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Lemon Cream Cheese Almond Cake
Lemon Cream Cheese Almond Cake

Before you jump to Lemon Cream Cheese Almond Cake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.

Changing light bulbs is actually as good an area get started on as any. This will go further than the kitchen, nevertheless that is okay. You should change your incandescent lights by using energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would keep a lot of bulbs out of the landfills, which is good. Coupled with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The family spends considerable time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not simply the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off whenever you don’t need them.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, after all. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to lemon cream cheese almond cake recipe. You can cook lemon cream cheese almond cake using 18 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Lemon Cream Cheese Almond Cake:
  1. Prepare Topping
  2. Get 1/4 cup sugar
  3. Take 1 1/2 tsp lemon zest
  4. Provide 1/2 cup almond slices
  5. You need Cake
  6. Provide 2 1/4 cup all purpose flour
  7. Provide 1 1/8 tsp baking powder
  8. Get 1 1/8 tsp baking soda
  9. You need 1 tsp salt
  10. You need 10 tbsp unsalted butter, softened but still cool
  11. Take 1 1/8 cup sugar
  12. Take 5 tbsp sugar
  13. You need 1 tbsp lemon zest
  14. You need 4 tsp lemon juice
  15. Prepare 4 large eggs
  16. Take 5 tsp vanilla extract
  17. Get 1 1/4 cup sour cream
  18. You need 8 oz cream cheese, softened
Instructions 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.

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