Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lemon cream cheese almond cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lemon Cream Cheese Almond Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Lemon Cream Cheese Almond Cake is something which I’ve loved my whole life.

Soft and moist almond cake with a hint of cinnamon, filled with lemon cream cheese frosting and coated in lemon buttercream. I made this Almond and Lemon Cake specifically for my sister. I was so bored and I just wanted to bake something, but since I'm not the only one eating the stuff, I have to take to account others' preferences and wishes.

To begin with this particular recipe, we must prepare a few components. You can cook lemon cream cheese almond cake using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lemon Cream Cheese Almond Cake:

1. Make ready Topping
2. Prepare 1/4 cup sugar
3. Take 1 1/2 tsp lemon zest
4. Take 1/2 cup almond slices
5. Take Cake
6. Get 2 1/4 cup all purpose flour
7. Get 1 1/8 tsp baking powder
8. Get 1 1/8 tsp baking soda
9. Make ready 1 tsp salt
10. Prepare 10 tbsp unsalted butter, softened but still cool
11. Take 1 1/8 cup sugar
12. Take 5 tbsp sugar
13. Take 1 tbsp lemon zest
14. Take 4 tsp lemon juice
15. Prepare 4 large eggs
16. Get 5 tsp vanilla extract
17. Take 1 1/4 cup sour cream
18. Prepare 8 oz cream cheese, softened

You can also use dairy free cream cheese if you prefer to. This coffee cake is loaded with pure lemon flavor, cream cheese, and a sweet vanilla glaze! Perfect for a special occasion… like Saturday! 🙂 The cake is perfectly flavord and the cream cheese adds the creamiest, tastiest texture! The combo of butter and cream cheese makes the most delicious keto lemon frosting for this lemon cake.

Steps to make Lemon Cream Cheese Almond Cake:

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.

Cream cheese and lemon cake go really well together! I filled the cake layers with the same frosting that is on the outside (which tasted fabulous), but if you like, you can transform it into a lemon curd layer cake by using lemon curd between the layers, then spreading the lemon cream cheese frosting on the cake's outside. If you want a classic vanilla/buttery tasting pound cake make the recipe exactly as I have listed below. It is very good and I highly recommend this recipe. This Cream Cheese Pound Cake Recipe yields a moist cake that's dense and slightly sweet.

So that is going to wrap it up with this exceptional food lemon cream cheese almond cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!