Sifted Flour

By Laken

Ingredients

• Batter
• Zest From 2 Large Lemons
• Glaze

Details

Servings 1
Preparation time 120mins
Cooking time 360mins
Adapted from cake.betterrecipes.com

Preparation

Step 1

Move rack to bottom 1/3 of oven and heat oven to 350°F.

Butter a 6-cup loaf pan and dust with cookie or plain bread crumbs.

Sift together flour and bakings powder. Melt butter.

In a mixing bowl, mix butter and sugar. Beat in eggs one at a time on low speed.

Then, alternately, add sifted dry ingredients and milk.

Mix in lemon extract. Fold in almonds and lemon zest. Pour into prepared pan.

Bake 65-75 minutes. Two or three minutes before the cake is done, prepare the glaze.

Heat juice and sugar until the sugar is melted, but do not boil.

Remove cake from oven and cool in pan 3 minutes.

Brush the hot glaze over the cake in the pan, letting it soak in slowly—this should take ~5 minutes. Cool and turn cake out onto a rack.

Store wrapped in wax paper AND aluminum foil. Set in refrigerator a few days before serving.