Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/2 cup milk
- 1/2 cup sliced almonds
Lemon Glaze:
- 2 tablespoons butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup confectioners' sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and stirring just until combined.
5. Pour the batter into the prepared pan and sprinkle the top with the sliced almonds.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. To make the glaze, whisk together the melted butter, lemon juice, and confectioners' sugar until smooth.
9. Drizzle the glaze over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 4g
Substitutions for Ingredients:
- Butter: vegetable shortening or coconut oil
- Milk: almond milk or coconut milk
- Almonds: walnuts or pecans
Variations:
- Add 1/2 cup of chopped fresh fruit such as blueberries, raspberries, or strawberries to the batter.
- Substitute orange juice for the lemon juice in the glaze.
- Add 1/2 teaspoon of ground cinnamon to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- To ensure even baking, rotate the pan halfway through the baking time.
- Let the cake cool completely before glazing.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350 degree F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Dust the top of the cake with confectioners' sugar.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Sliced almonds
- Fresh berries
- Whipped cream
Pairings:
- Fresh fruit
- Ice cream
- Coffee or tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add a teaspoon of baking powder to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Almond cake is a traditional dessert that originated in Europe and has been enjoyed for centuries.
Flavor Profiles:
This cake has a sweet, nutty flavor with a hint of lemon from the glaze.
Serving Suggestions:
- Serve the cake as a dessert after a meal.
- Enjoy the cake as a snack with a cup of coffee or tea.
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