LORI LECKMAN'S LEMON-MADEIRA CAKE
Provided by Bryan Miller
Categories dessert
Time 3h
Yield Two cakes about one pound each
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
- Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
- Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
- Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
- Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 35 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 118 milligrams, Sugar 34 grams, TransFat 1 gram
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