Recipe: Easy Lemon-Almond Cake

EASY LEMON-ALMOND CAKE

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons finely grated lemon zest
1 1/2 teaspoons lemon extract
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup almond paste, room temperature
1/4 cup unsalted butter, room temperature
2 large eggs
confectioner's sugar (for dusting)

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Lightly butter an 8x1 1/2-inch round cake pan with straight side, line the bottom with parchment or wax paper, and butter and flour the paper.

Whisk together the flour, baking powder and salt in a small bowl; set aside.

Whisk the milk, zest, lemon extract and vanilla together in another small bowl; set aside.

Beat the granulated sugar, almond paste and butter with an electric mixer on low speed in a large bowl until the mixture begins to come together. Increase the speed to medium and beat, scraping down the side of the bowl, until light and fluffy.

Add the eggs, on at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the four. Transfer the batter to the prepared pan and smooth the top with a rubber spatula.

Bake for 30-35 minutes, until the cake is golden brown and a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes and turn out of the pan onto the rack to cool to room temperature. Remove the parchment paper and invert the cake.

Just before serving, lightly sift the confectioners' sugar over the top of the cake.

Servings: 8
Adapted from source: Luscious Lemon Desserts by Lori Longbotham, Alison Miksch, and Chronicle Books LLC Staff