For sour almond loaf cake:
- about â…” cup Full-fat milkorganic
- 1 tbsp White vinegaralternatively, use ¾ cup, 150 g of just buttermilk instead
- 1 ¾ cups All-purpose flourunbleached
- ¼ cup Cornstarchalternatively, use 2 cups, 286 g of cake flour instead
- 1 tsp Baking powder5 g
- ½ tsp Sea salt4 g, fine
- 8 tbsp Butter(½ cup), 113.5 g, softened
- 1 ¼ cups Granulated sugar263 g, natural
- 1 tbsp Vegetable oil14 g
- 1 tsp Almond extract6 g
- ½ tsp Vanilla extract3 g
- 3 Large eggsfree-range
- ¼ cup Sour cream60 g, at room temperature
For lemon hibiscus glaze:
- about 1 ½ cups Confectioners' sugar200 g, sifted
- 2 to 4 tbsp Strong hibiscus tea brew
- about 1 tbsp Lemon juicefreshly squeezed
- about 1 tbsp Water
Sour Almond Loaf Cake
Made with simple pantry staples, this delicious Sour Almond Loaf Cake looks impressive but is a snap to make. Sour cream and buttermilk work beautifully in this loaf cake, yielding a cake with a tight, golden crumb and gentle sour notes that are enhanced with almond extract. Finish the cake with a tangy, pink glaze that is simply out-of-this-world delicious. Floral hibiscus tea and lemon juice, along with confectioners’ sugar, create this bright glaze that has the perfect balance of sweet and sour to brighten your day.  Â
What I love most about this recipe, aside from its deliciousness, is that it allows for a few ingredient swaps, depending on what you have around. Don’t have buttermilk? Make your own by adding 1 tablespoon of white vinegar to â…” cup milk. Let the mixture sit for 10 minutes so that the milk becomes sour. If you have buttermilk, use ¾ cup in place of all the milk and vinegar. If you don’t have cake flour on hand, whisk 1 ¾ cup of flour with ¼ cup of cornstarch as a substitute. Alternatively, use 2 cups of cake flour instead. Â
To make the Sour Almond Loaf Cake, you will need the following ingredients:
Steps to make Sour Almond Loaf Cake
1 | Heat oven and prepare loaf pan | 5 |
2 | Make sour milk | |
3 | Sift dry ingredients | 2 |
4 | Beat butter | 1 |
5 | Add sugar | 2 |
6 | Add oil, almond and vanilla extracts | 1 |
7 | Add eggs | 1 |
8 | Add sour cream and milk mixture (or buttermilk) | 2 |
9 | Add dry ingredients | 2 |
10 | Transfer to loaf pan | 1 |
11 | Bake | 1h |
12 | Cool | |
13 | Make lemon hibiscus glaze | 2 |
In a small bowl, whisk together 1 ½ cups confectioners’ sugar, 1 tablespoon hibiscus tea, and 1 tablespoon lemon juice until smooth. The glaze should be thick. Add more tea or water to achieve the desired color and consistency. If the glaze is too runny, add some extra sifted confectioners' sugar and mix well. | ||
14 | Pour lemon hibiscus glaze over cake | |
15 | Serve | |
Recipe Reviews
This is a soft and moist lemon loaf cake with bright glaze! Thanks for sharing the recipe.
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