It was a busy weekend for us with July 4th celebrations and a baby shower for a friend, but the weather cooled down which made it an even better weekend. I love to bake on Sundays and was so happy I got a little time to myself to be able to do that tonight. I’ve said before, baking on the weekend is a relaxing thing for me. It’s my chance to get a little “me time” where I can be in my own head and focused on creating something delicious.
Tonight, I wanted a comforting and light cake that I could eat on the couch with my husband. He loves any dessert with lemon, so I decided to make a lemon loaf cake with an earl gray glaze. The citrusy notes in the earl grey tea compliment the lemon cake so perfectly I’m surprised I don’t see these two ingredients with one another more often.
As usual for my non-splurge desserts, this cake is low carb and gluten free, but you would never know it. It’s moist and fluffy and is perfect for an after dinner treat or even as a breakfast loaf to serve at brunch.
It’s relatively easy to make, and worth the extra effort of separating and beating the egg whites. I promise!
Start by separating your eggs so that the yolks are in a large mixing bowl and the whites are in a small/medium mixing bowl.
Using a hand mixer, beat the eggs on high until you get soft peaks, then add half of the sugar and beat into egg whites just until combined. Set to the side.
Then, add lemon juice, zest, the rest of the sugar to the egg yolks and beat until combined.
Combine the rest of your dry cake ingredients (flour, baking powder, and salt) in a small bowl and whisk to combine. Add to large mixing bowl with egg yolk mixture and stir. This will create a very thick batter.
Now, add the egg whites a little bit at a time and gently fold into the batter. Do not work the batter too much. Slowly incorporate, and the better will become wet and fluffy.
Lastly, pour the batter into a prepared loaf pan. WARNING: this will stick if you do not prepare your pan. If you do not have a gluten allergy, I suggest crisco and flour to keep it from sticking. You can also try parchment paper.
Bake the cake at 350 degrees for 25-28 minutes until a toothpick comes out clean. Allow to cool in the pan before trying to remove. Slide a knife along the edges and gently remove from pan.
To make the glaze, add earl grey tea to powdered sugar a tablespoon at a time until you reach a consistency that is thin enough to drizzle but still thick. Drizzle over the cake.
I hope you enjoy this recipe! It really is the best basic almond cake recipe I’ve had yet!
Almond Flour Lemon Cake with Earl Gray Glaze
1 1/2 cups almond flour
4 large eggs
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1 earl grey tea bag
1. Separate 4 eggs, placing yolks in large mixing bowl and a whites in a small mixing bowl.
2. Using a hand mixer, beat the egg whites until you get soft peaks. Then, add 1/4 cup of sugar and beat until combined. Set to side.
3. Using a hand mixer, beat the egg yolks with the other 1/4 cup sugar, lemon juice, and lemon zest.
4. In separate small bowl, whisk together almond flour, baking powder, and salt. Then, add the dry ingredients to the bowl with egg yolks and stir to combine.
5. Gently add the egg yolks a little bit at a time and fold into the other ingredients. Be gentle during this process.
6. Add the batter to a well greased loaf pan. This batter sticks easily, so use your best method. I recommend either parchment paper or if you do not have a gluten allergy, crisco or butter and flour in the loaf pan.
7. Bake at 350 degrees for about 25 minutes until a toothpick comes out clean.
8. For the glaze: make a very strong small cup of earl grey tea. Allow the tea to cool, then add tea a tablespoon at a time to powdered sugar until you reach desired consistency (thin enough to drizzle but still thick). Drizzle over the cake.