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Lychee Almond Cake with Silky Almond Glaze
Dolce Flav
Rated 5.0 stars by 1 users
Category
Lychee Extract
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
35 minutes
This Lychee Almond Cake is an elegant fusion of delicate almond crumb and the fragrant, floral tones of lychee extract. The batter, enriched with almond flour and flavored with both lychee and almond extract, bakes into a tender, moist cake adorned with toasted sliced almonds on top. A silky almond glaze finishes the cake, offering a glossy, bakery-quality look and flavor. The result is a light, aromatic cake with a subtle tropical twist.
Ingredients
Cake
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1¼ cups sugar
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2 large eggs
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⅔ cup milk
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½ teaspoon lychee extract
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½ teaspoon almond extract
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1 cup all-purpose flour
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¼ cup almond flour
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½ teaspoon baking powder
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1 stick (½ cup) melted unsalted butter
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Sliced almonds
Directions
Preheat and prep: Preheat oven to 350°F (175 °C). Grease and lightly flour a 9-inch round or almond cake pan. Sprinkle sliced almonds evenly across the bottom—this adds a crunchy, nutty layer to your cake.
Combine wet ingredients: In a mixing bowl, whisk sugar, eggs, milk, lychee extract, and almond extract until the mixture is smooth, pale, and fragrant.
Integrate dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and baking powder. Gently fold these into the wet mixture until just combined—avoid over-mixing to keep the cake tender.
Add butter: Slowly pour in the melted butter while stirring until fully incorporated—this ensures a rich, moist cake texture.
Bake: Pour the batter into the prepared pan topped with sliced almonds. Bake for 30–35 minutes, until the top is golden and a toothpick in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze and serve: Mix powdered sugar, heavy cream, and almond extract until smooth and pourable. Drizzle over the cooled cake, allowing some to drip over the edges for visual appeal. Let the glaze set before slicing and serving.
Recipe Note
10 Popular FAQs
Can I substitute lychee extract with lychee syrup?
You can use lychee syrup, but reduce other liquids slightly to maintain the cake’s consistency.
Is almond flour necessary?
Almond flour adds moistness and flavor. You can substitute with all-purpose flour (same amount), but texture will be slightly denser.
What pan alternatives work best?
A standard 9-inch round or loaf pan works well—adjust baking time as needed. ([image reference] above)
How can I intensify the lychee flavor?
Increase lychee extract by ¼ teaspoon or add diced canned lychees on top after glazing.
Can this be made dairy-free?
Yes—use plant-based butter and dairy-free milk or cream in both cake and glaze.
Storage tips?
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
Can I freeze this cake?
Yes—freeze slices wrapped tightly in foil; thaw and then apply the glaze for freshness.
What makes this cake SEO-friendly?
Keywords like “lychee almond cake,” “easy floral dessert,” and “lychee extract cake recipe” are naturally integrated into the title, ingredients, and directions.
Can I halve the sugar?
Reducing sugar too much impacts texture and moisture—limit reductions to 10–15% for reliable results.
What pairs well with this cake?
Serve with fresh raspberries, whipped cream, or lychee-infused iced tea to complement the floral flavors.