All Recipes

Apricot, Almond and Lemon Cake

Name: Apricot, Almond and Lemon Cake
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 teaspoon almond extract; 1 teaspoon baking powder; 2 cups all-purpose flour; 2 cups diced dried apricots; 2 large eggs; 2 tablespoons freshly squeezed lemon juice; Zest of one lemon; ¼ teaspoon salt; ½ teaspoon baking soda; ¾ cup buttermilk or sour cream

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon almond extract

¾ cup buttermilk or sour cream

2 tablespoons freshly squeezed lemon juice

Zest of one lemon

2 cups diced dried apricots

Directions

1. Preheat the oven to 425ºF . Butter a loaf pan, line it with parchment paper, then butter the parchment paper. 2. Sift together the flour, baking powder, and salt into a small bowl. Stir in the black pepper. 3. In the bowl of a stand mixer, or by hand, whisk the eggs until frothy then stir in the dry ingredients. Mix in the melted butter until thoroughly blended, then fold in the apricots, cheese, fennel seeds, lemon zest, and almonds. 4. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. 5. Remove the cake from the oven and let it sit for about five minutes, then tip it out onto a cooling rack. Wait a few more minutes, then remove the parchment paper and let cool completely before serving.