This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. —Michaela Rosenthal, Woodland Hills, California
Ingredients
- 1 teaspoon plus 3/4 cup butter, softened, divided
- 2 teaspoons confectioners' sugar
- 1 cup slivered almonds
- 1 cup sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 tablespoon grated lemon zest
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 cup lemon juice
- topping:
- 1 cup each frozen unsweetened raspberries, strawberries and blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons confectioners' sugar
Directions
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground.
- In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice.
- Pour into prepared pan.
- Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely.
- For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Loading Popular in the Community
Loading Reviews
