Harley’s Lemon Almond Cake
Lemon Almond Cake
A light and refreshing cake that needs no icing
Note: If using cake and pastry flour, omit baking powder and salt
Combine flour, baking powder and salt.
Cream shortening and sugar in a large bowl on medium speed of an electric mixer until light. Â Add eggs, one at a time, beating until light and fluffy. Â On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each. Â Stir in lemon rind and almonds.
SPREAD batter evenly in Â greased and floured 9 ” ( 23 cm ) tube pan or bundt pan.
BAKE at 350Â° F ( 180 Â°C ) for 60 – 65 minutes, or Â until toothpick inserted into center comes out clean.
COOL in pan for 30 minutes: remove from pan and Â place on cake platter.
HEAT sugar and lemon juice together Â to dissolve sugar. Â Brush surface of warm cake with glaze. Â Repeat brushing until all glaze is used up. Â Let stand overnight to develop flavor.
HELPFUL HINT: Poke holes in surface of cake with a skewer or toothpick to let syrop glaze soak into cake.
prep time: 15 mins
freezing : excellent
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup Golden Crisco Shortening
2 cups granulated sugar
1 cup milk
2 tablespoons grated lemon rind
1 cup ground almonds
3/4 cup sugar
1/3 cup lemon juice