Description
A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.
Ingredients
- 2 ⅔ cups turbinado sugar
- 1 pound butter, room temperature
- 6 eggs, room temperature
- 5 cups almond meal
- 1 ⅓ cups fine cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 lemons, juiced and zested
- ¾ cup superfine sugar
Instructions
- Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
- Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time
- allowing each egg to blend into the butter mixture before adding the next.
- In a separate bowl
- combine the almond meal
- cornmeal
- baking powder
- salt
- and lemon zest. Gently fold it into the butter mixture
- stirring just until combined.
- Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean
- 90 to 120 minutes.
- While the cake is baking
- combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
- Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12