The combination of fresh lemon juice and yogurt gives this cake a wonderfully fresh taste and moist texture.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 lemons||1 1/3 cups almond flour (almond meal)|
|12 tbsp unsalted butter||1/2 cup all-purpose flour|
|1 1/4 cups sugar||2 tsp baking powder|
|2 large eggs, plus one egg yolk||1 1/3 cups plain yogurt|
Preheat the oven to 325°F (175°C). Butter an 8in (20cm) cake pan, and line the bottom with a round of parchment paper.
Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice. Cream together the butter and 3/4 cup sugar, and the zest in a large bowl until light and fluffy. Beat in the eggs, one at a time.
Whisk the flours and the baking powder together to eliminate any lumps. Stir into the butter mixture, followed by the yogurt and 2 tbsp of the lemon juice.
Spread in the pan. Bake for 30 minutes, or until the center springs back when pressed.
Meanwhile, stir the remaining 1/2 cup sugar and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sugar. Cool.
Transfer the cake to a wire rack. Pierce the cake all over with a skewer and drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely.
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