{"id":17223,"date":"2017-11-09T06:06:58","date_gmt":"2017-11-09T04:06:58","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=17223\/"},"modified":"2022-01-15T09:45:36","modified_gmt":"2022-01-15T07:45:36","slug":"almond-lemon-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/almond-lemon-cake\/","title":{"rendered":"Almond Lemon Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Lemon cake is simply one of my favorites when the days are getting a little colder. It&#8217;s so fragrant, moist and delicious, and makes the perfect treat next to a warm cup of coffee. This lemon almond cake will become one of your favorites as well \u2013 I&#8217;m sure!<\/p>\n<div id=\"attachment_1210\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1210\" class=\"wp-image-1210\" title=\"Almond Lemon Cake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2010\/04\/lemon_cake2.jpg\" alt=\"Almond Lemon Cake\" width=\"800\" height=\"600\" \/><p id=\"caption-attachment-1210\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21666--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Almond Lemon Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the cake:<\/h4>\n<ul>\n<li>250 grams (1 1\/4 cups) sugar<\/li>\n<li>4 large eggs (at room temperature)<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>pinch of salt<\/li>\n<li>125 ml. (1\/2 cup) vegetable oil<\/li>\n<li>200 grams (1 cup) sour cream<\/li>\n<li>60 ml. (1\/4 cup) lemon juice<\/li>\n<li>2 tbsp. milk<\/li>\n<li>zest of 2 lemons<\/li>\n<li>60 grams (2\/3 cup) almond meal<\/li>\n<li>280 grams (2 cups) all-purpose flour<\/li>\n<li>10 grams (2 tsp.) baking powder<\/li>\n<\/ul>\n<h4>For the syrup:<\/h4>\n<ul>\n<li>125 ml (1\/2 cup) water<\/li>\n<li>80 grams (1\/3 cup) sugar<\/li>\n<li>zest of 1 lemon<\/li>\n<li>zest of 1 orange<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>In a large bowl whisk eggs, sugar, vanilla and salt until mixture is smooth.<\/li>\n<li>Add the oil in a thin stream while stirring and continue mixing well until it incorporated.<\/li>\n<li>Add sour cream, lemon juice, milk and lemon zest and beat well.<\/li>\n<li>Fold in almond meal, flour and baking powder, and stir just until blended.<\/li>\n<li>Transfer the batter into the pan and bake for about 35-40 minutes, until golden brown and a toothpick stuck in the center comes out with moist crumbs.<\/li>\n<li>Lemon syrup: in a small saucepan boil water, sugar and lemon and orange zest, and cook, stirring occasionally for 4-5 minutes, until the syrup is reduced slightly.<\/li>\n<li>Once the cake comes out of the oven pour the syrup on top. Cool the cake completely at room temperature.<\/li>\n<li>Sprinkle the cake with powdered sugar and garnish with some citrus peels and fresh mint leaves.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">If you do not like almonds you can use shredded coconut instead.<\/li>\n<li style=\"text-align: left\">Keep the cake in the refrigerator for up to 4 days. However, it is recommended to eat it at room temperature.<\/li>\n<li style=\"text-align: left\">You can freeze the cake for about a month. Defrost in the refrigerator or outside.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_1208\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1208\" class=\"wp-image-1208\" title=\"Lemon Almond Cake \" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2010\/04\/lemon_cake1.jpg\" alt=\"Lemon Almond Cake \" width=\"800\" height=\"1067\" \/><p id=\"caption-attachment-1208\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Lemon cake is simply one of my favorites when the days are getting a little colder. It&#8217;s so fragrant, moist and delicious, and makes the perfect treat next to a warm cup of coffee. This lemon almond cake will become one of your favorites as well \u2013 I&#8217;m sure! Almond Lemon Cake For the cake: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1572],"tags":[1830,1597,1841],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond Lemon Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This Almond Lemon Cake is one of the easiest cakes you can make. 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