Moist Lemon Almond Cake With Lemon Curd Anglaise Recipes

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LEMON ALMOND CAKE



Lemon Almond Cake image

A light, moist and tender lemon almond cake!

Time 30m

Yield 8

Number Of Ingredients 12

1 cup unsalted butter (2 sticks)
1 cup sugar
3 eggs
2 tablespoons lemon zest
1/4 cup lemon juice
1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup almonds slices or slivers
1/2 cup sugar
1/4 cup lemon juice

Steps:

  • Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
  • Mix flours, baking powder and salt before mixing into the wet ingredients.
  • Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  • Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
  • Simmer the sugar and lemon juice until the sugar has dissolved.

Nutrition Facts : Nutrition Facts Calories 540, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 120mg, Sodium 263mg, Carbs 54g (Fiber 2g, Sugars 38g), Protein 8g Nutrition by

LEMON CURD FOR ALMOND CAKE



Lemon Curd for Almond Cake image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 4 cups

Number Of Ingredients 7

3/4 cup creme fraiche
6 large eggs, plus 3 large egg yolks
1 tablespoon lemon zest
2 cups freshly squeezed lemon juice, (about 12 lemons)
2 cups sugar
4 sheets gelatin, softened in water
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, cut into pieces

Steps:

  • Bring a pot of water to a simmer. In a medium heatproof bowl, combine creme fraiche, eggs, egg yolks, lemon zest, lemon juice, and sugar. Place over simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
  • Prepare an ice-water bath. Remove lemon curd from heat, and stir in softened gelatin. Strain mixture through a fine-mesh sieve set over a medium bowl. Cover surface of mixture with plastic wrap to prevent a skin from forming. Set mixture in ice bath to cool to 100 degrees.
  • Add butter, and using a handheld immersion blender, mix for 5 minutes.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

Steps:

  • For the lemon almond cake: Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
  • For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
  • To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

MOIST LEMON ALMOND CAKE WITH LEMON CURD ANGLAISE



MOIST LEMON ALMOND CAKE WITH LEMON CURD ANGLAISE image

Categories     Fruit     Dessert

Yield 14-15 mini cakes

Number Of Ingredients 14

Cake:
2 cups butter
2 1/8 cups sugar
4 eggs
1/2 cup flour
2 1/2 cups ground almonds
1/2 tsp almond extract
2 lemons, juice & zest
Anglaise
4 egg yolks
1/3 cup sugar
1 1/4 cups half and half
1 teaspoon vanilla extract
1/4 cup lemon curd,purchased

Steps:

  • Preheat the oven at 350F. Spray individual ramekins with Pam. Cream the butter and sugar until almost white. Beat in the eggs then the sifted flour and ground almonds, mix well. Last, stir in the almond extract, lemon zest and juice. Place in sprayed ramekins, filling 2/3 full. Bake 25-30 minutes. Serving suggestion: Leave in ramekins and serve warm (if needed, reheat in microwave 50 seconds), drizzled with cold lemon curd anglaise sauce. Lemon Curd Anglaise Sauce Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half and half to simmer. Gradually pour the hot cream into the yolk mixture while stirring rapidly. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle. Immediately pour the custard into another container and continue stirring for a minute or so. Stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold. Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated.

LEMON ALMOND CAKE WITH LEMON GLAZE



Lemon Almond Cake With Lemon Glaze image

Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons/55 grams unsalted butter (1/2 stick), melted and cooled, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3 medium lemons, preferably Meyer lemons
2 cups/225 grams almond flour or meal (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
5 large eggs, separated
1 1/4 cups/250 grams sugar
1/4 teaspoon almond extract
1 to 1 1/2 cups/125 to 185 grams confectioners' sugar

Steps:

  • Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
  • Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
  • Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
  • Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
  • In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
  • Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
  • Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
  • When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams

LEMON LAYER CAKE WITH LEMON CURD



Lemon Layer Cake with Lemon Curd image

Deliciously tangy lemon layer cake with lemon curd!

Provided by Becky

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 19

1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5 egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
  • Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
  • Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
  • While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
  • Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
  • Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
  • Cut cooled layers in half and layer with curd.
  • Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g

ALMOND CAKE LAYERED WITH LEMON CURD



Almond Cake Layered with Lemon Curd image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, plus more for pans
6 ounces almond paste, room temperature
1 cup sugar
4 large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1 cup cake flour
1/2 teaspoon baking powder
Pinch of salt
Lemon Curd for Almond Cake
Streusel for Almond Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined.
  • Divide batter between prepared pans. Spread the batter evenly with a rubber spatula. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up.
  • To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set.
  • When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve.

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD



Lemon Angel Food Cake With Preserved Lemon Curd image

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It's a stunning dessert that's bright, rich and light all at once.

Provided by Melissa Clark

Categories     cakes, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 18

1 cup/110 grams cake flour
1 1/3 cups/265 grams granulated sugar
12 large egg whites
Pinch kosher salt
1 1/2 teaspoons cream of tartar
1/2 cup/62 grams confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup/118 milliliters lemon juice
1 1/2 teaspoons powdered gelatin
6 large eggs
1 1/4 cups/250 grams granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), melted
1/4 cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
Finely grated zest of two lemons
3/4 teaspoon kosher salt
1 cup/236 milliliters heavy cream

Steps:

  • Make the cake: Heat the oven to 350 degrees and place a rack in the center.
  • Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
  • In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
  • Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
  • Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
  • Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
  • Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
  • In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
  • Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
  • Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
  • To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 228 milligrams, Sugar 49 grams, TransFat 0 grams

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From mycountrytable.com


ALMOND SPONGE CAKE WITH LEMON CURD - THE CANDIDA DIET
DIRECTIONS FOR ALMOND SPONGE CAKE. Preheat oven to 350 degrees F (177 degrees C). Brush sides and bottom of a 8 or 9 inch cake pan with coconut or olive oil. Cut a circle of parchment paper to fit the bottom of the cake pan, place in pan, brush with oil, set aside. In a medium bowl, beat egg whites until stiff peaks form, set aside.
From thecandidadiet.com


LEMON ALMOND BUTTER CAKE - BAKE OR BREAK
2020-06-08 Drop 3 or 4 more tablespoons of lemon curd onto the center of the batter. Sprinkle the sliced almonds over the top of the batter. Sprinkle with sanding sugar. Bake 40 to 45 minutes, or until a pick inserted into the cake comes out clean. Cool the cake in …
From bakeorbreak.com


SMS: SWEET ALMOND CAKE WITH LEMON CURD AND LEMON …
Boy was it a heavy cake! Carrying it in the cake carrier to family dinner was definitely a two handed procedure. But it was definitely good. The lemon curd filling was pretty easy to throw together and had a wonderful tart lemony taste. The cake was nice and moist and have a great almond flavor. And the frosting... oh the frosting. The lemon ...
From en.petitchef.com


LEMON CURD CAKE RECIPE (+ LEMON BUNDT CAKE GLAZE!) - SAVORING …
2019-04-10 To make the lemon cake, first whisk together the dry ingredients in a large bowl. Then, beat together the butter and sugar until fluffy. Add the rest of the wet ingredients to the butter mixture, followed by the dry. Turn half of the cake batter into a greased Bundt pan, then smooth the remaining lemon curd on top.
From savoringitaly.com


CAKE OTTOLENGHI LEMON - ZFA.CDL.MN.IT
2022-06-14 The documentary showcases Janice Wong's chestnut quince cake with lemon curd, ... Butter a 9-inch springform pan Search for: Recent Posts Blueberry, almond and lemon cake 50 Moist chocolate cake with Bailey’s cream £4 00, White chocolate cheesecake tart (with daily topping) £4 00, White chocolate cheesecake tart (with daily topping) £4. Heat up the …
From zfa.cdl.mn.it


KETO LEMON CURD CAKE - AUSSIE KETO QUEEN
2020-05-23 In a medium sized mixing bowl, whisk the egg whites to soft peaks. Continue whisking in the sweetener. Add remaining cake base ingredients (almond flour, lemon zest, baking powder and cooled melted butter) and fold through gently using a spatula. Pour cake batter into the prepared tin and bake for 5 minutes.
From aussieketoqueen.com


LEMON AND ALMOND CAKE | MARIASMENU
2019-01-18 Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes. Save. . For the lemon syrup: Simmer the sugar and lemon juice until the sugar has dissolved.
From mariasmenu.com


MOIST LEMON BUNDT CAKE WITH LEMON CURD FILLING - YOUTUBE
Moist lemon cake filled with lemon card and a simple glaze.Don't forget to SUBSCRIBE to find out when we upload a new video.Follow us on twitter: https://twi...
From youtube.com


VANILLA ALMOND CAKE WITH LEMON CURD GLAZE - FROM THE LARDER
2018-03-08 Instructions. Pre-heat the oven to 160°C then grease and lightly dust a 10 inch bundt tin with a tablespoon of gluten-free flour. Beat the sugar with the butter until light and fluffy. Add the eggs one at a time, mixing well between additions. Add the vanilla and almond extracts.
From fromthelarder.co.uk


ALMOND LEMON CURD TORTA - LIKE MOTHER, LIKE DAUGHTER
2016-03-09 Preheat oven to 350 degrees. With 1 TBS butter, grease 9 inch spring-form pan. Dust with 1 TBS flour, shake off extra. In a large bowl, cream 8 TBS butter and 1 cup sugar. Sift together 1 cup flour, almond flour, kosher salt, and baking powder. Add to …
From lmld.org


LEMON AND ALMOND CAKE - CREATE BAKE MAKE
2013-10-04 Preheat the oven to 180 degrees. Cream butter and sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition. When all eggs and flour have been added, stir in the ground almonds, then the almond essence, lemon juice and zest. Pour mixture into 21-23cm springform cake tin (lined on the bottom ...
From createbakemake.com


VEGAN LEMON ALMOND CAKE | EASY AND DELICIOUS - TWO SPOONS
2019-04-13 Wipe two round cake pans lightly with coconut oil. (I used two 10-inch/25 cm non-stick cake tins). Dust with flour, shake out the excess, and set aside. Whisk together coconut oil and cane sugar with electric mixer in a large bowl. Pour in almond milk, vanilla, lemon juice and the zest of four lemons. Mix to combine.
From twospoons.ca


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