Lemon Cake

Name: Lemon Cake
Ingredients: 12 tbsp (1 1/2 sticks) butter, at room temperature; 3/4 cup plus 2 tbsp granulated sugar; 2 None eggs, at room temperature; 3/4 cup plus 2 tbsp flour; 1/2 cup self-rising flour; 1/3 cup milk; 1 tbsp finely grated lemon peel; 1 tbsp lemon juice; 1/2 cup sliced almonds; None None Powdered sugar, to dust

10 ingredients

5 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, at room temperature
3/4 cup plus 2 tbsp granulated sugar
2 None eggs, at room temperature
3/4 cup plus 2 tbsp flour
1/2 cup self-rising flour
1/3 cup milk
1 tbsp finely grated lemon peel
1 tbsp lemon juice
1/2 cup sliced almonds
None None Powdered sugar, to dust

Directions

1

Preheat the oven to 325°F. Grease and line an 8 x 4 inch loaf pan with parchment paper, extending paper at long sides for handles.
2

Beat 9 tbsp of the butter and 3/4 cup of the granulated sugar in a large bowl with electric mixer on medium speed until pale and creamy. Add eggs, one at a time, beating well after each addition.
3

Stir in 3/4 cup of the flour, self-rising flour, milk, half the grated lemon peel and the lemon juice until just combined. Spoon into prepared pan; smooth top with a spatula.
4

Place remaining 2 tbsp sugar, 2 tbsp flour, remaining lemon peel and the almonds in a medium bowl. Using fingertips, rub in remaining 3 tbsp butter to make coarse crumbs. Sprinkle over top of cake.
5

Bake for 50-55 mins or until a skewer inserted into the center comes out clean. Cool in pan on wire rack 5 mins. Remove from pan; cool completely. Dust with powdered sugar.