My neighbor has been generously providing me with an abundance of Meyer lemons, so I apologize if I have featured too many dishes including lemons. The idea for this cake originated from some extra lemon curd that I had. Topped with tangy lemon curd, this buttery pound cake is rich and buttery with toasted almonds for a satisfying crunch. Toss the cake batter with the lemon curd and bake. A mug of strong coffee is the perfect accompaniment to this dessert. If you’d want a larger cake, you’ll need to double the recipe since it only makes a little cake.
Things needed:
butter, 113 grams
sugar, half a cup
One cup of flour
One-third cup of almond flour
a teaspoon of baking soda
1/4 teaspoon of salt Two big eggs
Use two tablespoons of sour cream.
1/2 cup of lemon curd
1/3 cup of almonds, sliced
teaspoon of lemon zest
In a large bowl, whisk together the flour, almond meal, baking powder, salt. Rearrange after thoroughly mixing. Set up a loft pan and coat it with oil. Heat oven to 350 degrees Fahrenheit.
Next, beat the butter and sugar until they are combined well. Gradually beat in the eggs until fully incorporated. Sour cream and zest from one lemon should be added. Blend everything together.
3. Add the flour while the mixer is on low speed. Blend everything together.
Step 4: Evenly distribute batter into baking pan. Cover the cake with the lemon curd and smooth the top. Add the sliced almonds on top.
5. Ensure that the wooden pick comes out clean when tested after 35 to 40 minutes of baking. The lemon curd may still be runny, so let it cool in the pan for 15 minutes before taking it out. Allow it to cool entirely before slicing.