LEMON-ALMOND BUTTERMILK LOAF WITH BALSAMIC STRAWBERRIES
Categories Berry Fruit Dessert Bake Kid-Friendly Vinegar Strawberry Lemon Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan. Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract. Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.
- Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 15 minutes.
- Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.
- Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake. Serve with Balsamic Strawberries.
FESTIVE BUTTER ALMOND LOAF
This loaf is rich, flavorful and moist, perfect for the Christmas Season! Actually, if you omit the red or green cherries, it's perfect for ANY time of year! (Keep one, and give one away as a gift!) I think it tastes even better the next day!
Provided by truebrit
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease two medium loaf pans.
- In large bowl, mix first six ingredients, and beat on high speed for 5 minutes.
- Fold in flour, baking powder and salt, alternately with the milk.
- Pour into pans, and sprinkle almonds on top of each loaf.
- Bake for 50-55 minutes, or until lightly browned and done.
- When loaves have cooled slightly, loosen edges, and turn out onto wire rack.
- Drizzle glaze over loaves.
- To make glaze, beat powdered sugar, water and extract together in a small bowl until smooth.
- If glaze is too thick, add an extra 1/2 teaspoon of water.
- Decorate with cherries.
ALMOND FLOUR BREAD
My almond flour bread recipe is keto-friendly. It's low in carbs with a fluffy, crumbly texture like a traditional loaf of bread. -Caroline Baines, Spokane, Washington
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 219 calories, Fat 19g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
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