Lemon Lime And Almond Cake Food

LEMON ALMOND CAKE {DOLCE DI AMALFI}

Steps:

• Preheat oven to 325 degrees F, and spray a 9-inch springform pan with baking spray.
• In a bowl, mix together the cornmeal, flour, baking powder, and salt.
• Place the almonds in the bowl of a food processor with a steel blade, and pulse the almonds with the sugar, until the almonds are finely ground.
• Cut the ends off of the lemon, and then cut the rest of it into chunks (including the remaining peel), discarding any seeds.
• Add the lemon to the almond mixture and process until blended.
• Add the olive oil, milk, and eggs, and process for 1 minute.
• Add the cornmeal mixture and pulse until mixed.
• Pour the batter into the prepared pan, and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
• Cool for 10 minutes then remove the cake from the pan and cool to room temperature on a wire rack.
• Once completely cool, dust the top of the cake with powdered sugar.

LEMON ALMOND CAKE WITH LEMON GLAZE

Steps:

• Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
• Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
• Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
• Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
• In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
• Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
• Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
• When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

DELICIOUS LEMON LIME LOAF

Steps:

• Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
• In a large bowl, cream the butter and sugar. Add the eggs and yogurt, lemon and lime zest, and lemon and lime juice and beat until everything is thoroughly mixed, about 30 seconds.
• In a medium-sized bowl, whisk the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
• Pour the batter into the loaf pan and bake in for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.

LEMON AND LIME BATTENBERG

Steps:

• Preheat the oven to 350°F180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the center of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the center as possible.
• Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
• In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
• Add the lemon juice, lemon zest and a little yellow food coloring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food coloring, mixing until fully combined.
• Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
• Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have colored in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2x2cm (3/4x3/4 inches). This will create perfect squares that stack properly on top of one another.
• Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate color on top of the bottom layer to create the checkerboard effect with the four strips.
• Lightly dust the worktop with confectioners' sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18x20cm (7x8-inches). Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
• Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.

LEMON ALMOND SOUR CREAM POUND CAKE

Steps:

• Preheat Oven to 325°.
• Next butter and flour a large Tube or Bundt pan.
• Cream together Sugar and Butter.
• Then add Sour cream and Yogurt.
• Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
• Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
• Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.

LEMON-ALMOND BUTTER CAKE

Steps:

• Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
• Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
• Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
• In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
• Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
• Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
• If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

LEMON & LIME BATTENBERG FROM CRAVE

Steps:

• You will also need a 20 x 20cm cake tin.
• Preheat the oven to 180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the centre of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the centre as possible.
• Cream the butter and sugar together in a bowl for 4-5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1-2 tablespoons of the flour if the mixture curdles.
• In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
• Add the lemon juice, lemon zest and a little yellow food colouring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food colouring, mixing until fully combined.
• Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20-25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
• Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have coloured in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2 x 2cm. This will create perfect squares that stack properly on top of one another.
• Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate colour on top of the bottom layer to create the chequerboard effect with the four strips.
• Lightly dust the worktop with icing sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18 x 20cm. Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
• Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
• Recipe courtesy of CRAVE by Martha Collison. Get the book here: https://www.amazon.com/Crave-Brilliantly-indulgent-Martha-Collison/dp/0008238634.

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

FLOURLESS ITALIAN ALMOND-LEMON CAKE

Steps:

• Gather the ingredients.
• Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
• Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
• Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
• Coarsely chop the lemons-peels and all.
• Put the lemons through a food mill with a coarse disk.
• Mill the lemons again with a fine disk in a food mill.
• Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
• Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan .
• In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
• Beat in the lemon cream and almond meal.
• In a separate, clean, dry bowl, whip the egg whites to firm peaks .
• Gently fold the whites and baking powder into the lemon mixture.
• Pour the batter into the prepared pan.
• Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
• Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
• Dust lightly with confectioners' sugar.

LEMON SPONGE CAKE RECIPE

Steps:

• Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
• Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
• Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
• When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
• Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
• To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.

LEMON AND LIME CAKE

Steps:

• Preheat oven to 200 degrees C (180 fan oven)
• Whisk the sugar and butter until light and fluffy
• lightly whisk the eggs and slowly beat into the butter and sugar mixture
• fold in the flour, lime and lemon zest and juice, sultanas and almonds
• Pour the mixture into a well greased cake tin or loaf tin
• Bake for 45 minutes or until a skewer pushed into the centre comes out clean
• Leave for a few minutes in the tin before turning out onto a rack to cool