The other day my taste buds were dreaming of a buttery, almond cake so…off to the kitchen I went to create one.

1 1/4 cup Bob’s Red Mill 1 to 1 Baking Flour
1/2 tsp xanthin gum
3/4 cup almond meal
1 tsp baking powder
3/4 tsp salt
3/4 cup sugar
2 sticks butter-room temperature
1 tbsp almond extract
1 tsp vanilla extract
1/2 tbsp lemon juice
1/4 cup + 1 tbsp plain whole fat yogurt ( I use sheep milk yogurt)
2 eggs
1/3 cup sliced almonds

Icing (optional)
1/3 cup powdered sugar-sifted
1-3 tsp water (start with one)
1/2 tsp almond extract
Mix to the consistency for drizzling and drizzle the top of the cake.

Grease a 9″ spring form pan or 2 loaf pans (you can use an oil spray or butter).  Preheat oven to 350°.

Whisk first 5 ingredients in a mixing bowl, set aside.

Blend butter and sugar with a mixer until fluffy (3-4 minutes) then add eggs and blend until fluffy.  Now add the extracts, yogurt and lemon juice and blend until incorporated.

Add dry ingredients and blend until combined.

Using a spatula pour into pan (s) and smooth out.  Add almonds and pop in the oven for 40-55 minutes until pick inserted comes out clean.  Cool on a rack and add icing if you’d like. Enjoy!


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