Lemon-Almond Cake with Macerated Strawberries
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon coarse salt
- 3/4 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup buttermilk
- 8 tablespoons extra-virgin olive oil
- 2 teaspoons pure almond extract
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 tablespoon confectioner's sugar, for dusting
- 1 pint fresh strawberries, hulled and thinly sliced
- 1 tablespoon granulated sugar, or more as needed
- 1 teaspoon freshly squeezed lemon juice (from 1 lemon)
- This recipe is vegetarian
- Produce
- Lemon, zest of (1)
- Strawberries, fresh (1 pint)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Almond extract, pure (2 teaspoons)
- Almond flour (1/2 cup)
- Baking soda (3/4 teaspoon)
- Confectioner's sugar (1 tablespoon)
- Granulated sugar (1 5/16 cups)
- Olive oil, extra-virgin (8 tablespoons)
- Salt, coarse (1 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (2 1/3 tablespoons)
- Dairy
- Buttermilk (1 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 15, 2012 (6 months ago).
40 people saved this recipe.
