Lemon Almond Tea Food

ZESTY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
• Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
• Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
• Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

LEMON ALMOND TEA

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

ALMOND FLOUR LEMON RASPBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.
• In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.
• In a separate large bowl, mix together the almond flour, baking soda, and salt.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Gently fold the lemon zest and raspberries into the batter.
• Spoon the batter into the muffin tins.
• Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.

LEMON LIME ALMOND TEA

Steps:

• In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.

LEMON-ALMOND SCONES

Steps:

• Preheat oven to 350°.
• Line a rimmed baking sheet with parchment paper. Set aside.
• In a large bowl, combine flour, ⅓ cup sugar, baking powder, salt, and lemon zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add chopped almonds, stirring to combine. Set aside.
• In a liquid-measuring cup, combine 1 cup plus 2 tablespoons cream and lemon extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¾-inch flower-shaped cutter, cut 13 scones from dough. Place scones 2 inches apart on prepared pan. Brush scones with remaining 1 tablespoon cream. Sprinkle remaining 1 teaspoon sugar evenly over scones.
• Garnish the center of each scone with a few sliced almonds, if desired.
• Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
• Serve warm or at room temperature.
• In a small saucepan, combine sugar and water, whisking well. Cook over medium-high heat until sugar melts, 3 to 5 minutes. Remove from heat, and set aside to cool completely.
• Use immediately, or store in an airtight container in the refrigerator until needed.

EASY ITALIAN ALMOND TEA CAKE

Steps:

• Place oven rack in middle position. Preheat the oven to 300 degrees. Grease and line a 9 inch cake pan with parchment.
• Toast almonds in a non-stick skillet until lightly golden brown. Place the almonds, flour, salt, baking powder, and baking soda into a food processor bowl, and pulse until finely ground, about 8-10 pulses. Remove the almond and place in a bowl, set aside.
• In the same food processor, beat together the eggs, sugar, 1 tablespoon of lemon zest, and almond extract. Beat together until light and fluffy, about 90 seconds.
• Turn the food processor on, and slowly pour in the melted butter, and vegetable oil.
• Add in the almond/flour mixture, and pulse to beat together about 5-6 times.
• Pour the mixture into the prepared cake pan. Sprinkle the last 1/3 cup of toasted almonds on top of the batter. In a small dish, use your fingers to combine the last 2 tablespoons of sugar and last 1 teaspoon of lemon zest. Sprinkle the sugar on top of the almonds and batter in the cake pan.
• Bake the cake for between 55 minutes, to 1 hour and 5 minutes. Mine was perfect at 1 hour. Allow the cake to cool in the pan, on a wire rack, for 15 minutes, and then run a knife around the edge. Tip the cake over and release it from the pan, and remove the parchment paper. Allow it to cool completely on a wire rack. Slice and serve.

LEMON ALMOND TEA BREAD

Steps:

• 1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
• 2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
• 3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
• 4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
• 5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves

ALMOND-LEMON TEA CAKE RECIPE

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, knocking out the excess flour.
• Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won't break up as well.
• Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
• Add the citrus zests and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
• Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
• To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and gently invert the cake onto the rack. If the cake does not want to release, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don't attempt to move it.
• When the cake is cool, transfer it to a serving plate, using two crisscrossed icing spatulas or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well-wrapped, for 1 week in the refrigerator.

KETO LEMON COOKIES

Steps:

• Cream the butter, cream cheese, 4 tbsp lemon juice and lemon zest together with the powdered erythritol until smooth. Use a food processor or an electric mixer.
• Add the egg and mix until well-combined. Last, add the almond flour and mix.
• The dough is fairly soft at this stage. Wrap it in cling film and place either in the fridge for 20 - 30 minutes or in the freezer for about 10 minutes.
• Pre-heat the oven to 180 Celsius / 356 Fahrenheit.
• Line a baking tray with parchment paper. Form 12 cookie dough balls and place them on the tray, flattening them slightly with your hand.
• Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).
• Remove from the oven and let cool completely.
• Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.

LEMON ALMOND TEA CAKES

Steps:

• Preheat oven to 350 degrees. Grease 4 mini bundt pans with baking spray.
• In the bowl of a food processor, combine the sugar, lemon zest and the contents of the two black tea bags. Process together for 1-2 minutes until fragrant and tea grounds are well processed.
• In a small bowl, combine the flours and baking powder.
• In a large bowl, whisk the eggs with an electric mixer on medium speed until they are light in color, a full 5 minutes.
• Still mixing, slowly add in the sugar-tea mixture and mix until combined. Add the oil, buttermilk, vanilla extract, almond extract, and lemon juice.
• Add the dry ingredients all at once and mix on low speed until well combined.
• Divide batter evenly into prepared mini bundt pans, filling each ⅔ full.
• Bake cakes for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in pan before turning cakes onto a wire rack. Serve with a dusting of confectioner's sugar or a drizzle of honey.

LEMON ALMOND TEA

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5-10 minutes. Discard tea bags. , Stir sugar into tea until dissolved. Stir in the cold water, lemonade concentrate and extract. Serve over ice.

LEMON ALMOND ICED TEA

Steps:

• Bring water to a boil in a saucepan.
• Remove from heat add tea bags.
• Steep for 10 minutes.
• Put lemon slices into a large pitcher, giving them each a squeeze as you go.
• Add sugar into pitcher.
• Mix in tea.
• Add flavorings and pop right before serving.

LEMON ALMOND TEA COOKIES

Steps:

• Preheat oven to 375 degrees and place oven rack in highest possible position.
• In the bowl of a stand mixer with paddle attachment, or by hand, blend flour, sugar and ground almonds until combined.
• Add all other ingredients and mix to a stiff dough. (I switched to a dough hook because the batter is thick and heavy and I didn't want to burn out the motor)
• Pour dough onto counter and divide into eight logs. Cut each log into three then each piece into three again yielding 72 pieces.
• Roll each piece into a ball and press down to form a cookie about 2 ¼ inches in diameter and about 3/8th inch thick.
• Line up two dozen per parchment lined cookie sheets (the cookies do not spread when baked) and bake one pan at a time for exactly 12 minutes. They will be blonde in color both on top and bottom. If you try to brown them, they get really hard once they cool. Twelve minutes yields a nice firm but chewy cookie.

LEMON CAKE

Steps:

• Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of an 8-in [20-cm] cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set the pan aside.
• In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt.
• In a large bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until the sugar is dissolved (test by rubbing some of the mixture between two fingers). Whisk in the vanilla, lemon zest, and lemon juice. Whisk in the flour mixture.
• Pour the batter into the prepared pan, being sure to use a rubber spatula to get it all out of the bowl. Hold the pan just a little bit above the counter and then drop it on the counter to eliminate any air bubbles.
• Bake until the cake is beautifully golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer the cake, still in its pan, to a wire rack and let it cool completely. Once cool, use a dinner knife to loosen the edges of the cake from the pan and invert it onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment. Invert the cake one more time onto a serving platter so the flat side is down and the domed side is up.
• Just before serving, dust the cake with powdered sugar.

ALMOND-LEMON TEA CAKE

Steps:

• Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
• Position a rack in the lower third of the oven; preheat oven to 350°.
• Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
• Make the cake: sift together the flour, baking powder, and salt twice.
• In a small bowl, combine the eggs and vanilla; whisk just to combine.
• In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
• This can take up to a minute, depending on how soft and warm it is.
• Slowly add the sugar in a steady stream, beating until incorporated.
• If you add the sugar too quickly, the paste won't break up as well.
• Cut butter into 1 tablespoon pieces.
• Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
• Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
• Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
• With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
• Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
• Add in the citrus zest and mix in with a wooden spoon.
• Finally, add the flour mixture in batches, stirring after each addition until incorporated.
• Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
• Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
• Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
• Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
• Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
• When the cake is cool, transfer it to a serving plate; serve at room temperature.

ALMOND LEMON ICED TEA

Steps:

• 1. Bring 4 cups water to a boil. Add teabags and boil for 5-10 minutes. Remove from heat and let steep for at least 15 minutes.
• 2. Combine tea, lemonade, sugar, and almond extract in a 2-quart pitcher. Stir until sugar is dissolved. (If you prefer your tea a little sweeter, increase sugar to 3/4 cup)
• 3. Add enough ice cubes to fill pitcher, stir until ice is melted, place in refrigerator. Garnish with fresh mint sprigs if desired.

LEMON TEA BREAD

Steps:

• Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
• Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
• Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.