Lemon Almond Cake

The Lemon Almond Cake is a revamped version of the classical Lemon Yogurt Cake with a soft and moist heart. A touch more elaborate with almond additions: almond flour in the batter, slivered almonds on top and a tiny hint of almond extract in the syrup for some subtle nutty aromas.

Cakes don't need companions but a slice of happiness goes very well with a cup of your favorite coffee or tea.

Bon appétit!



Lemon Almond Cake

Recipe credits: Rafaella Sargi
Makes 1 loaf (serves 8 to 10)

1  1/4 cup all purpose flour
1/4 cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain whole-milk yogurt
1 cup granulated sugar
3 extra-large eggs
2 teaspoons very finely grated lemon zest* (2 lemons)
½ teaspoon pure vanilla extract
½ cup (112g or 120 ml) vegetable oil

For the syrup
⅓ cup (66 g) granulated sugar
⅓ cup (80 g or 90 ml) freshly squeezed lemon juice
1 tiny (super tiny!) drop of almond extract

Heat the oven to 350F degrees (180C).
You will need one medium bowl, a stand mixer fitted with the paddle attachment, a rectangular cake/loaf pan of 8 ½ x 4 ¼ x 2 ½-inch (21.5 x 11 x 6 cm), a small sauce pan, a silicone spatula, and a cooling wire rack.

Grease and flour the cake pan.
In a medium bowl, sift together the flours (all purpose and almond), baking powder and salt. Set aside.
In the bowl of a stand mixer, over low speed, mix together the yogurt, sugar, eggs, lemon zest and vanilla until well combined. Gradually and slowly add the dry ingredients to the egg mixture. Remove the bowl from the stand mixer. With a silicon spatula, fold the vegetable oil into the batter until it’s well incorporated. Don’t over mix it.
Pour the batter into the floured pan. Bake for 60 minutes or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, make the syrup. In a small sauce pan, over medium heat, cook ⅓ cup lemon juice and ⅓ cup sugar until the sugar is completely dissolved and the syrup clear. Remove from the heat. Ad one tiny drop of almond extract and mix. Set aside.

When the cake is done, let it cool for 10 minutes. Carefully remove the cake from the pan and place it on a cooling wire rack over a sheet pan (or anything than can collect the drippings, so you won’t end up with a mess.) Pour the syrup over the cake then let it cool completely.
Moving the cake to a serving dish and Enjoy!!
*When grating the lemon and extracting the zest, try not to push hard on the fruit and avoid the “white” section of the peel because it is bitter. The small pockets of intense flavor are in the yellow part of the skin. I personally use a super fine microplane grater. I hold the lemon in one hand and with the other I lightly pass the microplane grater on the top of the lemon peel. The zest I end up with is light and dissolves when mixed or cooked. You get the flavors but not the thick curly residue. Your patience will be rewarded! (:

Adapted from Barefoot Contessa at Home. Ina Garten