Almond Lemon Cake
Overview
I really want to love lemons and make desserts related to them. Today I will introduce to you a very simple cake, but it is also very delicious home baking
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Ingredients
Steps
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Preheat the oven to 180 degrees Celsius. The butter, sour cream and eggs must be brought to room temperature first. Beat the butter and then add the sugar
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Use a whisk to mix for 3 to 4 minutes until fluffy
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Add vanilla extract and eggs, add four eggs one by one and mix well before adding the next egg
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Add sour cream and stir until even. The final mixture will look like small lumps. This is because water and oil do not mix, which is normal
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Add baking powder, salt and lemon zest to low-gluten flour and mix well
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Add the flour and freshly squeezed lemon juice to the mixture in step 4 in three batches, mixing well after each addition before adding the next batch. In order to prevent the batter from becoming stiff, I used a rubber spatula to stir in this step
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Place a piece of oil paper or tin foil on the bottom of the mold, apply a layer of melted butter on the edge, pour the batter, smooth the surface with a rubber spatula, and evenly sprinkle almond slices. I am using a cake mold with a diameter of 20 cm
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Place in the middle layer of the oven and bake for about 40 to 50 minutes, or insert a toothpick and pull it out. If the surface of the toothpick comes out clean, the cake is done. Take out the cake and let it cool on a rack
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You can unmold the cake when it is no longer hot. Be sure to taste it while it is still hot. It is crispy on the outside and moist on the inside. It tastes great. The remaining cake can be stored in an airtight container at room temperature. Although the cake has been stored for a day, it will not have a crispy skin, but the taste will be more fragrant
