With Valentine’s Day approaching, we thought this would be a great time to share this Lemon Almond Tea Cake Recipe. Although it appeared in our Spring 2018 issue, it feels perfect for a Valentine’s (or Galentine’s!) Day treat as well, and (clearly) we can’t get enough of raspberries-themed desserts to capture that romantic vibe.
Lemon Almond Tea Cake Recipe
1/2 cup salted butter, room temperature
3 TBSP vegetable (or canola) oil
2 large eggs, room temperature
1 cup granulated sugar
Zest of 2 whole lemons
1 tsp. lemon extract
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 cup almond flour
1 tsp. baking powder
3/4 tsp. salt
1 1/2 cups raspberries, halved
1/2 cup slivered almonds
Preheat oven to 350°F. Butter an 8" cake pan and line with a circle of parchment paper. Set aside.
Cream butter, oil, eggs, and sugar with a stand mixer until light and fluffy, about 2 minutes. Add in lemon zest, lemon, and vanilla extracts.
Slowly add in flour, almond flour, baking powder, and salt until just combined. Fold in raspberries.
Pour batter into prepared cake pan. Top with slivered almonds. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Cool cake for 15 minutes before sprinkling with powdered sugar and slicing into triangles.
You can find this recipe and more spring brunch recipes in our Spring 2018 issue. In this issue you’ll also find an exploration of the photographic legacy of Jack Leigh, tips on how to begin and grow a lifelong art collection, spring fashion featuring the illustrations of Kristie Duncan, and much more.
You can also reserve our upcoming Spring 2019 issue when you become a subscriber!