Lemon Cream Cheese Almond Cake
Lemon Cream Cheese Almond Cake

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, lemon cream cheese almond cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lemon Cream Cheese Almond Cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Lemon Cream Cheese Almond Cake is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon cream cheese almond cake using 18 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Cream Cheese Almond Cake:
  1. Prepare Topping
  2. Take 1/4 cup sugar
  3. Take 1 1/2 tsp lemon zest
  4. Take 1/2 cup almond slices
  5. Make ready Cake
  6. Get 2 1/4 cup all purpose flour
  7. Prepare 1 1/8 tsp baking powder
  8. Make ready 1 1/8 tsp baking soda
  9. Make ready 1 tsp salt
  10. Take 10 tbsp unsalted butter, softened but still cool
  11. Make ready 1 1/8 cup sugar
  12. Make ready 5 tbsp sugar
  13. Get 1 tbsp lemon zest
  14. Make ready 4 tsp lemon juice
  15. Get 4 large eggs
  16. Take 5 tsp vanilla extract
  17. Get 1 1/4 cup sour cream
  18. Prepare 8 oz cream cheese, softened
Steps to make Lemon Cream Cheese Almond Cake:
  1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350°. Spray 10-inch tube pan with vegetable oil spray. Stir sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
  2. FOR THE CAKE: Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. Using stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give batter final stir by hand.
  3. Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 cup reserved batter and mix until incorporated. Spoon cream cheese mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-eight motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle sugar topping evenly over batter and gently press into batter to adhere.
  4. Bake until top is golden and just firm, and skewer inserted in cake comes out clean (skewer will be wet if inserted in cream cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Let cake cool in pan on wire rack for 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping side down); remove tube pan, place wire rack on top of cake, and invert cake sugar side up. Let cool to room temperature, about 1 1/2 hours, before serving.

So that is going to wrap it up for this special food lemon cream cheese almond cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!