Lemon Almond Cake with Honey Cream Cheese Frosting
Makes 1layer cake
Ingredients
Lemon Almond Cake
1 1/2cupgranulated sugar
Zest of one lemon
3/4cupunsalted butter, room temperature
4eggs, room temperature
1 1/4cupall-purpose flour
3/4cupalmond flour
2 1/2tspbaking powder
1/2tspsalt
3/4cupsour cream
1/2cupfresh lemon juice
1tsppure vanilla extract
Honey Cream Cheese Frosting
12Tbspcream cheese, room temperature
3/4cupunsalted butter, room temperature
4-5cupsconfectioners sugar
1/4cuphoney
1-2Tbspwhole milk
2tspvanilla extract
Honeycomb Candy Decor
1cupyellow candy melts/coating chocolate
Oil-based food colouring, optional
Bubble wrap
Instructions
Honeycomb Candy Decor
Melt candy melts as directed but instructions on packaging in a microwave-safe bowl.
While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.
Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.
Honey Cream Cheese Frosting
Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.
Lemon Almond Cake
Preheat oven to 350°F and grease three 6-inch cake pans.
In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.
In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
Bake the 3 separate cake layers for 33–35 minutes, until a skewer inserted into the middle of each comes out clean.