LEMON ALMOND CAKE WITH CRANBERRY GLAZE
Steps:
- For the lemon almond cake: Preheat the oven to 350 degrees F.
- Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
- Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
- For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
- To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.
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
ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
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
ALMOND CAKE
Provided by Giada De Laurentiis
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
- Dissolve the yeast in the lukewarm milk, and let proof until foamy.
- Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes. Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Beat in the butter. Add the honey, yeast mixture, liqueur, and almonds, and beat to combine. Add the flour in two or three additions, mixing thoroughly.
- In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff. Gradually fold the whites into the almond mixture. Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
- Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
- Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND CAKE WITH LEMONY GLAZE
This is a healthi(er) cake although it is very dense and slightly dry. I has a very pleasant flavour, no overpowering sweetness. It is extremely simple to make. I have included alternative for diabetics, but the original recipe itself is probably suitable, in moderation, for diabetics. I got this from a cookbook written by the cook at the daycare centre I attended as an infant. If your kids don't like the tartness of lemon, you could easily substitute the lemon by an orange. *I have made a couple of suggestions at the bottom of the directions.
Provided by Geniale Genie
Categories Tarts
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
- Add eggs and beat well.
- Add all other ingredients and mix well.
- Pour in a grease 8x8 baking pan.
- Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
- Cool ten minutes, then pour hot glaze.
- To make glaze, mix all ingredients in a small saucepan and bring to a boil.
- Simmer for 10 minutes.
- Pour onto warm cake and set aside for at least 30 minutes before serving.
- *I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze. Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top). I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top. I repeat until no, or little, glaze is pooled at the bottom of the dish.
- *I usually add little extra lemon zest, which I grind in the blender. I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
- *I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.
Nutrition Facts : Calories 142, Fat 5.9, SaturatedFat 2.3, Cholesterol 38.6, Sodium 40.9, Carbohydrate 19.3, Fiber 1.2, Sugar 7.1, Protein 3.5
More about "almond cake with lemony glaze recipes"
LEMON POUND CAKE WITH ALMOND GLAZE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 449 per serving
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends.
- Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds. Let glaze set for a few minutes before serving.
ALMOND CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (411)Calories 218 per servingCategory Dessert
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
ALMOND CAKE WITH LEMON AND CRèME FRAîCHE GLAZE …
From foodandwine.com
4/5 Total Time 2 hrs 20 minsCategory Dessert
- In a small saucepan, combine the water, sugar and lemon juice and boil for 3 minutes. Let cool.
- In a medium bowl, whisk together the confectioners’ sugar, crème fraîche and lemon juice until smooth. Spread the glaze all over the top of the cake. Let stand until the glaze sets slightly, then cut into wedges and serve.
LEMON ALMOND CAKE WITH CRANBERRY GLAZE - FOOD …
From foodnetwork.ca
LEMON ALMOND BUNDT CAKE | SPRING DESSERT | FORK IN THE …
From forkinthekitchen.com
EASY LEMON GLAZE RECIPE - LOVE AND LEMONS
From loveandlemons.com
MEYER LEMON ALMOND CAKE - THE FLOURED TABLE
From theflouredtable.com
LEMON SNACKING CAKE WITH LEMON GLAZE - BAKE FROM SCRATCH
From bakefromscratch.com
FAVORITE MINI BUNDT CAKE RECIPES - EDIBLE® BLOG
From ediblearrangements.com
EASY LEMON CAKE RECIPE - ERBOLOGY
From erbology.co
BLUEBERRY ALMOND BUNDT CAKE WITH LEMON GLAZE — LOCAL HAVEN
From localhaven.net
10 DELICIOUS HONEY CAKE RECIPES FOR A SWEET ROSH HASHANAH …
From cookindocs.com
BEST ALMOND CAKE - HOW TO MAKE ALMOND CAKE - DELISH
From delish.com
ALMOND-COCONUT BUNDT CAKE WITH LEMON GLAZE | LEMONS
From lemonsandanchovies.com
LEMON ALMOND POUND CAKE RECIPE (WITH VIDEO) - PARADE
From parade.com
GLAZED ALMOND POUND CAKE | MCCORMICK
From mccormick.com
LEMON ALMOND CAKE RECIPE (FLOURLESS AND GLUTEN-FREE) | KITCHN
From thekitchn.com
RECIPE: ALMOND CORNBREAD CAKE WITH LEMON GLAZE - BLUE APRON
From blueapron.com
GLUTEN-FREE ALMOND CAKE WITH HONEY-LEMON GLAZE MADE WITH …
From kingarthurbaking.com
ALMOND CAKE RECIPES
From allrecipes.com
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
FROM LEMON DRIZZLE TO GINGERBREAD: OUR BEST-EVER CAKE RECIPES
From msn.com
GLUTEN-FREE LEMON BUNDT CAKE (DAIRY-FREE) - DISH BY DISH
From dishbydish.net
BLUEBERRY, ALMOND AND LEMON CAKE | #SHORTS RECIPE - YOUTUBE
From youtube.com
ALMOND CAKE RECIPE - THE WASHINGTON POST
From pb-impact.washingtonpost.com
PINEBERRY PEACH ALMOND CAKE WITH BUTTERCREAM FROSTING
From simplytaralynn.com
GLAZED LEMON CAKE - 101 COOKBOOKS
From 101cookbooks.com
ALMOND FLOUR LEMON POPPY SEED BREAD - THE ROASTED ROOT
From theroastedroot.net
VEGAN POUND CAKE | THE PICKY EATER
From pickyeaterblog.com
SOFT LEMON COOKIES WITH ZESTY LEMON GLAZE RECIPE
From biggerbolderbaking.com
SEMOLINA ALMOND CAKE WITH LEMON GLAZE AND GLUTEN-FREE OPTION
From godairyfree.org
GLUTEN-FREE BUT ACTUALLY GOOD: LEMON DRIZZLE CAKE, CHEESY BUNS …
From theguardian.com
A ONE-BOWL ALMOND CAKE RECIPE THAT'S NUTTY AND NOT TOO SWEET
From washingtonpost.com
FIND A RECIPE FOR CHOCOLATE LOAF CAKE WITH CHOCOLATE ALMOND …
From trivet.recipes
BEST LEMON DESSERTS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
You'll also love