Hi, I’m Elise. Today, I’m gonna show you how to prepare lemon cream cheese almond cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Cream Cheese Almond Cake Recipe
Lemon Cream Cheese Almond Cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Lemon Cream Cheese Almond Cake is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook 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 Topping
- Prepare 1/4 cup sugar
- Make ready 1 1/2 tsp lemon zest
- Prepare 1/2 cup almond slices
- Prepare Cake
- Make ready 2 1/4 cup all purpose flour
- Get 1 1/8 tsp baking powder
- Get 1 1/8 tsp baking soda
- Prepare 1 tsp salt
- Prepare 10 tbsp unsalted butter, softened but still cool
- Prepare 1 1/8 cup sugar
- Prepare 5 tbsp sugar
- Make ready 1 tbsp lemon zest
- Prepare 4 tsp lemon juice
- Prepare 4 large eggs
- Prepare 5 tsp vanilla extract
- Make ready 1 1/4 cup sour cream
- Take 8 oz cream cheese, softened
Instructions 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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