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)
1/3 cup sliced almonds
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!