Lemon Cream Cheese Almond Cake. Lemon Ricotta Cake is an easy Italian cake made from ricotta cheese and almonds. This gluten-free flourless cake can be made with or without leavening. Lemon ricotta cake is a rich and delicious Italian dessert.
In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. You can cook Lemon Cream Cheese Almond Cake using 18 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lemon Cream Cheese Almond Cake
- Prepare of Topping.
- You need 1/4 cup of sugar.
- You need 1 1/2 tsp of lemon zest.
- It’s 1/2 cup of almond slices.
- Prepare of Cake.
- You need 2 1/4 cup of all purpose flour.
- You need 1 1/8 tsp of baking powder.
- It’s 1 1/8 tsp of baking soda.
- You need 1 tsp of salt.
- You need 10 tbsp of unsalted butter, softened but still cool.
- You need 1 1/8 cup of sugar.
- Prepare 5 tbsp of sugar.
- It’s 1 tbsp of lemon zest.
- It’s 4 tsp of lemon juice.
- It’s 4 large of eggs.
- Prepare 5 tsp of vanilla extract.
- It’s 1 1/4 cup of sour cream.
- Prepare 8 oz of cream cheese, softened.
Whisk together the yogurt and lemon. Soft and moist almond cake with a hint of cinnamon, filled with lemon cream cheese frosting and coated in lemon buttercream. I made this Almond and Lemon Cake specifically for my sister. I was so bored and I just wanted to bake.
Lemon Cream Cheese Almond Cake step by step
- 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..
- 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..
- 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..
- 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..
In this video I share with you my Lemon/Limoncello Cake recipe. Light, moist and perfect for spring! Lemon Meringue CheesecakeLemon Cream Cheesecake Topped with Layers of Lemon Mousse and Renee's SpecialOne-Half of a Fresh Turkey Sandwich or Chicken-Almond Salad Sandwich, a Raspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. Lemon cake, lemon pasta, lemon cupcakes, lemon muffins…they say they're too sour. BUT they drink lemonade, and can't seem to get enough Sour Patch Kids The cream cheese frosting on this cake is AMAZING!
