Almond Flour Pound Cake and Lemon Cake

I really enjoy the taste and texture of almond flour cakes. Here are a couple of recipes
that use it:


Almond Flour Pound CakeYield: Makes 9 (1-inch) slices

Ingredients:
1/2cup (1 stick) butter, softened
1/2cup cream cheese, softened
1 Cup Sugar
2 tablespoons brown sugar
4 eggs
1 teaspoon vanilla
2 cups almond flour**
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 tablespoon honey roasted sliced almonds
Berries and whipped cream (optional)


Preparation:

1.Preheat oven to 350°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
2.Beat butter, cream cheese, sugar and brown sugar in large bowl with electric mixer until well blended.
3.Add eggs, one at a time, beating after each addition. Beat in vanilla.
4.Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
5.Pour into prepared pan; sprinkle with honey-roasted almonds. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Serve with berries and whipped cream, if desired.

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Lemon Cake

2 sticks soft butter Or 1 stick butter and 4% cream cheese.
5 eggs
2 cups almond flour
1 tsp. baking powder
1 tsp lemon extract or fresh lemon juice
1 tsp. vanilla extract
1 cup Sugar

Cream butter and sugar well. Add eggs and beat well. Add all dry stuff to mix. Add lemon and vanilla extracts. Pour into greased 9" or 10" springform pan or 9" round cake pan. Bake at 350 for 55 min.

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** Almond Flour or Meal: How to Use it and Where to Get It

http://lowcarbdiets.about.com/od/products/p/almondmeal.htm

for later. Not that I'm into the low-carb fad, but I love almond flour. And lemon! :9

One of the few processed foods I still buy is Pamela's Pancake mix for the almond flour. Makes some of the most scrumptious pancakes ever, especially with a splash of vanilla and soy or regular milk instead of water. I'm really looking forward to the soy eggnog coming out again. Now that was really excellent when used in this mix!

I will squirrel them away for the holidays.

I do mostly low carb, and it does work for me.

I thought you were posting a recipe for an almond and lemon cake.

The two separate cakes sound good, but for a minute there I thought it was going to be almond flour with some kind of lemon filling. Now THAT sounds good! (I'm sure these are two).

Any baker out there want to see if they can make a lemon-filled almond cake?

- Tab

That is a nice idea.

The stuff we use for lemon meringue pie custard and the British call curd. That stuff is yummy.

I don't see why you couldn't lay down a layer of batter then a layer of curd in the center, then a top layer of batter, creating a curd filling. That would be something spectacular to slice into. :9

what supernova said. That's what I used for my lemon cheese danish. No reason at all why they can't be combined. And wouldn't that be just heaven? :9