Best Lemon Amaretto Cake Recipes

Lemon-Amaretto Bundt Cake image

Provided by Outta Here

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups sliced almonds
1/2 lb unsalted butter, softened
2 cups sugar
2 tablespoons lemon zest, grated
2 cups flour
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
6 tablespoons sugar
4 tablespoons amaretto liqueur

Steps:

Preheat oven to 350º F.
Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
Add flour, stir just until blended. Add lemon juice and extracts. Stir.
Add eggs one at a time, mixing after each addition.
With a rubber spatula, gently fold in the remaining almonds.
Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.

Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4

LEMON-AMARETTO CAKE image

Yield 12 slices

Number Of Ingredients 14

1 ½ c. sliced almonds
½ lb. (2 sticks) unsalted butter, softened
2 c. granulated sugar
2 tbsp. finely grated lemon zest
2 c. unbleached all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1 tsp. lemon extract
½ tsp. almond extract
5 eggs
SYRUP:
6 tbsp. granulated sugar
5 tbsp. amaretto liqueur
2 tbsp. fresh lemon juice

Steps:

1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. 2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. 3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. 4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition. 5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil). 7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use. 8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. 9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.