Best Almond Cake

Name: Best Almond Cake
Yield: Serves 8 to 10
Ingredients: 1 1/2 cups (5 1/4 ounces) plus 1/3 cup blanched, sliced almonds, toasted; 3/4 cup (3 3/4 ounces), all-purpose flour; 3/4 teaspoon, salt; 1/4 teaspoon, baking powder; 1/8 teaspoon, baking soda; 4 , large eggs; 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons, sugar; 1 tablespoon plus 1/2 teaspoon, grated lemon zest (2 lemons); 3/4 teaspoon, almond extract; 5 tablespoons, unsalted butter, melted; 1/3 cup, vegetable oil

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Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

Desserts or Baked Goods

Make Ahead

Cakes

To perfect this elegant European dessert, we deepened its flavor and lightened its texture—and did it all in a food processor.

SERVES8 to 10

TIME1¾ hours, plus 2 hours cooling

has video

WHY THIS RECIPE WORKS

To create an Almond Cake with a great appearance and superior almond flavor, we used finely ground almonds, which had a more pronounced almond flavor than almond paste, which is used in most cake recipes. And to create a light cake with a m...

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