- Serves: n/a
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- Submitted by: Recipe Group Member
- Date: n/a
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1 1/2 cups sliced almonds
- 1/2 # unsalted butter, softened
- 2 cups sugar
- 1 Tbsp finely grated lemon zest
- 2 cups flour
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 5 eggs
- 6 Tbsp sugar
- 4 Tbsp amaretto liqueur
- 3 Tbsp fresh lemon juice
- Spread almonds on a baking sheet and place in 350° F oven for 8-10 minutes, or until just golden.
- Remove and set aside.
- Lightly grease and flour a 10" nonstick bundt pan. Sprinkle 1/2 cup almonds evenly over the bottom of the pan.
- In the bowl of an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy.
- Add flour, stir just enough to blend.
- Add lemon juice and extracts. Stir. Add eggs one at a time, stirring after each addition.
- With a rubber spatula, gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes.
- After 30 minutes oif baking, cover top of cake tightly with aluminum foil.
- While cake is baking, prepare syrup: In a saucepan slowly heat the sugar, amaretto and lemon juice, stirring, until sugar melts. Reserve until ready to use.
- When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top).
- Carefully pour or brush on half of the syrup until is is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes.
- Gently invert the cake onto another rack and remove from pan. With a cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cool completely.
Submitted by: Recipe Group Member
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