Good morning, dear friends!
It's been awhile since I've posted here, but I am happy to say that my family and I are finally moved into our new home. We moved in last Saturday and have spent the last week getting settled in. There's still a good bit of unpacking to do, but there's also a ton that's already been done. Once everything is in order and in place, and our home looks like our home, I'll be sure to share lots of pictures.
Today, though, I am finally getting around to sharing some delightfully delicious tea time recipes. I shared about two tea parties we had back in May...one for Mother's Day and the other for the Royal Wedding. Well, here we are two months later, and I'm just now getting to share the recipes...moving homes keep you busy!
This particular recipe is simple but oh-so-scrumptious! I don't always love a cake with a pound of frosting on top, especially when I'm enjoying it with a cup of tea. I do, however, love a subtly sweet cake that accompanies a cup of tea like they were made for each other. This is one of those recipes. The lemon zest in this cake, paired with the almond flour and extract, makes for a match made in heaven. I can't even tell you how amazing your home will smell whilst you are mixing this cake together and especially when it's in the oven baking. It's quick and easy to pull together and is also great for sharing with friends and neighbors.
I hope you'll get a chance to try this recipe...
and come back tomorrow for another tea time recipe!
♥
Almond Tea Cake
1 cup sugar
zest of 1 lemon
1 cup plus 1 tbsp. flour
1/2 cup almond flour
2 tsp. baking powder
pinch of salt
1/2 cup Greek yogurt
3 eggs
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/3 cup sunflower oil
3 tbsp. melted butter
In a large mixing bowl, combine the sugar and lemon zest. Using your fingers, rub the two ingredients together until it smells lemony, fresh and delightful. Add the flour, almond flour, baking powder and salt. Mix well with a wooden spoon.
In a separate bowl, combine the yogurt, eggs, vanilla and almond extract. Whisk until completely combined and smooth. Add this mixture to the dry ingredients. Mix just until combined with a wooden spoon. Gently fold in the sunflower oil and melted butter.
Pour the batter into a prepared 8-inch round cake pan. Bake at 350*F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-10 minutes before turning out onto a cooling rack. Cook completely.
Just before serving, dust with a light sprinkling of powdered sugar.
Enjoy a slice of this lemony, almond cake with a hot cup of your favorite tea!