Lemon-almond cake with macerated strawberries from The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round by John Barricelli

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Notes about this recipe

  • aeader on June 16, 2013

    We thought this was lovely. The cake was very moist and the texture stood up well to a berry sauce (without getting soggy). I used plain fat free yogurt instead of the buttermilk with great results. I cut the almond extract in half and was glad that I did, as I think it would have been overpowering otherwise. Next time I would add a little extra lemon juice or use a larger lemon for more zest and juice. I found the lemon and almond flavors to be very complementary.

  • TrishaCP on June 10, 2013

    This was just ok for me. Not lemony enough for a lemon cake, and not almondy enough for an almond cake.

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Reviews about this recipe

  • Serious Eats

    The amount of lemon juice suggested might leave some wanting; add another half-tablespoon if more of a zesty flavor is what you're after. And if you're on the other side of the fence, reduce...

    Full review
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