Lemon Almond Cake
Servings Prep Time
18 inch loaf 15minutes
Cook Time
35-40minutes
Servings Prep Time
18 inch loaf 15minutes
Cook Time
35-40minutes
Ingredients
cake
lemon glaze
Instructions
  1. Preheat oven to 350 degrees F. Butter an 8-inch loaf pan and set aside. Place the raw sliced almonds on a sheet tray and bake for about 5 minutes, until slightly toasted. Don’t leave in too long because the almonds will continue to cook after you take them out. Set the almonds aside to cool.
  2. In a blender of food processor, pulverize the toasted almonds with a 1/4 cup of flour until very finely ground. In a small bowl, combine the remaining 3/4 cup of flour, baking powder, salt and almond/flour mixture and whisk to incorporate all the dry ingredients.
  3. In a stand mixer, fitted with paddle attachment, beat together the softened butter and sugar until light and fluffy- about 3-5 minutes. Add the eggs one at a time, beating until completely incorporated. Add the lemon zest and lemon juice and beat one more time. Stir in the dry ingredients just until combined. Pour the batter into prepared loaf pan and bake for 30-40 minutes. Check at 30 minutes because oven temperatures vary. Cake is done when toothpick inserted in the middle comes out clean.
  4. To make the glaze, place powdered sugar, lemon juice and vanilla in a bowl and whisk until smooth. I like to add the glaze in two increments. I pour one thin layer first and allow is to dry a little and then pour the second layer. This insures you get a nice glazed top instead of the glaze just running down the sides.