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Ingredientes
- 1 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1/4 c. lowfat milk
- 2 Tbsp. finely grated lemon zest
- 1 1/2 tsp pure lemon extract
- 1 tsp pure vanilla extract
- 1/3 c. granulated sugar
- 1/3 c. packed almond paste, room temperature
- 1/4 c. ( 1/2 stick) unsalted butter, room temperature
- 2 lrg Large eggs Confectioners' sugar for dusting
Direcciones
- Position rack in middle of oven and preheat to 350 degrees. Lightly butter 8 inch round cake pan with straight side, line bottom with parchment or possibly wax paper, and butter and flour paper.
- Whisk flour, baking pwdr and salt in a small bowl.
- Whisk lowfat milk, zest, lemon extract, and vanilla in another bowl.
- Beat sugar, almond paste and butter with electric mixer on low in a large bowl till mix begins to come together. Increase speed to medium and beat, scraping side of bowl, till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Reduce speed to low and add in flour mix alternately with lowfat milk mix, beginning and ending with flour.
- Transfer batter to pan. Smooth top with rubber spatula. Bake for 30-35 min, till cake is golden and a wooden pick inserted in center comes out clean. Let cold on wire rack 15 min, turn out of pan onto rack to cold to room temperature. Remove parchment paper and invert cake. Before serving, sift confectioners' sugar over top of cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 1669 | |
| Calories from Fat 684 | 41% |
| Total Fat 78.68g | 98% |
| Saturated Fat 34.79g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 542mg | 181% |
| Sodium 2022mg | 84% |
| Potassium 645mg | 18% |
| Total Carbs 205.31g | 55% |
| Dietary Fiber 8.3g | 28% |
| Sugars 100.17g | 67% |
| Protein 34.85g | 56% |
