Almond Lemon Cake
Moist and delicious! Almond extract and lemon juice are the perfect flavor boosters to take this easy cake over the top.
Ingredients
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 sugar
2 tablespoons lemon zest
3/4 cup buttermilk
1/2 cup vegetable oil
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing the loaf
Instructions
Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder.
In a small bowl, combine sugar and lemon zest; rub together with your fingers until fragrant. Whisk sugared zest into the flour mixture; set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, vanilla, and almond extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
Bake for 55-60 minutes, or until toothpick comes out clean.
Place the loaf on a rack and cool for 15 minutes. Loosen the sides of the cake with a knife. Carefully remove cake from pan.
In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze on the almond lemon cake.
Sprinkle sliced almonds over the glaze; set for 10 minutes before serving.
Almond Lemon Cake
Ingredients
Instructions
- Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder.
- In a small bowl, combine sugar and lemon zest; rub together with your fingers until fragrant. Whisk sugared zest into the flour mixture; set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, vanilla, and almond extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
- Bake for 55-60 minutes, or until toothpick comes out clean.
- Place the loaf on a rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan.
- In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze on the lemon almond cake.
- Sprinkle sliced almonds over the glaze; set for 10 minutes before serving.
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