LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
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Jude lfeanyi
[email protected]I'm not a huge fan of almond butter, but I really enjoyed this cake. The almond flavor is subtle and not overpowering.
aftab ahmed
[email protected]This cake is the perfect balance of sweet and tart. The lemon flavor is refreshing and the almond flavor adds a nice richness.
Umair Satti
[email protected]I've never made a lemon almond butter cake before, but this recipe was so easy to follow. I'm really happy with how it turned out.
Jithu Nepali
[email protected]This cake is very dense, so a little goes a long way. It's a great cake to serve with a cup of coffee or tea.
Md Samsul
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as moist as I expected. It was still tasty, but it was a bit dry.
Rowann Singh
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a really special cake that's perfect for a special occasion.
MIHIRAJ FASWIIHA
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best cake she's ever had.
Maggy Hauwanga
[email protected]I'm allergic to almonds, so I substituted almond flour with oat flour. The cake still turned out great!
Sahinur Alam
[email protected]This cake is a great way to use up leftover egg whites. It's also a great cake to make for a crowd, as it's very easy to double or triple the recipe.
Alannah Bean
[email protected]I'm not a big fan of lemon desserts, but this cake changed my mind. The lemon flavor is subtle and not overpowering, and the almond flavor really shines through.
Adu kingsford
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use ingredients that I usually have on hand.
Erika Susiyati
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for any occasion.
Felipe Garcia jr
[email protected]This recipe is a lifesaver! I'm not a very experienced baker, but this cake turned out perfectly. It's so moist and fluffy, and the glaze is the perfect finishing touch.
Heather Lagi Tukana
[email protected]The cake didn't rise as much as I expected, but it still tasted great. I think I might have overmixed the batter.
Lucas Pedro
[email protected]This cake was a bit too sweet for my taste, but it was still enjoyable. I think I'll try reducing the amount of sugar next time.
Lonnie Jefferson
[email protected]I was a bit skeptical about the lemon and almond combination, but I'm so glad I tried this recipe. The flavors work perfectly together and the cake is incredibly moist.
alabama virgen
[email protected]This cake is a keeper! It's moist, flavorful, and has the perfect amount of sweetness. I've already made it twice and it's been a hit both times.
Mughal Writes
[email protected]The recipe was easy to follow and the cake turned out beautifully. I especially loved the glaze, which added a touch of sweetness and shine to the cake.
Eva Salb
[email protected]This cake was a burst of flavor that tantalized my taste buds. The lemon and almond combination was divine, and the texture was moist and fluffy. It was a perfect treat for an afternoon snack or a special occasion.