Wednesday, October 26, 2011

Almond Lemon Cake

3 cups cake flour
2 cups granulated sugar
1 teaspoon of salt
1 cup sliced almonds
1 cup butter, room temperature
4 eggs, room temperature
1/4 cup fresh lemon juice
3/4 cup milk, room temperature
1/4 cup lemon zest
2 teaspoons baking powder
pinch of salt
9 thin slices of fresh lemon (garnish)

Preheat oven to 300 F.

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add lemon zest and almonds. Using a separate bowl, sift flour, baking powder, and salt.

Combine milk and lemon juice in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a lined square cake pan (9"). Arrange lemon slices on top of the cake (refer to picture). Bake for 1 to 1.5 hours or until a stick inserted into the middle of the cake comes out clean. Please keep the cake at this temperature because it will burn if it's on a higher temperature. It takes time to bake it!

Remove from the oven and let the cake cool completely before glazing.

1 cup icing sugar
1 lemon, juiced

Whisk ingredients to form a thick paste. Use a brush to glaze the cake.


Rich and Sweet said...

I love this coffee cake too much, ohhhh, almonds and lemons!!!! Well done Mia

Mia said...

Thank you!!

Thippi said...

Oh what Lemony YUMNESS this is!!! Wish I can have a couple of slices now with my coffee. This will be a good way to use up my almonds too! Thanks again Mia for another mouth watering recipe!

Sue Ann Gleason said...

Ahhhhh, this just may have to be the cake I make for my dad's 90th birthday. It looks so simple and so delicious. The lemon slices on top sealed the deal!

nishag said...

Is the temperature 300 or 350?

Samara said...

Mia, you have baking powder in the ingredient list twice, is one supposed to be baking soda?

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