Practical Way to Producing Perfect Lemon Cream Cheese Almond Cake

Hoping to dine Lemon Cream Cheese Almond Cake a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful ways on preparing a Lemon Cream Cheese Almond Cake like a famous chef made.

We hope you got insight from reading it, now let's go back to lemon cream cheese almond cake recipe. To make lemon cream cheese almond cake you need 18 ingredients and 4 steps. Here is how you cook it.

To make an extraordinary Lemon Cream Cheese Almond Cake, here are the ingridients needed:

1. Prepare of Topping.
2. Take of sugar.
3. Take of lemon zest.
4. You need of almond slices.
5. Use of Cake.
6. Provide of all purpose flour.
7. Provide of baking powder.
8. Use of baking soda.
9. Prepare of salt.
10. You need of unsalted butter, softened but still cool.
11. Prepare of sugar.
12. Provide of sugar.
13. Provide of lemon zest.
14. Provide of lemon juice.
15. Get of eggs.
16. Get of vanilla extract.
17. Get of sour cream.
18. Get of cream cheese, softened.

After readying the materials, now you are ready to prepare your tasty Lemon Cream Cheese Almond Cake by following the procedures below:

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350°. Spray 10-inch tube pan with vegetable oil spray. Stir sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside..
2. FOR THE CAKE: Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. Using stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give batter final stir by hand..
3. Reserve 1 1/4 cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining 1 teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add 1/4 cup reserved batter and mix until incorporated. Spoon cream cheese mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-eight motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle sugar topping evenly over batter and gently press into batter to adhere..
4. Bake until top is golden and just firm, and skewer inserted in cake comes out clean (skewer will be wet if inserted in cream cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Let cake cool in pan on wire rack for 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping side down); remove tube pan, place wire rack on top of cake, and invert cake sugar side up. Let cool to room temperature, about 1 1/2 hours, before serving..

Recipe : Lemon Cream Cheese Almond Cake

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