This dense, moist cake is brushed with a tart, lemony glaze that soaks into the cake. It’s addictive! Try it with fresh strawberries or raspberries and some whipped cream or ice cream.
Makes two 9 by 5-inch loaves; served 12 to 15
4 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ pound (3 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
grated zest and juice of 3 lemons
1 ¼ cups milk
3 cups sliced almonds
Lemon Glaze (recipe follows)
1. Preheat the oven to 350 degrees.
2. Grease and lightly flour two 9 by 5 by 3-inch loaf pans and set aside.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl and stir to mix. Set aside.
4. Cream together the butter and sugar in a separate bowl with an electric mixer until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Combine the lemon zest, lemon juice, and milk in a small bowl and stir until well combined.
7. Add the flour mixture to the egg mixture alternating with the milk mixture and stir until well combined. Fold in the almonds and stir to mix.
8. Pour the batter into the prepared pans and bake 50 to 60 minutes, until the loaves have risen and a toothpick inserted in the center of each loaf comes out clean.
9. Remove from the oven and cool 10 to 15 minutes in the pans. Meanwhile, make the glaze.
10. Turn the loaves out of the pans, and while the loaves are still warm, brush with the glaze. Serve immediately or continue to cool on a baking rack
Lemon Glaze
juice of 3 lemons
½ cup sugar
1. Place the lemon juice and sugar in a small saucepan over medium heat and bring to a low boil. Cook, stirring occasionally, 7 to 10 minutes or until the sugar has dissolved and mixture has thickened slightly. Drizzle immediately on top of the cake.
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