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    • About >
      • Contact
  • Sunday Comforts
  • Recipes
    • Sunday Supper
    • APPETIZERS >
      • Loaded Spinach Cream Cheese Dip
      • Loaded Deviled Eggs
      • Easy Cucumber Appetizer - Grazing Board Approved
      • Southern Sausage Balls
      • French Bread Bruschetta Pizza Appetizers
      • Cream Cheese Sausage Balls
    • BRUNCH >
      • Lemon Pecan Biscuit Scones
      • Hot Pockets - Delicious & Flaky
      • Roasted Garlic & Red Pepper ​Cheddar Buttermilk Biscuits
      • Coconut Pecan Loaf
      • Thin & Crispy Oatmeal Pecan Cookies
      • Pumpkin Pecan Chocolate Chip Muffins
      • Orange Cranberry Bread - A Southern Brunch Staple
      • Breakfast Pizza
      • Chocolate Brioche Buns
      • Raspberry Thumb Print Tea Cake Brunch Cookies
      • Brunch Cereal Cookies -
      • BLT Egg & Cheese Brunch Sandwiches
      • Chocolate Chip Banana Bread
      • Banana Pecan French Toast
    • Pat's Granola's >
      • Energy Balls - No Bake Oat Balls
      • Peppermint Holiday Granola
      • Pat's Kitchen Sink Granola
      • Hello Dolly Granola
      • Pumpkin Dark Chocolate Chip Granola
      • Peach Crisp Parfaits
      • Caramel Almond Granola
      • Pat's Granola Goop
    • DESSERTS >
      • Cast Iron Skillet Chocolate Chip Cookie Cake
      • Moist Peach Bundt Cake
      • Carrot Maple Apple Pecan Cake - With Caramel Sauce Topping
      • Maple Chocolate Chocolate Chip Cookies - Chocolate Heaven
      • Vitamin C Bundt Cake - Beautiful Orange Maple Bunt Cake with an Orange Maple Glaze
      • Christmas Gingerbread Men
      • French Vanilla Cranberry Pecan Bundt Cake
      • Dark Chocolate Mayonnaise Bundt Cake
      • Pineapple Pecan Cake - Pat's PPP Cake
      • Banana Cream Pie - Baked with #Purecane Sweetner
      • Dark Chocolate Pretzel Haystacks
      • INSIDE OUT GERMAN CHOCOLATE CAKE
      • Lemon Dark Chocolate Chip Cake with Caramel Sauce
      • Wedding Cookies
      • Oatmeal Choc Chip Pecan Cookies
      • Raspberry Bundt Cake
      • Divine Peanut Butter Cookies with Organic Cacoa Nibs
      • Pat's Ultimate Chocolate Chip Cookie Recipe
      • Pumpkin Chocolate Chip Bread
      • CHEESE CAKE FOR THE 4TH
      • Cherry French Vanilla Cake - With a Hint of Lime
      • Lemon Cake
      • SUNDAE SUNDAE
      • Banana Blueberry Pudding
      • MOOSE MUNCH --Torani Caramel Sauce
    • Side Dishes >
      • Sweet Southern Macaroni Salad
      • Jalapeno Cheddar Buttermilk Cornbread Muffins - For the Spicy Cornbread Lover
      • Southern Sweet Potato Casserole
      • Twice Baked Potatoes
      • Pineapple Casserole
      • Oven Fried Garlic- Ranch Potatoes
      • Garlic Parmesan Potato Wedges
      • French Green Beans
      • Sweet Yellow Cornbread....
    • Main Dishes >
      • Puff Pastry Cheese Pizza
      • Cheesy Chicken Spaghetti with Spinach
      • White Bean Chicken Chili
      • Pecan Crusted Chicken
      • Apricot Glazed Pork Tenderloin
      • Brown Sugar Meatloaf
      • Pat's Southern Goulash
      • Bruschetta Parmesan Chicken
      • Chicken Pot Pie
      • The Ultimate BLT Egg & Cheese Sandwich
      • Margarita Pizza - With a Twist
      • Canadian Bacon , Bacon & Cheddar Cheese Pizza
      • Slow Cooked Paprika BBQ Chicken Legs
      • Margarita Chicken - Kraft Style
      • Pasta Primavera w/Grilled Chicken
      • Slow Cooker BBQ
      • White Bean Soup
    • KETO RECIPES >
      • Keto Cheese Cake- Delicious Cheesecake for the KETO Lover
  • Business Lifestyle Tips
    • Six Key Tips For Rebuilding Your Confidence
    • Hobby Farming - How To Make Your Hobby Farm Pay
    • Tips for Starting a Food Business From Your Home
    • Do You Have What You Need to be a Great Entrepreneur?
    • Tips for Building A Successful Small Business From Home

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#wherefoodmeetslife - life stories & more

lemon white chocolate chip almond cake - delicious, moist & ole' so southern

5/18/2020

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White Chocolate Chip Almond Lemon Cake, Moist, Delicious & Oh so Southern!, Sweet Yellow Cornbread, Southern Lifestyle Blog, Arkansas Food Blog, Pat Downs, Southern Lifestyle and Food Blogger, Arkansas Lifestyle and Food Blog
I love experimenting with recipes.   I love cake!   Cookies & Cakes are my thing!   Sunday Nights are our Small Group Night.  We generally meet every other Sunday.  However, lately we have been doing the Zoom Meetings.   I usually like to bake a sweet treat to take with me to share.   

I am beyond ready to get back to meeting in person.   For this extroverted, hyper blonde, it is time to move on from Zoom and get back into the groove of meeting people in person.   I am a firm believer that you should trust in the Lord, and do not fear this virus to the point it overwhelms your every move!   Now, that doesn't mean taking precautions.  I do wear a mask when I am out in public shopping, etc.  I sanitize my hands, car, purse, etc. throughout the day.   

These are the precautions we can take.  But, it is time to get this Country back up and running or COVID will be the least of our problems or worries.   If you have noticed, I have taken off most all affiliate links.  They have pulled out of sponsoring or sharing commissions with Bloggers for the most part.  Sponsored links will be far and few to come by.   However, I started this out as a hobby, and I am thankful for any Sponsors or paid commissions I have received to date.   I know that for the Bloggers that this is their job, it is a difficult time for them.  I am very thankful and blessed to have kept my full time job.    It is nice to get some extra income to help cover the wedding expenses for our only daughter that is coming up.   Now, we just pray that by October 30th, we will be able to all meet for the wedding.  We have paid for most everything, so I sure want us to be able to have it.    My daughter and fiance deserve the wedding of their dreams!

Now on to the recipe as promised.   This is an exceptional lemon cake.  Lemon cake to me is a "southern" staple.   This recipe I added in some white chocolate chips, and some slivered almonds.   DELICIOUS!

INGREDIENTS:
 

  • 3 cups (345g) sifted all-purpose four   (I use White Lilly – it is a lighter flour)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temp (or stick in microwave to soften butter for about 25 seconds)
  • 1 and 3/4 cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup milk, at room temperature – I used 2percent or buttermilk if I have it
  • 1 heaping Tablespoon lemon zest (about 2 lemons)
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
  • ½ 1/2 cup of White Chocolate Chips
  • 1/2 ½ cup of slivered almonds
 
Directions:

  1. Preheat oven to 350°F (177°C). Grease bunt plan, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.  – If you don’t have any be sure and spray the bundt pan or grease it all over with butter.  TIP:  You can sprinkle powdered sugar on bottom to help it from sticking.  Lightly and shake (like you did flour)
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.   Fold in the white chocolate chips and almonds and stir together.
 
Pour evenly into your greased bundt pan.
 
Bake for around 25-30 minutes or until the cakes are baked through. To test to see if it is done throughout, insert a toothpick into the center of the cake. If it comes out clean, it’s done.    Let cool and then transfer to your cake stand to ice.   
 
 
Frosting:
 
Cream Cheese Buttercream Frosting
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch salt, to taste  (I use the pink Himalayan salt)
 
 
P.S. – I sprinkled a tad of powdered sugar on the cake.   I just frosted the cake gently like a glaze.
I didn’t want the icing to overwhelm the cake.    ENJOY!
 
 
 
 
 





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