Friday, January 13, 2012

Pucker Up!

Sweet and Sour Lemon Almond Cake
Nearly two weeks into 2012 and I'm still trying to find uses for the 3 pound bulk container of sour cream I purchased to make various dips and appetizers for our swanky New Years bash! I love baking cakes with sour cream because it makes for such rich texture with a hint of zip. With Barb coming by for dinner last night, I decided to experiment with making a sweet/tart treat to end the meal. Here's the result- a moist, nutty, delicious cake with lemony zing!

- 1/2 c. almond meal
- 1/2 c. cake flour 
- 1 tsp. baking powder
- 1/2 c. unsalted butter, room temperature
- 1 tsp. vanilla extract
- 1/2 c. sour cream
- 1/4 c. lemon curd
- 1 1/2 c. powdered sugar, divided
- 4 egg yolks
- 2 large eggs
- 1/2 c. sliced almonds
- 1 Tbsp. fresh lemon juice

Preheat oven to 350˚F. Butter and flour an 8" round baking pan, tapping out the excess flour. Set aside. In a small bowl, whisk together flour, almond meal, and baking powder. Set aside. In a large mixing bowl cream together butter, lemon curd, and 1 cup of the powdered sugar with an electric mixer. Add vanilla extract and beat until smooth. Add eggs and yolks, one at a time, alternating with portions of the flour mixture, beating together thoroughly after each addition. Gently fold the sour cream into the batter. Pour batter into prepared baking pan and cook in oven for about 35 minutes until cake is baked through completely and a toothpick inserted in the middle comes out clean.

Remove baked cake from oven and allow to cool in pan for five minutes before turning out onto a wire rack to cool completely. When the cake is cool, make the lemon icing by whisking together lemon juice and remaining powdered sugar, adding more powdered sugar if the icing is too thin. Spoon the icing over the cake, allowing it to drip down the sides. (Place a piece of waxed paper underneath the wire rack to keep the icing from getting all over your work surface.) Sprinkle almonds over the top of the cake.

Serve slices of cake for dessert with tea! So very yummy! (Also great for a breakfast treat with your morning coffee!)

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