretto Cake is a delightful treat that combines the bright citrus flavor of lemon with the nutty sweetness of amaretto liqueur. This moist and tender cake is perfect for any occasion, from a casual gathering to a special celebration. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to bakers of all skill levels. Whether you enjoy it plain or adorned with a glaze, frosting, or fresh berries, this cake is sure to tantalize your taste buds and leave you craving more.
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