I’m quite disturbed by the fact that it’s already August. Granted, I spent 2 weeks lounging by the beach and pool in sunny Florida and another weekend trying out all that Block Island had to offer, but I feel like summer is quickly coming to an end and I have a good list of activities to pack on the remaining sun-filled days. So while I’m hoping to squeeze a cake or two before it’s over, I may be lounging on the beach for another day or strolling around New York City or camping with the kids, but I’ll be sure to make up for it in September 🙂
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To make time for all these activities I need to bake quickly, like baking quickly. This is one of the first cakes I learned to make after getting married. It’s super quick to make, has a relatively short ingredient list, and is a great accompaniment to a strong cup of coffee in the morning 🙂. It has a denser crumb similar to pound cake but is very moist (and to ensure maximum “moisture”, make sure all ingredients are at room temperature!), It has a slight lemon flavor and a delicious crunchy almond on top. The kids and I decided we like it hot with whipped cream, but the best thing is that it’s even good later in the day eaten by hand while typing on the computer. Either way, it’s an easy and light summer dessert!
One year ago: German Blitztorte chocolate zucchini cake
,
also known as Lightning CakeRecipe for the joy of cooking makes 8 servings
Ingredients:
1 cup flour 1 teaspoon
baking powder 1/4 teaspoon salt 1/2 cup (1 bar) unsalted butter, softened 1 cup sugar 3 large eggs, room temperature 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice
1
/3 cup unblanched sliced almonds 1 heaping tablespoon sugar
Directions:
1. Preheat oven to 350 degrees (F). Grease and flour an 8-inch round cake pan and set aside. In a small bowl beat the flour, baking powder and salt.
2. In a large bowl,
or bowl of a standing mixer, cream the butter for about 3 minutes on medium speed. Gradually add the sugar and continue beating until fluffy and lightened in color, about 3-5 minutes. Beat 1 eggs at a time, scraping the sides and bottom of the bowl between each addition. Beat the lemon zest and juice. Add the flour mixture and mix until combined and the dough is smooth.
3. Spread the dough evenly in the prepared cake pan and sprinkle the almonds and sugar evenly on the surface (as you can see from my photos, it was a bit heavy in the middle of the cake and the center didn’t rise as high as it should). Bake in a preheated oven 30-35 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes before investing in a rack, flip the cake upwards so that it cools completely. It can be served hot or at room temperature and is best within the first 24 hours.
I also want to extend a HUGE thank you to Erin’s DC Kitchen and 350 degrees for giving me the Inspirational Blogger Award! I really appreciate their kindness Check 🙂 out their fabulous blogs to read some fun facts about them!
Erin’s DC Kitchen
at350degrees
