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Lemon Almond Cake with Double Glazes and Toasted Almond Topping Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Almond Cake is a moist, flavorful dessert featuring a tender crumb made with both all-purpose and almond flours, enriched with butter, sour cream, and fresh lemon zest. Topped with a tangy lemon glaze and a sweet white sugar glaze sprinkled with toasted sliced almonds, this cake is a delightful balance of citrus brightness and nutty richness, perfect for any occasion.

Ingredients

Scale

For the Cake

  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1 cup (100g) almond flour (finely ground almonds)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

For the Lemon Glaze (First Layer)

  • 1/4 cup fresh lemon juice
  • 1/2 cup (100g) granulated sugar

For the White Sugar Glaze (Second Layer)

  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp milk or water (adjust for thickness)
  • Optional: a few drops of vanilla or lemon extract

Topping

  • 1/4 cup sliced almonds, lightly toasted

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan or bundt pan to prevent sticking. For a round pan, line the bottom with parchment paper for easier cake removal.
  2. Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until the mixture becomes pale, light, and fluffy. This process, taking about 3–4 minutes, helps incorporate air and distributes the lemon oils evenly.
  3. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition. Be sure to scrape down the sides of the bowl between additions to ensure a smooth, cohesive batter.
  4. Mix in Sour Cream and Extracts: Add the sour cream (or Greek yogurt), vanilla extract, and almond extract to the bowl. Mix until everything is fully combined and the batter is creamy.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Be careful not to overmix to keep the cake tender.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the surface evenly with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top has a light golden color.
  7. Make the Lemon Glaze: While the cake is baking, combine the fresh lemon juice and granulated sugar in a small saucepan. Warm over low heat, stirring occasionally until the sugar dissolves completely. Set this glaze aside to cool slightly.
  8. Glaze the Warm Cake: Once the cake is out of the oven, let it cool in the pan for 10–15 minutes. Use a skewer or toothpick to poke small holes evenly across the top of the cake. Slowly spoon the warm lemon glaze over the surface, allowing it to absorb gradually.
  9. Cool Completely: Transfer the cake to a wire rack and allow it to cool completely. The surface should feel dry to the touch before proceeding.
  10. Add the White Sugar Glaze: In a bowl, whisk together the sifted powdered sugar with 2 to 3 tablespoons of milk or water until the glaze is thick yet pourable. Optionally add a few drops of vanilla or lemon extract for added flavor. Drizzle this glaze generously over the cooled cake in thick ribbons.
  11. Top with Almonds: While the glaze is still wet, sprinkle the toasted sliced almonds evenly over the top so they stick to the glaze. Allow the glaze to firm up for 10–15 minutes before slicing and serving.

Notes

  • Using room temperature ingredients ensures a smooth and well-incorporated batter.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • To toast almonds, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes or until light golden, stirring once.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • For a stronger lemon flavor, consider adding a bit of lemon extract to the cake batter.
  • Make sure to poke holes evenly so the lemon glaze soaks through nicely.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://fastflavorkitchen.com/lemon-almond-cake-with-double-glazes-and-toasted-almond-topping-recipe/