So that people who avoid alcohol could still enjoy the extraordinarily moist yet soft texture of my Grand Marnier cake, I’ve adapted the recipe using ground almonds and lemon. The almonds are responsible for the wondrously moist and dense crumb. The divinely luscious flavor of lemon is punched up with zesty lemon oil.
Creating this cake presented a challenge. It required less leavening because more sugar was necessary to balance the lemon juice. I couldn’t add the extra sugar to the