Lemon Almond Butter Cake


There is nothing better than spending a snowy, freezing Saturday night cooking and hanging out with good friends.  We decided since the the air outside was enough to make your nostrils stick together, that would would invite our friends over for a cook-in.   We decided on steaks and a baked veggie and pasta dish.  My friend, Desiree came prepared with a recipe she had found for a delicious sounding dessert.  So, with the menu planned out her and I began the cooking frenzy.  I have to say, having a girlfriend to cook with was wonderful.  We both just jumped right in and had a blast.


So, here is our dessert creation.  The original recipe was for a plain lemon butter cake, but we didn’t have any lemon extract on hand, so improvising we chose to use an almond extract instead.  I must say, it was a great choice.  Sometimes not following the directions exactly turns out to be delicious.  The lemon zest and juice combined with the flavor of almond was mouth watering.  The only mistake we made was making dessert first and having to smell it the entire time we were cooking dinner. Having to wait until after dinner to try a piece was torture.  Patience is a virtue, right?

For the cream cheese filling

  • 8 oz cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 lemon

For the cake

  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • zest of two lemons


Preheat oven to 325°.  Spray a 9″ springform pan with nonstick cooking spray.

First make the filling:

1.  In a large bowl, using a mixer beat the cream cheese on medium speed for about 3 minutes, until smooth and creamy.

2.  Add confectioners sugar and beat for another 2-3 minutes.  Add egg and beat until well combined.  Next add butter, almond extract, vanilla extract and lemon zest beat until completely combined and set aside.

Second make the cake: 
3.  In large mixing bowl whisk together flour, sugar, baking powder and salt.  Add in melted butter, eggs, lemon juice, vanilla extract and lemon zest, whisk together until combined.  Do NOT over mix.


4.  Pour batter evenly into springform pan.  Carefully pour filling mixture, evenly over cake batter to within 1/2 inch of the edge of the pan.  The filling mixture should cover entire cake batter except for a 1/2″ ring around the outside of the cake.


5.  Bake for about 35 minutes, or until the cake has slightly puffed up and a toothpick inserted near edge of cake, comes out clean.


6.  Allow to cool in pan on a wire rack for 10 minutes.  Remove springform sides and allow to cool on rack for 1 hour.  Place in refrigerator and allow to cool completely.

7.  Serve chilled and sprinkle each piece with confectioners sugar.

Adapted from:BlackJackBakeHouse

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