Damp Lemon and Almond Cake
An easy recipe with lemons and almonds and little else.
Servings
6 – 8 people
Cook Time
50 – 70minutes
Servings
6 – 8 people
Cook Time
50 – 70minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Cream together the butter sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition. When all the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond extract, lemon zest and juice. Pour the mixture into cake pan and bake for about one hour. (Ovens vary so widely, the cake may be done after 50 minutes, or it may take as long as an hour and 10 minutes.) After about 30 minutes you may need to cover the cake with foil to prevent it the top from burning.
  2. The cake is ready when the top is firm and a toothpick comes out cleanish. The cake will be damp, but not battery goop. Take the cake out and let it stand for 5 minutes or so in the pan. Turn the cake out on a wire rack and allow it to cool.
  3. Then, wrap the cake in tin foil and leave it for a couple of days. Push some powdered sugar over the cake through a fine sieve when serving.