Lemon Almond Buttermilk Loaf With Balsamic Strawberries Recipe

Name: Lemon Almond Buttermilk Loaf With Balsamic Strawberries
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this exquisite Lemon Almond Buttermilk Loaf, elevated with a tangy balsamic strawberry topping! Adapted from a Bon Appetit classic (April 1999), this recipe boasts exceptional taste and texture. We use Bob's Red Mill almond meal for convenience, but you can grind your own. Looking for a buttermilk substitute? Yogurt, sour cream, or milk work perfectly. Prepare to be amazed!

Prep Time 20 mins

Cook Time 80 mins

Calories 398.9 kcal

Protein 11g

Rating 5.0 (1 Reviews)

Lemon Almond Buttermilk Loaf With Balsamic Strawberries

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.