Ingredients
The following ingredients have 9 Servings
- 2 1/4 cups AP flour
- 3/4 cup almond meal/flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter at room temperature, plus more for buttering cake pan
- 1 1/2 cups sugar, divided
- 4 large eggs
- 1/3 cup lemon zest (from about 5-6 lemons)
- 3/4 cup lemon juice, divided
- 1/4 cup whole milk
- 1/2 cup sliced blanched almonds, toasted
- 1/4 cup water
Instruction
- Preheat oven to 350. Butter and flour a 9-inch bundt or springform pan.
- Whisk flour, almond flour, salt, baking powder, and soda together; set aside.
- In a standing mixer, cream butter and 1 cup of the sugar for 2 minutes. Add eggs one at a time and mix on high for 5 minutes.
- Gradually fold in the dry ingredients, alternating with ¼ cup of the lemon juice and ¼ cup of milk until blended.
- Scrap batter—it’ll be thick --into prepared pan and bake for 40-45 minutes.
- While the cake is baking, combine the remaining ½ cup of sugar, ½ cup of lemon juice, and water in a small saucepan and boil until the sugar melts and the syrup is slightly thickened.
- When the cake is done, let it cool in the pan for about 15 minutes. Using a skewer or toothpick, poke the cake all over and pour most of the syrup (reserve about 3 tablespoons) slowly over the cake. Let it absorb the syrup until it’s completely cool.
- In the meantime, thicken the reserved syrup by boiling it further until it reaches the consistency of glaze.
- Turn cooled cake onto serving plate and brush it with the glaze. Press toasted almonds onto sticky surface as best you can and voila!
