1 1/2 c. sliced almonds
1/2 lb. unsalted butter, softened
2 c. sugar
1 Tb. finely grated lemon zest
2 c. unbleached flour
1 tsp. lemon juice
1 tsp. vanilla
1/2 tsp. lemon extract
5 eggs
6 Tbs. sugar
4 Tbs. amaretto
3 Tbs. fresh lemon juice
Preheat oven to 350. Spread nuts on baking sheet & place in oven for 8-10 minutes or until just golden. Remove & set aside. Prepare bundt pan. Sprinkle 1/2 c. toasted nuts evenly over bottom of pan. Cream butter, sugar & zest together until pale yellow & fluffy. Add flour
stir just enough to blend. Add lemon juice & extracts. Stir. Add eggs one at a time, stirring after each addition. With a rubber spatula, gently fold in remaining nuts. Scrape batter into pan & bake 50-60 minutes. After 30 minutes of baking, cover top tightly with foil. If top is not brown, remove foil for last 5 minutes. Slowly heat sugar, amaretto & juice, stirring, until sugar melt & mixture comes to a boil. Cool cake & poke holes all over it after 10 minutes. Carefully pour or brush half of the syrup until it is absorbed. After 10 minutes, gently invert cake onto another rack & remove from pan. Poke more holes & brush with remaining syrup.
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