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Lemon-Almond Butter Cake

Regina Schrambling
  • 150 minutes
  • Serves 8

INGREDIENTS

Grated zest and juice of 2 lemons

3/4 cup

plus 2 tablespoons sugar

4

extra-large eggs

6 tbsp

unsalted butter, cubed

9 tbsp

unsalted butter, softened

1 cup

plus 1 tablespoon flour

1 cup

plus 1 to 2 tablespoons sugar

1 tsp

baking powder

1/2 tsp

kosher salt

2

extra-large eggs

1/2 cup

ground toasted almonds

2 tbsp

toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tbsp

almond liqueur (optional)