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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cup sliced almonds
1/2 lb unsalted butter, softened
2 cup granulated sugar
1 tbsp finely grated lemon zest
2 cup unbleached all-purpose flour
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
5 eggs
Syrup:
6 tbsp sugar
4 tbsp Amaretto liqueur
3 tbsp fresh lemon juice
Preheat oven to 350. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. Lightly grease and flour a 10-inch non-stick bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan.
Cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition.
With a rubber spatula, gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. After 30 minutes of baking, cover top of cake tightly with aluminum foil.
While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, Amaretto and lemon juice, stirring, until sugar melts. Reserve until ready to use.
When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes.
Gently invert the cake onto another rack and remove from pan. With a cake tester, poke holes in the top and sides of cake; brush with remaining syrup. You can increase the amount of liqueur to taste. Let cake cool completely before placing in tin and gift wrapping. Serves 12.
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LEMON-AMARETTO BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cup sliced almonds
1/2 lb unsalted butter, softened
2 cup granulated sugar
1 tbsp finely grated lemon zest
2 cup unbleached all-purpose flour
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
5 eggs
Syrup:
6 tbsp sugar
4 tbsp Amaretto liqueur
3 tbsp fresh lemon juice
Preheat oven to 350. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. Lightly grease and flour a 10-inch non-stick bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan.
Cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition.
With a rubber spatula, gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. After 30 minutes of baking, cover top of cake tightly with aluminum foil.
While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, Amaretto and lemon juice, stirring, until sugar melts. Reserve until ready to use.
When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes.
Gently invert the cake onto another rack and remove from pan. With a cake tester, poke holes in the top and sides of cake; brush with remaining syrup. You can increase the amount of liqueur to taste. Let cake cool completely before placing in tin and gift wrapping. Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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