Recipe: Tasty Lemon Cream Cheese Almond Cake

Name: Recipe: Tasty Lemon Cream Cheese Almond Cake
Prep time: 8 min
Cook time: 2 h
Cuisine: American
Ingredients: Topping; 1/4 cupsugar; 1 1/2 tsplemon zest; 1/2 cupalmond slices; Cake; 2 1/4 cupall purpose flour; 1 1/8 tspbaking powder; 1 1/8 tspbaking soda; 1 tspsalt; 10 tbspunsalted butter, softened but still cool; 1 1/8 cupsugar; 5 tbspsugar; 1 tbsplemon zest; 4 tsplemon juice; 4 largeeggs; 5 tspvanilla extract; 1 1/4 cupsour cream; 8 ozcream cheese, softened

Virginia Newton

Recipe

Page content

Recipe: Tasty Lemon Cream Cheese Almond Cake Delicious, fresh and tasty.

Lemon Cream Cheese Almond Cake. Blueberry Almond Cake with Lemon Cream Cheese FrostingAlways Order Dessert. Cake: Cream butter, cream cheese and xylitol together, mixing well. Add eggs, one at a time, beating well after each.

That's exactly the case with this lemon almond cake: It's lightly sweetened and full of bright lemon flavor.

Serve the cake simply with a dusting of powdered sugar, or add sliced strawberries or other Using almond flour rather than all-purpose flour makes this cake gluten-free, and perfect for Passover.

Italian Lemon Pound Cake is the only lemon pound cake you will ever need.

You can have Lemon Cream Cheese Almond Cake using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Cream Cheese Almond Cake

Prepare of Topping.
It’s 1/4 cup of sugar.
You need 1 1/2 tsp of lemon zest.
Prepare 1/2 cup of almond slices.
You need of Cake.
It’s 2 1/4 cup of all purpose flour.
You need 1 1/8 tsp of baking powder.
Prepare 1 1/8 tsp of baking soda.
You need 1 tsp of salt.
You need 10 tbsp of unsalted butter, softened but still cool.
It’s 1 1/8 cup of sugar.
You need 5 tbsp of sugar.
You need 1 tbsp of lemon zest.
You need 4 tsp of lemon juice.
Prepare 4 large of eggs.
Prepare 5 tsp of vanilla extract.
Prepare 1 1/4 cup of sour cream.
It’s 8 oz of cream cheese, softened.

The moist texture and rich citrus flavor will have you hooked after just one bite!

This Banana Bread Coffee Cake is riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cream cheese filling all.

In this video I share with you my Lemon/Limoncello Cake recipe.

Light, moist and perfect for spring!

Lemon Cream Cheese Almond Cake instructions

FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350°. Spray 10-inch tube pan with vegetable oil spray. Stir sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside..
FOR THE CAKE: Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. Using stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give batter final stir by hand..
Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 cup reserved batter and mix until incorporated. Spoon cream cheese mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-eight motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle sugar topping evenly over batter and gently press into batter to adhere..
Bake until top is golden and just firm, and skewer inserted in cake comes out clean (skewer will be wet if inserted in cream cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Let cake cool in pan on wire rack for 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping side down); remove tube pan, place wire rack on top of cake, and invert cake sugar side up. Let cool to room temperature, about 1 1/2 hours, before serving..

A beautiful bundt cake you can make in one bowl!

Lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they're too sour.

BUT they drink lemonade, and can't seem to get enough Sour Patch Kids The cream cheese frosting on this cake is AMAZING!

It's an easy cream cheese frosting recipe, with the addition of lemonade from concentrate.

In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon.