Indulge in the perfect blend of citrus and nutty flavors with our Lemon Almond Oil Cake topped with luscious Lemon Whipped Cream. This delightful dessert is light, moist, and bursting with refreshing lemon zest, making it an ideal treat for any occasion. Discover how to make this irresistible cake that will brighten up your dessert table and impress your guests! 🍋🍰✨
INGREDIENTS:
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- zest of two lemons (about 1/3 cup)
- juice of two lemons (about 1/3 cup)
- 3 eggs
- 3/4 cup milk
- 3/4 cup Sunny Gem Almond oil
INSTRUCTIONS:
- In a bowl, add your flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl add your sugar and lemon zest. Squeeze the lemon zest and sugar together to release the juice and flavor into the sugar. The sugar should turn a light yellow color, set aside.
- In another bowl, add the lemon sugar, lemon juice, Sunny Gem almond oil, and eggs. Whisk together. Add dry ingredients and milk, alternating a little at a time until combined. Don't over mix.
- Preheat oven to 350 degrees. Add batter to a greased springform pan.
Bake for 40-55 minutes. The smaller the springform pan the longer it will take to bake. Depending on pan size, watch cake until golden brown and baked all the way through.
INGREDIENTS: LEMON WHIPPED CREAM
- 1 cup heavy cream
- 1/3 cup Whipzi lemon flavor powdered sugar
INSTRUCTIONS:
- Add heavy cream and Whipzi lemon powdered sugar to a bowl. Using a hand mixer, beat together until light and fluffy. (About 5 minutes)
- Once cake is cool and removed from pan, spread whipped cream on top.
Sprinkle with lemon zest and serve immediately. Enjoy!