Lemon Almond Butter Cake

A few weeks ago, I was an extra for a cake baking competition TV show, but sadly no cake was served during the shoot.  I was so disappointed that I went home and baked a Lemon Almond Butter Cake.  Disappointment turned into elation when the cake turned out to be one of the most amazing things I’ve baked.  The combination of rich, tart lemon curd nestled throughout a light fluffy almond cake makes this cake dangerously irresistible.  It takes a bit of extra time to make the lemon curd from scratch, but the cake itself comes together pretty quickly.

A few days later, I couldn’t stop thinking about how good the cake tasted, so I experimented with adding Nutella (instead of lemon curd) which made the Nutella fans in my life very happy.  Fast forward to a few days after that, I wanted to pull together a quick dessert and used strawberry jam as the add in.  Again, deliciousness ensued.  It appears you just can’t go wrong with this cake recipe.

Lemon Almond Butter Cake.  The globs of lemon curd make the flavors of this cake over the top in the best possible way.

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Lemon Almond Butter Cake.  My brother ate three slices of this.

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Nutella Almond Butter Cake.  How can you not get excited about a dessert that involves Nutella?

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Strawberry Jam Almond Butter Cake.  Another successful flavor pairing.

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Lemon Almond Butter Cake

Makes 8 servings
(adapted from NY Times Cooking)

Ingredients

Lemon Curd

Grated zest and juice of 2 medium or large lemons
¾ cup plus 2 tablespoons sugar
4 large eggs
6 tablespoons unsalted butter, cubed
Cake
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
3/4 to 1 cup plus 1 to 2 tablespoons sugar (I used 3/4 cup when I baked this with the Nutella topping)
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs
½ cup almond flour

Directions

Lemon Curd

  1. In a medium sized saucepan, beat together the lemon zest, lemon juice, sugar, and eggs.
  2. Add the butter, and place over a saucepan over low heat until the butter melts.
  3. Over low-medium heat, cook the mixture while stirring constantly with a rubber spatula or wooden spoon, until it thickens into curd (I like to do this slowly over lower temperature so that the egg doesn’t cook too quickly.  Depending on the heat you use, it could take about 5-12 minutes to get the curd to the right consistency.  Do not let it boil!  For a visual of how to tell when your lemon curd is ready, check out this page.).
  4. Using a fine sieve, strain the lemon curd into a bowl (this will help get rid of any cooked egg whites and ensure the curd is smooth).
  5. Press plastic wrap onto the surface of the lemon curd to keep a skin from forming. Refrigerate the lemon curd until it is cool (at least 1 1/2 hours).

Cake

  1. Preheat the oven to 350°F.
  2. Grease a 9-inch spring-form pan with 1 tablespoon of butter, and dust with 1 tablespoon of flour, shaking out the excess.  Or line an 8×8 inch pan with parchment (no buttering or flouring needed).
  3. In the bowl of an electric mixer, cream together 8 tablespoons of butter and 3/4 (or 1 cup with you want your cake a little sweeter) cup of sugar until light and fluffy.
  4. In a small bowl, stir together 1 cup of flour, baking powder, and salt.
  5. Stir the dry ingredients into the butter-sugar mixture, and mix until combined (don’t overmix).
  6. In a small bowl, whisk the eggs until they start to foam. Do not overbeat or the cake will be tough.
  7. Add the eggs and the almond flour to batter, and mix until well combined.
  8. Scrape the cake batter into the prepared pan, and spread it evenly.
  • Drop 8 individual tablespoons of lemon curd (or whatever add-in you’re using) around the perimeter of the batter, leaving a 1-inch border, and space the drops evenly.  Drop 3 to 4 tablespoons of lemon curd into the center of the batter. (You will have leftover lemon curd which you can refrigerate for another use.  It’s also OK to use all of the lemon curd.).
  • Sprinkle the top of the cake with 1 tablespoon of sugar (optional.  I did this for the lemon curd version but not for the Nutella or strawberry jam add-in versions).
  • Bake the cake until it is toasty brown on top and a toothpick inserted into the cake (not the curd) comes out clean, about 30-40 minutes.
  • After letting the cake cool on a rack for 10 minutes, remove the sides of pan, and cool completely.  Or if you’re baking in an 8×8 inch pan, remove the cake by using the parchment paper.

Note:  The lemon curd version of this cake should be stored in an airtight container in the refrigerator for up to 4 days.  The Nutella and strawberry jam versions can be stored in an airtight container at room temperature for 3-4 days.

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