Prep 15 mins
Cook 1 hr
This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"
- Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well until they are incorporated.
- Mix in the lemon zest, baking powder, and almond extract.
- Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
- While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
- Set aside.
- Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
- Pour about 3/4 of the glaze over the top of the cake.
- Cool the cake completely in the pan.
- Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
- Pour the remaining glaze over the top of the unglazed part of the cake.
- Let sit at room temperature until the glaze dries.
- Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
- Serve at room temperature or chilled.
- Thawing Directions: Simply thaw overnight at room temperature.
I had a tea party yesterday and made this very-easy cake, which my guests described as "sooo good!" It is really simple to make, if a little difficult to get out of the bundt pan, and it has a pleasantly tangy flavor. Outstanding!
This is possibly the best cake I have ever tasted. Absolutely outstanding! The almond essence is the key to this wonderful flavour and when combined with the lemon the result is amazingly delicious! As you can tell I love this cake. The flavour, texture and smell are all divine. Not having the correct pans I substituted with a loaf pan. I was a bit concerned about this as the pan was very full but it puffed up beautifully and only spilled over a little right at the end. I have a larger loaf pan and might try that next time as the cooking times worked well for the loaf pan. The other thing I did was I had run out of powdered sugar so I used 1 cup of caster sugar and warmed it gently in a small pan with the lemon juice until the sugar had dissolved and then I strained it. Made a lovely syrup. Because the pan was so full it was difficult getting the syrup on but I managed (of course this was my own fault for using the wrong pan). I have frozen half of the cake for later. Will update to tell you how that goes.
This cake is fantastic. It is very easy to make. I did not have almond extract so I used lemon extract. The cake is firm and moist like pound cake, surrounded by icing on the top, bottom and side. Although I kept reapplying the icing, I still had some left over so next time I will probably make a little less. My oven cooks on the high side so it only needed about 50 minutes. Also, the pan needs ample "grease and flour" to guarantee the cake slides out properly. I served it for company and got rave reviews. Plus, it gets better with age, if you can manage to keep it around long enough. Thanks Mirj for the great recipe!