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

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!
 
 
 
 
 

---