LEMON ALMOND CAKE WITH LEMON GLAZE
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
- Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
- Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
- Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
- In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
- Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
- Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
- When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams
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
MOIST LEMON ALMOND CAKE WITH LEMON CURD ANGLAISE
Steps:
- Preheat the oven at 350F. Spray individual ramekins with Pam. Cream the butter and sugar until almost white. Beat in the eggs then the sifted flour and ground almonds, mix well. Last, stir in the almond extract, lemon zest and juice. Place in sprayed ramekins, filling 2/3 full. Bake 25-30 minutes. Serving suggestion: Leave in ramekins and serve warm (if needed, reheat in microwave 50 seconds), drizzled with cold lemon curd anglaise sauce. Lemon Curd Anglaise Sauce Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half and half to simmer. Gradually pour the hot cream into the yolk mixture while stirring rapidly. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle. Immediately pour the custard into another container and continue stirring for a minute or so. Stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold. Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated.
LEMON CURD & ORANGE CAKE
Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
- Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
- Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
ALMOND-LEMON POUND CAKE
This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
More about "moist lemon almond cake with lemon curd anglaise recipes"
LEMON CURD ALMOND BUTTER CAKE - WHOLE …
From wholeandheavenlyoven.com
5/5 (5)Calories 293 per serving
- In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
LEMON CURD AND ALMOND BUTTER CAKE - RECIPE WINNERS
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE …
From wellplated.com
LEMON ALMOND FLOUR CAKE - CRUMB TOP BAKING
From crumbtopbaking.com
ALMOND & LEMON CAKE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
LEMON ALMOND CAKE - EL MUNDO EATS
From elmundoeats.com
LEMON ALMOND CAKE - CLOSET COOKING
From closetcooking.com
BEST EVER ALMOND CREAM CAKE - THE BUSY BAKER
From thebusybaker.ca
LEMON AND ALMOND CAKE RECIPE - BBC FOOD
From bbc.co.uk
FLOURLESS LEMON ALMOND CAKE RECIPE - SIMPLY …
From simplyrecipes.com
SURPRISINGLY SIMPLE BAKING RECIPES THAT TASTE SENSATIONAL - MSN
From msn.com
APPLE AND ALMOND CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ALMOND FLOUR CAKE – WELLPLATED.COM
From wellplated.com
LEMON LAVENDER CAKE: DELICIOUS RECIPE FROM SCRATCH
From chelsweets.com
LEMON ALMOND CAKE RECIPE (FLOURLESS AND GLUTEN-FREE) | KITCHN
From thekitchn.com
ALMOND FLOUR LEMON CAKE - THE ROASTED ROOT
From theroastedroot.net
LEMON CURD CAKE - RICH AND DELISH
From richanddelish.com
LEMON-ALMOND POUND CAKE - CHRISTOPHER KIMBALL’S MILK …
From 177milkstreet.com
LEMON CURD ANGLAISE SAUCE RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.com
EASY LEMON COCONUT ALMOND CAKE | RECIPETIN EATS
From recipetineats.com
MOIST LEMON CAKE {WITH LEMON CURD} - CAKEWHIZ
From cakewhiz.com
LEMON MASCARPONE CAKE | MY CAKE SCHOOL | CAKE RECIPES, …
From pinterest.com
ORANGE OLIVE OIL CAKE WITH MASCARPONE FROSTING
From ofbatteranddough.com
BEST EVER MOIST ALMOND CAKE - FAMILYSTYLE FOOD
From familystylefood.com
You'll also love