Lemon Cream Cheese Almond Cake.
Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, lemon cream cheese almond cake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Lemon Cream Cheese Almond Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Lemon Cream Cheese Almond Cake is something which I have loved my whole life. They're nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have lemon cream cheese almond cake using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lemon Cream Cheese Almond Cake:
- {Make ready of Topping.
- {Prepare of sugar.
- {Take of lemon zest.
- {Take of almond slices.
- {Prepare of Cake.
- {Make ready of all purpose flour.
- {Take of baking powder.
- {Make ready of baking soda.
- {Take of salt.
- {Get of unsalted butter, softened but still cool.
- {Get of sugar.
- {Prepare of sugar.
- {Make ready of lemon zest.
- {Prepare of lemon juice.
- {Take of eggs.
- {Get of vanilla extract.
- {Get of sour cream.
- {Get of cream cheese, softened.
Steps to make Lemon Cream Cheese Almond Cake:
- 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..
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