It’s been several months since I’ve posted so I figured I’d jump back on the wagon with this cake. My mom brought me a box of 50+ lemons from her new orchard (congrats!) on Monday so I’m experimenting with all sorts of ways to use them up. So far I’ve tried lemonade, lemon thyme risotto, and lemon almond cake. I might even try lemon pudding a girl’s dinner on Saturday. This recipe comes from the How to be a Domestic Goddess cookbook by Nigella Lawson. It’s probably my favorite cookbook for desserts and my go-to resource when I need to make something special. This recipe did not disappoint – and it took less than 10 minutes from the time I grabbed the ingredients to putting the pan in the oven!
Damp Lemon and Almond Cake, courtesy of Nigella Lawson
1 cup softened unsalted butter (2 sticks)
3/4 cup of sugar (I used slightly less since I had Meyer lemons which tend to be sweet.)
4 large eggs
1/3 cup all-purpose flour
1 1/3 cups ground almonds
1 teaspoon almond extract
grated zest and juice of 2 lemons
8 inch cake pan lined with a piece of buttered parchment
Preheat oven to 350 degrees F.
Cream together butter and sugar until almost white. Add eggs one at a time, with a quarter of the flour mixed in after each one. When everything is incorporated, gently stir in ground almonds, almond extract, lemon zest, and juice.
Pour the mixture into the cake pan and bake for about 45 minutes to 1 hour. Check on it after 30 minutes to make sure the top isn’t burning – if it is, cover it with foil. The cake is done when a skewer comes out cleanish – “you want dampness but no battery goo”. After you remove it from the oven, let it cool for five minutes before turning it out onto a wire rack.
Nigella recommends wrapping it in a tin foil and leaving it for a few days to get it really nice and dense. Yeah right…