Zutaten für Lemon Almond Buttermilk Loaf With Balsamic Strawberries
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar (for strawberries)
- 1 3/4 cups (3 1/2 sticks) unsalted butter
- 4 large eggs
- 2 teaspoons almond extract
- 1 1/2 cups buttermilk
- 1 1/2 cups almond meal
- Lemon Zest
- Fresh Lemon Juice
- 1 pint strawberries
- 1 tablespoon balsamic vinegar
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Zubereitung von Lemon Almond Buttermilk Loaf With Balsamic Strawberries
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x5x2 1/2-inch metal loaf pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 3/4 cups (3 1/2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons almond extract.
- Gradually add the dry ingredients and 1 1/2 cups buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Fold in 1 1/2 cups almond meal and the zest of 2 lemons.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is deep golden brown and cracked.
- Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze: In a small bowl, whisk together 1/2 cup granulated sugar and 5 tablespoons lemon juice until the sugar dissolves.
- Once the cake is completely cool, poke holes all over the top using a skewer or toothpick.
- Brush the entire cake generously with the lemon glaze, allowing it to soak in between applications.
- Prepare the balsamic strawberries: In a medium bowl, gently toss 1 pint of strawberries, 2 tablespoons granulated sugar, and 1 tablespoon balsamic vinegar. Let stand at room temperature for at least 1 hour, or up to 3 hours, to allow the juices to develop.
- Once the cake is completely cool, slice and serve with the balsamic strawberries.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
164g
Fat
40g
Carbs
19g
