Looking for a cake that combines zesty and nutty flavors? Check out the Almond Ginger Lemon Blossom Cake Recipe! It’s a delightful blend of tastes that will make your taste buds dance.
The almond flour gives the cake a nutty flavor, while the ginger and lemon add a zesty kick. Whether you’re looking for a dessert to impress your guests or just want to treat yourself, this cake is sure to please.
Key Almond Ginger Lemon Blossom Cake Ingredients & Why
Almond flour
A gluten-free, nutty, and moist cake alternative.
Lemon
Essential for a tangy, citrusy kick. Lemon zest adds brightness.
Ginger
Adds spicy warmth, versatile in fresh, ground, or cookie forms.
Eggs
Bind and tenderize while keeping the cake moist.
Honey
Natural sweetness with a subtle floral touch.
Olive oil
Healthy fruity fat; consider grapeseed oil too.
Brown sugar
Sweetness, moisture, and a hint of caramel.
Almonds
Nutty crunch – slivered for decoration, whole for batter.
How Do You Make The Best Almond Ginger Lemon Blossom Cake?
- Quickly mix butter and sugar in a large bowl, beating until creamy. Add egg, lemon zest, vanilla, flour, baking powder, ginger, and salt, and beat until well combined. Refrigerate for 1 hour for firmness.
- Achieve perfection: Preheat to 375°F.
- Roll out dough in two batches to 1/8-inch thickness on a floured surface. Use a 3/4-inch heart-shaped cookie cutter to cut out shapes. Place four hearts on an ungreased cookie sheet, allowing their points and sides to overlap slightly. Bake for 5-6 minutes until set. Cool thoroughly.
- Quickly make a smooth glaze by mixing powdered sugar, lemon juice, and red food color in a small bowl. Gradually add water, one teaspoon at a time, until the glaze reaches your preferred consistency. Spread a thin layer of this glaze, about 1/4 to 1/2 teaspoon, on each cooled cookie. Optionally, use a toothpick to add a hint of yellow food color to the center of each cookie.
Pro Tips For Making Almond Ginger Lemon Blossom Cake Recipe
- Carefully follow the recipe, measuring ingredients precisely.
- Sift dry ingredients together for even distribution.
- Use room temperature ingredients, especially butter and eggs, for smooth mixing.
- Cream butter, oil, eggs, and sugar with a stand mixer and paddle attachment until light and fluffy.
- Gently fold in dry ingredients until just combined; avoid overmixing for a tender cake.
- Enhance the batter with almond paste for a rich, nutty flavor.
- Infuse the cake with warmth and spice by adding ginger to the dry ingredients.
- Introduce brightness with lemon zest and juice in the batter for a citrusy twist.
- Bake at the specified temperature and time per the recipe.
- Ensure the cake cools completely before glazing or frosting it.
How to Store Almond Ginger Lemon Blossom Cake
- Room Temperature: Store the cake at room temperature if it’ll be consumed within a week. Simply cover it with plastic wrap or place it under a cake dome to maintain freshness.
- Refrigerator: For up to 5 days of storage, tightly cover the fully assembled cake and refrigerate it.
- Freezer: To keep the cake fresh for an extended period, freeze it. Wrap it in foil and freeze for up to 6 months, or freeze individual slices for up to three months.
Can You Freeze Almond Ginger Lemon Blossom Cake?
To preserve your almond ginger lemon blossom cake, follow these guidelines: Wrap it in foil or store it in a freezer-safe container, as lemon blossom cake can last up to 6 months, almond cake up to 2 months, and lemon blossoms 1-2 months.
Frequently Asked Questions About Almond Ginger Lemon Blossom Cake
Is almond ginger lemon blossom cake gluten-free?
Gluten-free status depends on the recipe. For instance, Stress Baking’s almond flour lemon cake is a gluten-free option.
What are some variations of almond cake?
Almond cake offers endless pairing possibilities with different fruits and flavors. Try David Lebovitz’s recipe with peaches, plums, oranges, apricots, or berries for a delightful treat. Looking for something more indulgent? The Brick Kitchen’s Lemon, Almond & Raspberry Layer Cake includes raspberries and cream cheese buttercream, while Zoe Bakes’ Almond Cake with Buttercream Roses boasts a blood orange glaze and elegantly piped roses.
Is almond cake easy to make?
Crafting almond cake is a breeze thanks to David Lebovitz’s recipe, which demands only a few common ingredients and a standard cake pan.
How should a bundt cake cool?
Vintage Kitchen Notes suggests allowing your bundt cake to cool on a wire rack for 15-20 minutes before removing it from the pan—a smart approach.
Almond Ginger Lemon Blossom Cake Recipe
Ingredients
COOKIE
- 1 1/4 cups Land O Lakes® Butter, softened
- 1 cup sugar
- 1 large Land O Lakes® Egg
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1/8 teaspoon salt
GLAZE
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 drop red food color
- 2 to 3 tablespoons water
Instructions
- In a large bowl, combine butter and sugar, then beat at medium speed while scraping the bowl until it becomes creamy. Next, add the egg, lemon zest, and vanilla, continuing to beat until well mixed. Finally, incorporate the flour, baking powder, ginger, and salt, and beat until the mixture is well combined. Refrigerate for at least 1 hour to firm it up.
- To get started, preheat the oven to 375°F.
- Divide the dough into two parts and roll each on a floured surface to a thickness of 1/8 inch. Use a 3/4-inch heart-shaped cookie cutter to cut out shapes. Place four heart shapes on an ungreased cookie sheet, ensuring their points and sides overlap slightly. Bake for 5-6 minutes until they're set. Allow them to cool completely.
- Create a smooth glaze by combining powdered sugar, lemon juice, and red food color in a small bowl. Gradually add water, one teaspoon at a time, until you reach the perfect glazing consistency. Now, take each cooled cookie and generously spread 1/4 to 1/2 teaspoon of this glaze. If you like, use a toothpick to add a touch of yellow food color to the center of each cookie.
