A cake recipe for all foodies:

In a small baking bowl, beat butter and sugar with an electric hand mixer until mixture is light and creamy. Add eggs gradually, beating well after each egg. Add juice of one lemon, beat well.

With a spoon, fold in the sifted flour with the baking powder and the almond flour. Stir until the mixture is smooth. Do not over-stir!

Pour the mixture evenly into the pan, smoothing the surface. Bake for 35-40 min, until a pin inserted in the center of the cake comes out clean. Bake cake in pan for 5 min, then turn out onto a baking rack to cool.

For the lemon syrup: peel the lemon zest and cut into long narrow strips. Combine the sugar and water in a small saucepan. Stir over low heat until mixture boils and sugar is dissolved. Reduce the temperature, add the lemon peel and make in an open saucepan without stirring for 3-4 minutes until a thick syrup is formed.

Cut the cake into pieces and bring to the table with a spoonful of lemon syrup and whipped cream.

Note: Peel the lemon thinly with a potato peeler or sharp kitchen knife, as the white of the peel causes a bitter savory taste. Use a sharp kitchen knife to cut the peel into matchstick-length strips. If necessary, the peel can be strained out before sieving. For a more flavorful syrup instead of water

Almond Lemon Cake

Ingredients:

Lemon syrup:

Instructions:

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