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The Saratoga Falcon

The Saratoga Falcon

Lemon and Almond Cake Recipe


My Aunt began making a lemon and almond cake during the holiday season after my cousin came to visit from Paris. After they practiced, they were finally able to perfect this recipe. Follow these simple directions to make your own delicious lemon and almond cake!

120g all purpose flour
200g almond powder
200g sugar powder
200g softened salted butter
3 eggs
1 lemon juiced and zested
1 teaspoon baking powder

Preheat oven to 356°F
1. Beat butter and sugar until obtaining a clear mixture
2. Add almond powder and mix well. Add eggs one at a time and mix well. Add lemon juice and zest and mix well.
3. In another bowl, mix flour and baking powder.
4. Add slowly the mixture from step 2 to step 1, mix until you obtain a mixture that is almost homogeneous.
5. Cut a sheet of parchment paper to fit the bottom of a cake pan. Butter the paper and the sides of the pan. Pour batter into the pan and then bake for 40 minutes.
6. Let cake cool in pan for ten minutes. Invert the pan gently, lift the cake off the pan, and then turn the cake over gently, right-side up.

1. Sift the flour and baking powder so that your cake will be smooth.
2. When done, the cake will be a golden brown and a toothpick inserted near the center should come out clean.

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