Almond-Lemon Cake

Serves 8

This simple rustic cake will fill your home with the scent of almonds and lemons as it bakes. Lovely served on its own, its also delicious with a dollop of softly whipped cream and fruit preserves. This cake tastes even better the next day.

½ cup unsalted butter, room temperature
¾ cup packed light brown sugar
1 Tbs. lemon zest
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. salt
3 egg yolks and 4 egg whites
1 ¼ cups ground almonds
½ cup all-purpose flour
¼ cup lemon juice
¼ tsp. cream of tartar
Confectioners’ sugar, optional

Preheat oven to 350F. Butter 8-inch round cake pan, line bottom with parchment or wax paper, and butter paper. Lightly flour pan, and tap out excess.
Beat butter with brown sugar, zest, vanilla, baking powder and salt until light and fluffy. Add egg yolks one at a time, beating well each time.
Combine ground almonds and flour; stir into egg mixture. Stir in lemon juice. Whip egg whites with cream of tartar to soft peaks in clean bowl. Fold egg whites into batter in 3 additions.
Spoon batter into prepared pan, and bake 35 to 40 minutes or until pale gold and toothpick inserted into center comes out clean. Let cake cool on rack 15 minutes. Run sharp knife around edge of cake. Holding plate securely on top of cake, turn upside down. Remove cake pan and peel off paper. Invert cake onto wire rack, and cool completely. Transfer cake to platter, and dust with confectioners’ sugar, if desired.

March 2006