Craving a delightful treat that perfectly blends the zesty freshness of lemons with the nutty sweetness of almonds? Look no further than this Iced Almond Lemon Loaf Cake recipe. This simple yet scrumptious cake, topped with a light icing, is a versatile delight suitable for breakfast, brunch, snacks, or dessert. The addition of yogurt ensures a moist and flavorful crumb that will have you coming back for more.
Almonds and lemons are a match made in culinary heaven, especially when baked into a soft and moist loaf cake. Whether you’re indulging in a slice on a sunny afternoon or pairing it with a scoop of vanilla ice cream for dessert, this Almond Lemon Loaf Cake is sure to satisfy your cravings for a refreshing and sweet treat. Get ready to elevate your baking game with this easy-to-make and irresistibly delicious recipe.
Ingredients
For the Almond Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 cup almond meal
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup yogurt
- Large handful of flaked almonds
- Zest of 1 lemon
- 3/4 cup icing sugar
- 2-3 tsp lemon juice
Required Tools and Equipment
To make this Iced Almond Lemon Loaf Cake, you will need a few essential tools and equipment to ensure smooth preparation and baking process. Here’s a list of what you’ll need:
- Mixing Bowls: You’ll need a few mixing bowls to combine and whisk your dry and wet ingredients separately before mixing them together.
- Loaf Pan: A standard loaf pan is necessary for baking the cake. You can use a 9 x 5-inch loaf pan for this recipe.
- Whisk and Spatula: A whisk is handy for mixing ingredients smoothly, and a spatula helps in scraping down the sides of the bowl.
- Zester or Microplane: To zest the lemons for that fresh citrus flavor, you’ll need a zester or a microplane.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so have your measuring cups and spoons handy.
- Hand Mixer or Stand Mixer: While you can mix the batter by hand, a hand mixer or a stand mixer can make the process quicker and more efficient.
- Cooling Rack: After baking the cake, a cooling rack allows it to cool evenly and properly before adding the icing.
- Parchment Paper: Line your loaf pan with parchment paper for easy removal of the cake after baking.
Having these tools and equipment ready will make your baking experience enjoyable and help you create a perfect Iced Almond Lemon Loaf Cake to impress your guests or enjoy by yourself.
Making the Almond Meal
To make almond meal for the iced almond lemon loaf cake, it’s best to use raw or blanched almonds. You can save money by making your almond meal instead of purchasing the pricey pre-ground almond flour. Here’s how to make your own almond meal easily using a food processor:
Ingredients:
- 1 cup raw or blanched almonds
- Prepare Almonds: Start by measuring out 1 cup of raw or blanched almonds for the almond meal.
- Process Almonds: Place the almonds in a food processor fitted with the blade attachment. Pulse the almonds for 50-60 times in 1-second increments. Make sure to stop and scrape the sides of the bowl every 10 seconds to ensure even grinding.
- Check Consistency: After grinding, check the consistency of the almond meal. One cup of raw almonds usually yields about 3/4 cup of almond meal, but this can vary slightly due to the different shapes and sizes of almonds.
By following these simple steps, you’ll have freshly ground almond meal ready to use in your iced almond lemon loaf cake recipe. Grinding your own almond meal ensures maximum freshness and flavor in your baked goods.
Directions
Prepare the Iced Almond Lemon Loaf Cake following these detailed steps for a delicious and moist loaf with a zesty lemon flavor complemented by the nutty sweetness of almonds.
Preparing the Almond Lemon Loaf
- Preheat the oven to 350°F and prepare a loaf pan by greasing it with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, salt, and baking powder until well combined.
- In a separate small bowl, combine granulated sugar and lemon zest, rubbing them together to release fragrance. Add this mixture to the dry ingredients and set aside.
- In another medium bowl, mix almond milk, oil, eggs, lemon juice, vanilla extract, and almond extract until blended.
- Slowly incorporate the wet ingredients into the dry mixture, stirring until well combined to form the batter.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool on a rack for 15 minutes, then carefully remove it from the pan to cool completely.
Creating the Lemon Icing
- While the loaf is cooling, prepare the icing by zesting a lemon and combining it with icing sugar.
- Gradually add lemon juice to the mixture to achieve a thick glaze consistency suitable for spreading over the cake.
- Evenly spread the icing over the cooled cake, allowing it to drip down the sides for a beautiful finish.
- Level the top of the loaf cake and generously sprinkle flaked almonds over the surface.
- Bake the cake for an additional 45 minutes until a skewer inserted comes out clean and the top is nicely browned, rotating it halfway through for even baking.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool further.
- Once the cake is completely cooled, spread the prepared lemon icing over the top, letting it drizzle down the sides for a visually appealing presentation.
By following these steps closely, you’ll create a delightful Iced Almond Lemon Loaf Cake that is perfect for any occasion and pairs wonderfully with your favorite hot beverage.
Baking Tips and Tricks
When baking the Iced Almond Lemon Loaf Cake, a few tips and tricks can elevate the final product and make the baking process smoother. Here are some key pointers to keep in mind:
1. Room Temperature Ingredients:
Allow your butter and eggs to come to room temperature before starting the baking process. Room temperature ingredients blend more seamlessly, creating a smoother batter that bakes evenly in the oven.
2. Preparing the Loaf Pan:
Grease the loaf pan generously with softened butter and dust it with a light coating of flour. This preparation step ensures that your loaf cake doesn’t stick to the pan, making it easier to remove and resulting in a beautifully intact cake.
3. Proper Mixing Technique:
When combining the dry and wet ingredients, avoid overmixing the batter. Overmixing can lead to a dense and tough cake. Mix until the ingredients are just incorporated to maintain a light and tender texture in the final loaf.
4. Zesting Lemons:
When zesting lemons for the cake batter, be careful to only zest the outer, colorful part of the peel. The white pith underneath can add bitterness to the zest. A fine grater or zester works best to achieve finely grated lemon zest without including the bitter pith.
5. Creating a Perfect Lemon Icing:
To achieve a smooth and pourable consistency for the lemon icing, gradually whisk in the lemon juice into the powdered sugar and yogurt mixture. Adding the lemon juice in small increments helps control the thickness of the icing, allowing you to adjust it to your desired drizzling consistency.
6. Testing for Doneness:
To ensure that your Iced Almond Lemon Loaf Cake is baked to perfection, perform the toothpick test. Insert a toothpick into the center of the cake – if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to maintain the cake’s moistness.
Serving Suggestions
After baking this delightful Iced Almond Lemon Loaf Cake, I love to serve it in thick slices alongside a cup of hot herbal tea or a freshly brewed coffee. The combination of the almond flavor, zesty lemon icing, and moist crumb of the cake perfectly complements the warm and comforting aroma of a beverage.
For a more elegant presentation, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy elements enhance the flavors of the cake and provide a luxurious touch to your dessert offering.
To elevate the presentation further, garnish each slice with a sprinkle of lemon zest or a few fresh blueberries. The vibrant colors and additional bursts of citrus or fruitiness add a delightful contrast and make the dish visually appealing.
Variations
Adding Nuts and Fruits
For a delightful twist, consider incorporating chopped nuts like toasted almonds or pecans into the batter for added crunch and depth of flavor. You can also enhance the fruity notes by mixing in fresh blueberries, raspberries, or diced strawberries to create a more vibrant and colorful loaf cake. The combination of nuts and fruits adds a delightful texture and bursts of sweetness throughout the cake, elevating its taste profile.
Gluten-Free and Vegan Options
To cater to dietary preferences, you can easily adapt this almond lemon loaf cake recipe to be gluten-free by using a high-quality gluten-free flour blend in place of all-purpose flour. Additionally, for a vegan-friendly version, substitute the eggs with flax or chia seed eggs, swap dairy milk with a plant-based alternative like almond or soy milk, and opt for vegan butter. These modifications ensure that individuals with gluten sensitivities or vegan lifestyles can still savor this delicious citrus almond loaf cake.
Storage and Make-Ahead Tips
As a seasoned baker, I understand the importance of proper storage to maintain the freshness and quality of baked goods like this delightful Iced Almond Lemon Loaf Cake. Here are some tips on how to store and make-ahead this delectable treat:
Storage Tips:
- Room Temperature: After allowing the cake to cool completely, store it in an airtight container at room temperature. The cake can last for up to 3-4 days without compromising its taste and texture.
- Refrigeration: If you prefer to store the loaf cake for a longer period, you can refrigerate it. Wrap the cake tightly in plastic wrap or place it in a sealed container. When properly stored in the fridge, the cake can stay fresh for up to a week.
- Freezing: To make this almond lemon loaf cake ahead of time, you can freeze it. Once the cake has cooled, wrap it in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
- Thawing: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. You can also gently reheat individual slices in the microwave for a few seconds for that freshly baked taste.
- Icing: If you’re making the cake in advance, consider adding the lemon icing just before serving to maintain its freshness and vibrant flavor.
By following these storage and make-ahead tips, you can ensure that your Iced Almond Lemon Loaf Cake stays delicious and moist, ready to be enjoyed whenever the craving strikes.
Conclusion
This Iced Almond Lemon Loaf Cake recipe offers a delightful blend of flavors and textures, perfect for any occasion. The combination of zesty lemons and nutty almonds creates a moist and flavorful cake that is sure to impress. With essential baking tips and creative variations, this recipe allows for customization to suit different preferences. Whether enjoyed with a hot beverage or dressed up with whipped cream and berries, this loaf cake is a versatile treat that can be adapted to meet various dietary needs. By following the provided instructions and suggestions, you can create a delicious and visually appealing dessert that will leave a lasting impression on your guests. Experiment with different additions and enjoy the process of baking this delectable treat.
