Lemon Almond Poppy Seed Cake
7 ounce package almond paste
2 lemons
1 cup granulated sugar
1 cup (2 sticks) butter, room temperature
4 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/4 cup poppy seeds
1/2 cup sour cream
Icing:
1 cup powdered sugar
4 to 6 teaspoons lemon juice
1/2 teaspoon almond extract
Optional 1 or 2 drops yellow food coloring
Preheat oven to 325 degrees. Grease and flour a 9 1/2-inch fluted pan.
Grate almond paste on large-hole side of a box grater. Grate lemon rind on
smallest holes of grater, being careful not to include the pith (white part of
rind). Set 1 tablespoon rind aside. Squeeze juice and reserve for icing.
In mixer's mixing bowl beat almond paste, sugar and butter on high speed until
well combined. Add eggs one at a time, beating well between each addition. Beat
on high 3 minutes, or until light-colored and fluffy.
Sift flour with baking powder and baking soda. Mix grated rind and poppy seeds
into flour. Add flour mixture to batter alternately with sour cream. Beat on
low until just combined and smooth. Do not over-mix.
Spoon batter into pan, and smooth top with a rubber spatula. Bake for 45 to 50
minutes or until cake turns golden and a toothpick inserted near cake middle
pulls out clean.
Cool cake in pan on a wire rack for 20 minutes. Invert cake out of pan onto
wire rack and cool completely. Drizzle with icing or dust with powdered sugar.
Icing: In a small bowl mix the powdered sugar, 4 to 6 teaspoons of lemon juice
and almond extract until smooth. Add a drop or two of yellow food coloring if
desired. Drizzle icing around top of cake and let it run down the sides.
For an extra festive touch decorate with Marzipan Lemons (recipe follows) or
grated lemon peel.
To store: After the cake is completely cooled, wrap in plastic wrap. The cake
will keep for 3 days at room temperature or 1 week if refrigerated.
To freeze: Wrap first in plastic and then with foil. Freeze for up to 1 month.
Makes one 9 1/2-inch cake.
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