Name: Lemonade Cake (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 10 servings
Cuisine: French
Ingredients: 1 1/2 cups Almond Flour; 1/2 cup All-Purpose Flour; 3/4 cup Granulated Sugar; 1 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Unsalted Butter-softened; 3 Large Eggs; 1/4 cup Meyer Lemon Juice; 1 tbsp Meyer Lemon Zest; 1 tsp Almond Extract; 1/2 cup Lemon Curd-homemade

Recipe tier

Cake
1 1/2 cups 180 g Almond Flour
1/2 cup 60 g All-Purpose Flour
3/4 cup 150 g Granulated Sugar
1 tsp 5 mL Baking Powder
1/4 tsp 1.25 mL Salt
1/2 cup 120 mL Unsalted Butter-softened
3 3 Large Eggs
1/4 cup 60 mL Meyer Lemon Juice
1 tbsp 15 mL Meyer Lemon Zest
1 tsp 5 mL Almond Extract
Lemon Curd Glaze
1/2 cup 120 mL Lemon Curd-homemade

Equipment

9-inch springform pan
Mixing bowls
Whisk
Toothpick
Stand Mixer (optional)

Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a bowl, whisk together Almond Flour, All-Purpose Flour, Sugar, Baking Powder, and Salt.
Cream together softened Butter and Sugar until light and fluffy.
Beat in Eggs one at a time, then stir in Meyer Lemon Juice, Meyer Lemon Zest, and Almond Extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared springform pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare Lemon Curd (see separate recipe).
Once the cake is completely cool, drizzle with Lemon Curd Glaze.