Lemon Almond Torte
Junior League of Washington DC Capitol Classics Cookbook
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1¼ cup finely ground blanched almonds
  • 4 large eggs, room temperature
  • 1 teaspoon Sonoma Syrup Vanilla Bean Extract
  • 2 teaspoons Sonoma Syrup Almond Extract
  • 1 teaspoon lemon extract or lemon oil
  • 1 tablespoon grated lemon rind
  • 1 cup unbleached flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup lemon juice
  • Glaze:
  • ½ cup lemon juice
  • 2 cups powdered sugar
  1. Cream butter, sugar and 1cup almonds until fluffy. Add eggs one at a time. Beat in extracts and lemon zest. Sift together dry ingredients and add to batter, alternating with lemon juice. Pour batter in greased 8" springform pan. Bake at 350 degrees for 50 minutes. Cool cake for 15 minutes before releasing from pan. Whisk together the glaze ingredients. Spread evenly over top and sides of cake. Sprinkle remaining almonds onto sides of glazed cake. Garnish with candied lemon peel or whole almonds.
The following recipes were created with Sonoma Syrup Vanilla Bean Extract 'Crush' to eliminate the time consuming process of finding and scraping vanilla beans, however you may use Sonoma Syrup Vanilla Bean Extract in all of these recipes.
Recipe by Sonoma Syrup at https://sonomasyrup.com/lemon-almond-torte/