We have news! Remember how my train commute and mile-long walk have been the bane of my existence?Well that’s all about to change because…
We’re moving to the city!!!
Words cannot express just HOW excited I am. I will go from having an hour and a half commute to a 35 minute commute — meaning I’ll be able to start cooking again on the weekdays and resume my regular early morning gym workouts. Plus, we’ll have the chance to explore a totally new area together and be closer to all of our friends.
I’m already counting down the days. CAN. NOT. WAIT.
While we’ve created lots of awesome memories in our current place, I think it’ll be a nice change. And while we’re ultimately itching to buy our own place, it’ll be fun to have one last hurrah before settling down a bit.
And explore cool new restaurants.
And go to the beach every weekend in the summer.
And be that cool, urban couple that knows how to take the el.
(Can you tell I’m excited?)
Almost as excited as I am about this Lemon Almond Cake.
Is it a bread? A cake? A pound cake?
If you’re asking those questions, well, so am I. I don’t know the answer. Except I do know it’s not a pound cake because I literally Googled the requirements for a cake to be considered a pound cake, and it requires equal parts butter, sugar, flour and eggs. And since this doesn’t have butter, it’s a no-go.
But regardless of what it is, it’s totally delicious.
Fresh enough that you could eat it for breakfast, but sweet enough that it could also work for an after dinner treat.
Yay for lemons and life changes.
Lemon Almond Cake
Adapted from Two Peas and Their Pod
For the bread:
1 1/2 cups whole-wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup granulated sugar
2 tablespoons lemon zest
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 1/4 teaspoons vanilla extract
1 teaspoon almond extract
For the glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
Sliced almonds for garnish
Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside.
In a large bowl, whisk together flour, salt and baking powder. In a separate small bowl, combine sugar and lemon zest, rubbing together with your fingers until fragrant. Add lemon zest mixture to flour mixture, whisk until combined. Set aside.
In another bowl (I re-used the one from the lemon zest mixture), combine almond milk, oil, eggs, lemon juice, vanilla and almond extract.
Slowly add wet ingredients to dry ingredients, gradually stirring in until combined.
Pour batter into prepared loaf pan. Bake for 55-60 minutes or until toothpick comes out clean. Allow low to cool for 15-20 minutes before loosening the sides of the bread with a butter knife and carefully removing from the pan.
While the bread is cooling, make the lemon glaze by combining all ingredients in a small bowl. Whisk until smooth. Drizzle over loaf and then sprinkle almonds on top.