Lemon Amaretto Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Steps:

• 1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. 2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. 3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. 4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition. 5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil). 7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use. 8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. 9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

Steps:

• Preheat oven to 350º F.
• Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
• Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
• In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
• Add flour, stir just until blended. Add lemon juice and extracts. Stir.
• Add eggs one at a time, mixing after each addition.
• With a rubber spatula, gently fold in the remaining almonds.
• Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
• While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
• When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
• Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.

Steps:

• Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
• Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
• Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
• Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
• Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.