April 8, 2014

In the Kitchen: Almond Lemon Cake

We had our last snow of the season two weeks ago. I was lucky enough to have the day off from work so I got to enjoy it from the warmth of my apartment with my fuzzy slippers. For weeks I had imagined a perfectly fluffy almond cake. One that was both dense but crumbly at the same time and could be eaten any time of day. This final snow day was the perfect day to try my hand at an almond cake. This recipe wasn't exactly what I imagined, but it is tasty enough to share. I think adding 1/2 teaspoon of backing soda would help it rise and maybe another egg to add fluffiness. All in all, this cake satisfied my sweet tooth and had a wonderful almond flavor. 

Almond Lemon Cake 

1/2 cup sugar 
1 cup softened butter
1 teaspoon almond extract 
3 eggs, separated
Zest of 1 lemon 
1 cup sifted flour 
1/2 teaspoon salt 
1/2 cup powdered sugar 

Preheat oven to 350 degrees. Butter and flower and 9 inch cake pan and set aside. 

Place butter and sugar in the bowl of an electric mixer and mix until fluffy and doubled in size, about 5 minutes. Add almond extract and lemon zest to butter mixture. Slowly add egg yolks one at a time and mix until fully combined. Add flour and salt in two batches and mix until combined.  

In a separate bowl, beat egg whites until soft peaks have formed. Carefully fold a third of the egg whites into batter, and repeat until finished. 

Pour batter into cake pan and bake for 15-20 minutes until slightly browned. Serve with a dusting of powdered sugar. 

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