Desserts, Recipes

Lemon Almond Cake

A gluten free option

This Lemon Almond Cake came about because we needed another “all purpose” cake that could pretty much be good for any event. Some cousins of mine were throwing a party for their mom and asked if Momocake’s could help with the desserts. They gave me the push to get creative and I was so happy with how this cake turned out! It is a gluten free cake so it is a little different to work with (at least with this cake) but overall an easy recipe. I made some notes below on frosting tips to help work with a cake made of rolled oats and almond flour. Enjoy!

Lemon Almond Cake

Category: Dessert

Servings: 16

Lemon Almond Cake

Ingredients

  • Cake
  • 2 cups oat flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup unsalted butter room temperature* (I use Kerrygold’s)
  • 1 cup date paste
  • 1/2 cup coconut sugar
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 4 large eggs*
  • 3/4 cup 1% buttermilk*
  • 2 tbsp lemon juice
  • 1 tsp lemon rind
  • Frosting
  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1/2 tsp almond extract
  • 2 tbsp lemon juice

Instructions

  • Cake
  • Pre-heat oven to 350 degrees F. Spray 2, 8-inch round cake pans with a non-stick spray (I use coconut oil) and lightly flour. I also place parchment paper on the bottom of each pan (with non-stick spray) but it’s not necessary. Set aside.
  • Combine flours, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
  • Cream room temperature butter, sugar, date paste, vanilla and almond extract. Add all 4 eggs, creaming well after after each egg.
  • Add lemon juice and rind to measured buttermilk. Slowly add to the creamed butter the buttermilk mixture while alternating the dry ingredients. This will be a thick batter.
  • Split the batter evenly into your cake pans. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool completely.
  • Frosting
  • Blend room temperature unsalted butter (ideally with a paddle attachment). Taking your time, add the powdered sugar, lemon juice, lemon rind, and almond extract. I alternate between wet and dry. If you need more frosting, add another 1/2 cup butter, 2 cups powdered sugar, and just enough lemon juice until you get to desired consistency.

I few notes regarding the frosting. Because the cake texture is a little different, it is important to make sure it is completely cool before you frost. I do a very light base of frosting using a spatula routinely dipped in hot water, stick the cake in the freezer for about 10 minutes to harden the frosting, and then finish with a clean layer of frosting. If you have the time, you can place the cake in the freezer for a bit before you frost and that also will help. It doesn’t need to be frozen but you want the sides to be hard. The cake has a crumbled texture and this method is a nice way to work with that. That crumbled texture with the rolled oats makes for a fabulous texture when you cut into it! **Sometimes you come across recipes that say “room temperature dairy and/or eggs. This is simply because cold eggs for example can take longer to cook. I try to take out my eggs and butter at least an hour before I start baking but that doesn’t always happen, and no big deal! You bake the cake until it is done. Thats my two cents on the matter.

http://momocakes.org/lemon-almond-cake/

Maybe it is just me, but I always feel like cake slice servings and other desserts are too big! If it is truly delicious, a few bites to slowly eat and enjoy is much more rewarding than a large slice you feel obligated to finish followed by a sugar coma. With that said, the photo of the sliced Lemon Almond Cake is 1/16th of an 8″ cake and I found it to be the perfect size.

1/16th or 1 slice of Lemon Almond Cake

The first food label is the Lemon Almond Cake without frosting. Considering the ingredients used for this gluten free recipe, there are a few things to point out. Fat content includes not only the dairy and egg but also the almond flour. A highlight is the 5g of protein and 3g of fiber in each slice (1/16th). This is fabulous as it well help to *balance* the sugar high from this sweet delight!

1/16th or 1 slice of Lemon Almond Cake

The second label is with the frosting. Obviously the added sugar goes up substantially, but it is a frosting after all. Remember, you have the control with the amount of frosting you use. You can try for a rustic cake with a light coating of the frosting or indulge in your dessert and frost completely. It is your cake so get creative and have fun!

xoMomoCakes

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