Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 3 eggs
- 2 cups flour
- 1/2 cup milk
- 1 tsp almond extract
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 cup Diamond of California® Sliced Almonds
- 2 cups powdered sugar
- 1 tsp lemon juice
The Steps
- Preheat the oven to 350 degrees. Butter and flour two mini loaf pans.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mix until completely incorporated and scrap down the sides of the bowl between each addition.
- Add the almond extract, lemon zest and salt, mix to combine.
- Add ½ of the flour, then the milk, then the remaining flour, mixing between each addition.
- Us a spatula to gently fold in the sliced almonds, reserving 2 tbsp for garnish
- Bake for 30 to 45 minutes, or until a toothpick inserted comes out clean.
- Turn cakes out onto a wire rack and cool completely.
- Making the glaze by mixing the powdered sugar and lemon juice. Add water as needed to reach desired consistency. Pour glaze over cakes and immediately top with remaining sliced almonds.
