Easy Lemon-Almond Cake

from Luscious Lemon Dessserts
via Judy Gray

serves 8

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons finely grated lemon zest
1 teaspoon vanilla
1 1/2 tablespoons pure lemon extract
1/3 cup granulated sugar
1/3 cup packed almond paste at room temperature
1/4 cup unsalted butter at room temperature
2 large eggs
confectioners sugar for dusting

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter an 8 by 1 1/2-inch round cake pan. Place parchment or waxed paper on the bottom; butter and flour the paper.

Sift together the flour, baking powder, and salt in a small bowl. Whisk the milk, zest, lemon extract, and vanilla together in another small bowl. Beat the granulated sugar, almond paste, and butter with an electric mixer on low speed in a large bowl until the mixture begins to come together. Increase the speed to medium and beat, scraping down the side of the bowl, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes, until the cake is golden brown and a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes and turn out of the pan onto the rack to cool to room temperature. Remove the parchment paper and invert the cake. Just before serving lightly sift the confectioners' sugar over the top of the cake.

This is a nice tea cake when garnished with blueberries and raspberries.