Resep Lemon Cake

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A light, moist and tender lemon almond cake!

For the lemon almond cake:For the cake:

• 1 cup unsalted butter (2 sticks)
• 1 cup sugar
• 3 eggs
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup all-purpose flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup almonds slices or slivers

• 1/2 cup sugar
• 1/4 cup lemon juice

For the lemon almond cake:

• Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
• Mix flours, baking powder and salt before mixing into the wet ingredients.
• Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
• Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.

• Simmer the sugar and lemon juice until the sugar has dissolved.

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