We leave my beloved France behind this week in favor of something much simpler but just as flavorful as last weeks chocolate cake.  Since it was a free choice week and a holiday weekend I thought I would opt for something simple and quick so as to not cut into the hectic events of the holiday.  I like to use these free choice weeks to bake some of the cakes that Marie has already baked before we banded together to take on this challenge.  I looked through my list of cakes she had baked and was immediately struck by this simple cake.  As I get older I have found that my tastes have changed a bit and I am definitely favoring the lighter desserts and especially anything with lemon.  I have told you about my affintity for lemon pound cake and lemon cheesecake and this cake is right up that same alley.  Its simple to make and really packs a whollop of lemon flavor due to the lemon zest and pure lemon oil.  It is intensely flavored and incredibly moist.  Lets dive right in and bake this sublime cake.

The almonds are toasted until golden brown and then ground with 1/4 cup of turbinado sugar. 

Toasted almonds

Ground almonds

The eggs, 1/4 cup of the sour cream, the vanilla and the lemon oil are blended and set aside. 

Liquid ingredients

 In the bowl of a stand mixer the almonds, flour, baking powder, baking soda, salt and lemon zest are blended.

Dry Ingredients

 Then the butter and remaining sour cream are mixed in until all the dry ingredients are moistened.  Then the batter is beaten for about a minute and a half to set the structure. 

Adding the butter

Adding the sour cream

The liquid ingredients are added in two additions blending about 30 seconds between each addition.  The batter is poured into the prepared pan and baked.  Mine tested done after 40 minutes at 325 degrees convection.

Adding the liquid ingredients

While the cake was baking a simple syrup of turbinado sugar and fresh lemon juice was heated on the stove until the sugar is just dissolved.  As soon as the cake comes out of the oven, half of the syrup is brushed on the top of the cake.  The cake is cooled on a rack in the pan for 10 minutes and then removed from the pan and the remaining syrup is brushed on the cake.  I also dusted the cake with more turbinado sugar just for effect.

The baked cakeThe glazed cake

 This is one of those cakes that is great to have on hand for any occasion and its great for breakfast, after work snacks, tea or just plain munching.  Do yourself a favor and make this one soon.  Enjoy and Happy Memorial Day everyone.

 

Next Up:  Chocolate Butter Cupcakes

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