Lemon-Almond Buttermilk Loaf with Balsamic Strawberries

Name: Lemon-Almond Buttermilk Loaf with Balsamic Strawberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 532 milliliters all purpose flour; 0 teaspoons almond extract; 1 teaspoons baking soda; 177 milliliters buttermilk; 3 larges eggs; 177 milliliters ground almonds (from about 3 1/2 ounces whole almonds); 5 Tbsps fresh lemon juice; 1 Tbsp grated lemon peel; 1 teaspoons salt; 10 servings Balsamic Strawberries; 473 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature

Need a vegetarian side dish? Lemon-Almond Buttermilk Loaf with Balsamic Strawberries could be an excellent recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 8g of protein, 21g of fat, and a total of 505 calories. Head to the store and pick up lemon peel, buttermilk, balsamic strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan. Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Loaf Pan

Bowl

Oven

Add eggs 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Mix in almond extract.

Ingredients you will need

Almond Extract

Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition.

Ingredients you will need

Buttermilk

Egg

Add ground almonds and lemon peel and beat 1 minute.

Ingredients you will need

Almond Meal

Lemon Peel

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 15 minutes.

Equipment you will use

Oven

Frying Pan

Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Bowl

Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake.

Equipment you will use

Baking Sheet

Toothpicks

Skewers

Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake.

Ingredients you will need

Glaze