ALMOND LEMON CAKE

This almond lemon cake is a delightful combination of nutty almond flavor and refreshing lemon zest.

The tender and moist texture of the almond lemon cake is achieved by using almond flour, which adds a delicate richness and subtle sweetness. The addition of cornstarch helps create a lighter crumb, while the baking powder ensures a fluffy and well-risen cake.

The aroma of freshly baked cake fills the air as you take a bite into the almond lemon creation. The zingy lemon extract adds a burst of tangy citrus flavor that perfectly complements the nuttiness of the almonds. The balance between the two flavors is harmonious, creating a cake that is both uplifting and comforting.

The glaze, made with powdered sugar and lemon juice, provides a luscious and tangy coating that adds an extra layer of sweetness and zing to each slice. The optional addition of lemon zest as a garnish enhances the citrus aroma and adds a pop of vibrant color to the cake.

Whether enjoyed with a cup of tea or served as a dessert at a special occasion, this almond lemon cake is sure to delight your taste buds. Its delicate flavors and moist texture make it a crowd-pleasing treat for any time of the day.

Ingredients

• 3 eggs
• 2/3 cup almond flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 cup sugar
• 1 tsp lemon extract
• 1/3 cup warm water
• 1/4 cup almond milk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• Zest of 1 lemon (optional)

If you’re looking for substitute ingredients for this almond lemon cake recipe, here are a few options:

1. Almond Flour: If you don’t have almond flour on hand or prefer a different nutty flavor, you can substitute it with other nut flours such as hazelnut flour or cashew flour. Alternatively, you can use all-purpose flour, though the texture and flavor of the cake will be slightly different.
2. Gluten-free Cornstarch: Cornstarch is often used to lighten the texture of the cake, but if you don’t have cornstarch, you can replace it with an equal amount of all-purpose flour or tapioca starch.
3. Lemon Extract: Lemon extract adds a concentrated lemon flavor, but if you don’t have it, you can substitute it with freshly grated lemon zest. Use the zest of 1-2 lemons, depending on your preference for the intensity of lemon flavor.
4. Almond Milk: If you don’t have almond milk, you can use any other type of non-dairy milk such as soy milk, oat milk, or coconut milk. Alternatively, you can use regular cow’s milk if you don’t have dietary restrictions.
5. Sugar: If you prefer a healthier option or want to reduce the sugar content, you can substitute the sugar with a natural sweetener like maple syrup or honey. Keep in mind that the texture and sweetness of the cake may vary.

Remember, substituting ingredients can alter the final result of the cake in terms of taste, texture, and overall quality. It’s always a good idea to experiment and adjust the recipe to your preferences while keeping the basic ratios in mind.

To store the almond lemon cake and keep it fresh for longer, here are a few methods you can use:

1. Room Temperature: If the weather is not too hot or humid, you can store the cake at room temperature in an airtight container or cake dome. Ensure that the glaze has fully set before covering the cake. It can stay fresh for up to 3-4 days this way.
2. Refrigeration: If you live in a warmer climate or want to extend the shelf life of the cake, you can refrigerate it. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. It should stay fresh for up to 5-7 days in the refrigerator.
3. Freezing: If you want to store the almond lemon cake for an extended period, freezing is a great option. Ensure the cake is completely cooled before freezing. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. Frozen cake can be stored for up to 2-3 months.

When ready to enjoy the stored cake, allow it to thaw in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving or warm it slightly in the microwave if desired.

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