Lemon Almond Cake

Summary

Yield
Servings
Prep time
45 minutes
Cooking time
1 hour
Total time
1 hour, 45 minutes

Description

Another recipe from my younger sister, Samanthi.

Ingredients

3 c
Flour (all purpose)
1 T
baking powder
1 t
Salt
2⁄3 c
shortening
2 c
Sugar
4  
egg
2 T
lemon rind
1 c
milk
1 c
almonds (ground)
3 c
Sugar ((for the glaze))
1⁄3 c
Lemon Juice ((for the glaze))

Instructions

  1. Combine flower, baking powder and salt.
  2. Cream shortening and sugar in large bown on medium speed, until light
  3. Add Eggs, one at a time, beating until light & fluffy
  4. on low speed add dry ingredients to creamed mixture alternately with milk, mixing lightly after each
  5. stir in lemon rind & almonds
  6. Spread batter evenly in greased and flowered 9" (23cm) tube pan or bundt pan
  7. Bake at 350°F (180°C) for 60-65 minutes, or until toothpic inserted in centre comes out clean
  8. Cool in pan for 30 minutes
  9. remove from pan and place on cake plate
  10. Glaze - Heat sugar and lemon juice togeter to desolve sugar
  11. brush surface of warm cake with glaze
  12. repeat brushing until all glaze is used up
  13. let stand overnight to develop flavour


Helpful Hint - Poke holes in surface of cake with a skewer or toothpic to let syrup soak into cake