Last week, my mom turned 73, and she and our nephew Roman, who was in town visiting for the week, came over for dinner. Roman got his own batch of chocolate cupcakes, but since Genny isn’t a chocolate fan, I decided to whip up this little, four-serving lemon almond cake for her. I’m pleased to say she really enjoyed it.
This makes one single-layer, 6-inch cake, so you could easily double the recipe for a two-layer cake. The cake itself is a denser cake that is better paired with drizzle-style icing than a buttercream frosting, but you could still frost it with buttercream if you prefer. This cake would also be great with some whipped cream and fresh berries.
- 1/2 cup flour
- 1/2 teaspoon baking powder
- dash of salt
- 4 tablespoons butter, softened
- 6 tablespoons sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- Zest of 1/2 one medium lemon
- About 1 1/3 cups powdered sugar
- 1 teaspoon almond extract
- 4-5 teaspoons lemon juice
- Toasted flaked almonds, for decorating
Preheat oven to 350 degrees. Lightly grease a 6-inch round cake pan, line with a parchment circle, and lightly grease the parchment.
In a small bowl, combine flour, baking powder, and salt; set aside.
In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add egg, almond extract, and lemon zest and beat well to combine, scraping the sides of your bowl a few times.
Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.
Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.
To make the drizzle icing, combine powdered sugar, almond extract, and 2 teaspoons lemon juice in a small bowl. Mix until smooth, adding more lemon juice as necessary to reach a thick but pourable drizzling consistency. Pour over cake and spread with an offset spatula so drizzle just starts to drip down the sides of the cake. Add toasted flaked almonds, if desired.
Store, covered, at room temperature for 2-3 days. Makes 4 servings.
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