LEMON ALMOND CAKE WITH LEMON GLAZE
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
- Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
- Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
- Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
- In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
- Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
- Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
- When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams
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Encounter Africa Safaris
[email protected]This was my first time making a lemon almond cake and it turned out great! I'm definitely going to make it again.
AS Black
[email protected]This cake is a must-try for any lemon lover. It's moist, flavorful, and has the perfect amount of sweetness.
Tanveer Gujjar
[email protected]I'm not a huge fan of lemon desserts, but this cake was really good!
M R jani
[email protected]This cake was the perfect balance of sweet and tart. The glaze added just the right amount of extra flavor.
Matthew “Jodran the best” Jaiy
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy lemon almond cake.
Any Any
[email protected]Overall, this is a great recipe for a classic lemon almond cake. It's easy to make and always a crowd-pleaser.
Ashley Wands
[email protected]The cake was a bit dry but the glaze helped to add some moisture.
Osama Afzal
[email protected]This was my first time making a lemon almond cake and it turned out amazing! The recipe was easy to follow and the result was a moist and flavorful cake.
Jordan Martinez
[email protected]I've made this cake several times now and it's always a hit. It's the perfect combination of sweet and tart.
Jaycee
[email protected]Followed the recipe and it turned out great! My family loved it.
James Koontz
[email protected]This cake was a delightful burst of lemon flavor! The glaze was the perfect finishing touch, adding a sweet and tangy balance to the moist and fluffy cake.