Almond Lemon Tea Cake Recipe

Ingredients for Almond Lemon Tea Cake

• Cake Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• Vanilla Extract
• 1 cup almond paste
• 1 1/2 cups granulated sugar
• Unsalted Butter
• Lemon Zest
• Orange Zest
• 1/4 cup fresh lemon juice
• Fresh Orange Juice

How to Make Almond Lemon Tea Cake

1. Position a rack in the lower third of your oven and preheat to 350°F (175°C).
2. Lightly butter and flour an 8-inch tube pan or a 9x5-inch loaf pan. Tap out any excess flour.
3. In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Repeat sifting process once more for a lighter cake.
4. In a small bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract until well combined.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup almond paste on low speed until it breaks up (about 1 minute, depending on its consistency).
6. Gradually add 1 1/2 cups granulated sugar in a slow, steady stream, beating until fully incorporated. Avoid adding sugar too quickly to ensure proper incorporation with the almond paste.
7. Cut 1/2 cup (1 stick) unsalted butter into 1 tablespoon pieces. Add butter one tablespoon at a time to the almond paste mixture while mixing on low speed. Continue for approximately 1 minute.
8. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and then turn the mixer to medium speed.
9. Beat until the mixture is light in color and fluffy (about 3-4 minutes).
10. With the mixer running on medium speed, slowly add the whisked eggs in a steady stream, mixing until just combined.
11. Stop the mixer, scrape down the sides again, and then mix on medium speed for another 30 seconds.
12. Add the zest of 1 lemon and 1 orange, mixing with a wooden spoon.
13. Gradually add the dry flour mixture to the wet ingredients in batches, mixing after each addition until just combined. Be careful not to overmix.
14. Scrape down the sides of the bowl one last time.
15. Gently spoon the batter into the prepared pan, smoothing the surface with an offset spatula.
16. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched.
17. Let the cake cool in the pan on a wire rack for 5-7 minutes.
18. Meanwhile, prepare the glaze: In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons fresh orange juice, and 1/4 cup granulated sugar.
19. Place the wire rack over a sheet of waxed paper or foil to catch drips. Invert the cake onto the rack.
20. Brush the warm cake generously with the glaze.
21. Let the cake cool completely on the rack.
22. Once cool, transfer the cake to a serving plate. Serve at room temperature and enjoy!