When I was packing to come to Mozambique I knew I had to take some of my favorite cookbooks and recipe magazines with me. So I sat down and started looking through all my recipes and put a few books/magazines aside that I use most often. One of my favorites is the old Martha Stewart Everyday Food magazines. I found this Glazed Lemon Cakes(recipe here) inside and decided to give it a try. I loved it but when talking with a friend we were saying how much we love Almond flavor and she wondered if I could make them Glazed Almond Cakes instead. I figured why not. So here is my recipe, adapted from Martha Stewarts Glazed Lemon Cakes.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
- 1 1/2 cups all-purpose flour, plus more for muffin tin
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk or plain low-fat yogurt ( I used plain yogurt)
- 1 teaspoon almond extract (plus 1/2 teaspoon for glaze)
- 2 tablespoons milk plus 2 Tablespoons milk for the glaze
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups confectioners’ sugar
- Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin(I used a 12-cup muffing tin). In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, almond extract, and 2 tablespoons milk. Set aside.
- With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
- Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
- Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with 2 tablespoons milk and 1/2 teaspoon almond extract until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.