Lemon, Almond, Berry Cake

By Vickie

I retrieved this recipe from the internet. However, the original recipe came from someone in Italy. I was unable to figure out how to convert metric to English measurement so the ingredients are loosely converted in this recipe. I wanted to find a cake recipe that was coarse to eat with a cup of hot tea. Probably because of inaccurate conversion, this cake was not as coarse as I had wanted but was very flavorful to be sure!

Ingredients

• Drizzle:
• 1/2 C plus 2 TBS.
• 1 tsp. baking soda
• 1/3 plus 1 TBS. almond flour (I pulsed some almonds in a food processor to make 1/3 C.)
• 3 tsp. lemon zest ( I used dried)
• 1 stick plus 2 TBS. butter, softened
• 1 C sugar
• Juice from 1 large lemon
• 1 tsp. vanilla extract
• 2 eggs
• 1 1/2 C berries
• powdered sugar
• 1 TBS. butter
• lemon extract

Preparation

Step 1

Mix Dried ingredients.

Mix sugar, butter, lemon juice,vanilla extract, and eggs (incorporating 1 at a time).

Mix dried ingredients with wet ones. Pour into greased cake pan.

Place berries on top. *They will sink.

Bake at 350 for about 35 to 40 minutes or until toothepick comes out clean.

For Drizzle:

Mix powdered sugar, melted butter, lemon extract. Add milk If necessary, to create very "runny" consistency. Drizzle on top of cake.