This is easy and very tasty cake perfect for everyday coffee rest or for occasions. Preparing is not time consuming and the effect is excellent. Two flavours: lemon and almond interface in harmonious way and are detectable in every bit. Thanks to almond flour and almond liqueur the cake is soft, fluffy and moist, stays fresh for few days. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a layer of lemon curd only because I had leftovers from another baking, you may omit it but I recommend it to add – perfectly emphasises the taste and the level of delight. Enjoy!
10 cups budtcake pan
- ½ cup butter, melted
- 1 cup sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ cup milk
- 3 eggs
- ½ cup almond liqueur (I used Baileys Almande 13% alc.)
- 2 cups all purpose flour
- 1 cup ground almonds (almond flour)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons lemon curd (optional)
- ½ cup icing sugar
- 3-4 tablespoons almond milk or cow milk with 1 teaspoon almond extract
Preheat oven to 350°F. Grease the pan and dust it with flour.
In a bowl stir together melted butter, lemon zest sugar and both extracts. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and almond liqueur to the butter mixture and stir (or mix with electric mixer) until combined. Add flour, ground almonds, baking powder and salt and mix until incorporated. Spoon the 2/3 of cake mixture to the prepared pan. Pour the lemon curd over it avoiding touching the sides of the pan. Spoon the rest of the cake mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cooled then remove from the pan.
Make icing: beat icing sugar with milk of choice until smooth and thick but still liquid icing. Pour the icing over the top of the cake.
Category: Tea- and bundtcakes.
Tags: almonds, lemon.