Lemon Amaretto Cake

Lemon Amaretto Cake

This Lemon Amaretto Cake is inspired by a favorite holiday after-dinner drink. It is a delicate balance of tart lemon and sweet nutty almond flavors.

Lemon Amaretto Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1½ cups butter, softened
  2. 3 cups sugar
  3. 1 tablespoon lemon zest
  4. 5 large eggs
  5. ½ cup fresh lemon juice
  6. 3½ cups all-purpose flour
  7. 1½ teaspoons baking soda
  8. 1½ cups buttermilk
  9. 1 cup sour cream
  10. Amaretto-Almond Filling (recipe follows)
  11. Fluffy Meringue Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter, sugar, and lemon zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice.
  3. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans.
  4. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Amaretto-Almond Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
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Amaretto-Almond Filling
Makes about 2½ cups
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Ingredients
  1. 1 (¼-ounce) envelope unflavored gelatin
  2. 3 tablespoons cold water
  3. 2 cups heavy whipping cream, divided
  4. ½ cup almond liqueur
  5. ¼ cup sugar
  6. ½ cup finely chopped toasted sliced almonds
Instructions
  1. In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened.
  2. In a small saucepan, bring ½ cup cream and liqueur to a boil over medium-high heat; reduce heat, and simmer for 1 minute. Add gelatin mixture, whisking to dissolve. Remove from heat; let stand for 10 minutes.
  3. In a large bowl, beat remaining 1½ cups cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Beat in almonds. Cover and chill for 4 hours, or refrigerate for up to 3 days.
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Fluffy Meringue Frosting
Makes about 5 cups
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Ingredients
  1. 6 egg whites
  2. 2 cups sugar
  3. ¾ cup water
Instructions
  1. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form.
  2. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture reaches 248° on a candy thermometer. With mixer running at high speed, slowly pour hot syrup into egg whites. Beat mixture for 10 minutes until glossy, thick, white, and fluffy. Use immediately.
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