ב''ה
After all the praise this simple cake has garnered I knew it would have to land on our free-choice plate at some point before all things come to an end.
Dry ingredients.
Batter less the eggs. I find that the beaters tend to overly attract lemon zest whenever it is called for. Make sure to scrape all of it off the beaters, it hides there under a blanket of the batter!
Ready to go.
I added some amaretto to the sugar syrup for some extra almond flavor.
It was golden and it was glorious!
It totally lives up to all the hype.
Looks delicious! I am going to have to try this one.
ReplyDeletemmm, can't wait to bake this one. looks beautiful!
ReplyDeleteI just posted my cakes, saw that you just did as well and I had to come visit quickly. Because it's the golden lemon almond cake! I really liked this cake when I made it too. Yours looks super brown and gorgeous in that pan!
ReplyDeleteMmmm... I love amaretto. I don't think I've made this cake yet... will have to remedy that soon.
ReplyDeleteTo eliminate the lemon zest problem, I like to grind it with sugar in the food processor. No more zest chunks, but you still get all the flavor.
:)
ButterYum
Looks very moist and delicious! I will have to try this one at some point.
ReplyDeleteAmaretto! Brilliant! Making a note for when I choose this for free choice week.
ReplyDeleteב''ה
ReplyDeleteThanks everyone!
ButterYum: Thanks for the zest tip!
Mendy, your cake looks so moist and delicious. I really like the idea of adding extra amaretto! Can't wait to try it!
ReplyDelete