With its sugary crust and its almond ... moist cake. Orange blossom water adds citrusy and floral notes that will make you feel like you’re in the Mediterranean. The whipped cream gets extra ...

This week, I’m sharing a lemon-almond pound cake with a very lemony glaze ... Take the time to beat the sugar, butter, and cream cheese very well before proceeding – the mixture should ...

Stir together honey and lemon juice in a small bowl until smooth. Brush or drizzle syrup over warm cake. Let cake cool completely, about 1 hour. Combine cream cheese, lemon zest and juice ...

Serve this almond cake as-is or spruce it up for any special occasion with fresh fruit, lemon curd or a dollop of dreamy fresh whipped cream. Preheat the oven to 350°F. Grease an 8-inch round ...

and this Almond Cream Cake with Buttercream Frosting captures that essence perfectly. Each bite of this cake is light, moist, ...

Mix in the olive oil, lemon juice, zest and almond extract ... Set aside 1 to 2 tablespoons for the whipped cream (optional). Transfer the cake from the oven to a wire rack.

Jen’s Almond, Lemon and Elderflower Cake with Saskatoon ... 35 to 45 minutes. Almond Cream Topping: While the cake is baking, add ⅓ cup (33 g) almonds and sugar to the bowl of a food processor.