How to Make Almond Lemon Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and Splenda brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the almond flour.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
84g
Fat
42g
Carbs
10g
