Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lemon cream cheese almond cake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
That's exactly the case with this lemon almond cake: It's lightly sweetened and full of bright lemon flavor. Serve the cake simply with a dusting of powdered sugar, or add sliced strawberries or other Using almond flour rather than all-purpose flour makes this cake gluten-free, and perfect for Passover. Almond Poppy Seed Cake with Lemon Cream Cheese.
Lemon Cream Cheese Almond Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Lemon Cream Cheese Almond Cake is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have lemon cream cheese almond cake using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Cream Cheese Almond Cake:
- Take Topping
- Take 1/4 cup sugar
- Take 1 1/2 tsp lemon zest
- Get 1/2 cup almond slices
- Take Cake
- Prepare 2 1/4 cup all purpose flour
- Get 1 1/8 tsp baking powder
- Make ready 1 1/8 tsp baking soda
- Get 1 tsp salt
- Make ready 10 tbsp unsalted butter, softened but still cool
- Take 1 1/8 cup sugar
- Get 5 tbsp sugar
- Prepare 1 tbsp lemon zest
- Get 4 tsp lemon juice
- Take 4 large eggs
- Prepare 5 tsp vanilla extract
- Get 1 1/4 cup sour cream
- Get 8 oz cream cheese, softened
Citrus and almond is a quintessential Mediterranean flavor combination, while the lemon curd filling is a traditional British dessert topping. Prepare the curd a day or two ahead of time (leftovers are delicious on ice cream or fruit). You can bake the cake earlier in the day and let it cool on a wire rack, but. Soft and moist almond cake with a hint of cinnamon, filled with lemon cream cheese frosting and coated in lemon buttercream.
Instructions to make Lemon Cream Cheese Almond Cake:
- FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350°. Spray 10-inch tube pan with vegetable oil spray. Stir sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
- FOR THE CAKE: Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. Using stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give batter final stir by hand.
- Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 cup reserved batter and mix until incorporated. Spoon cream cheese mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-eight motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle sugar topping evenly over batter and gently press into batter to adhere.
- Bake until top is golden and just firm, and skewer inserted in cake comes out clean (skewer will be wet if inserted in cream cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Let cake cool in pan on wire rack for 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping side down); remove tube pan, place wire rack on top of cake, and invert cake sugar side up. Let cool to room temperature, about 1 1/2 hours, before serving.
I made this Almond and Lemon Cake specifically for my sister. I was so bored and I just wanted to bake. Lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they're too sour. BUT they drink lemonade, and can't seem to get enough Sour Patch Kids The cream cheese frosting on this cake is AMAZING! It's an easy cream cheese frosting recipe, with the addition of lemonade from concentrate.
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