3 cups cake flour
2 cups granulated sugar
1 teaspoon of salt
1 cup sliced almonds
1 cup butter, room temperature
4 eggs, room temperature
1/4 cup fresh lemon juice
3/4 cup milk, room temperature
1/4 cup lemon zest
2 teaspoons baking powder
pinch of salt
9 thin slices of fresh lemon (garnish)
Preheat oven to 300 F.
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add lemon zest and almonds. Using a separate bowl, sift flour, baking powder, and salt.
Combine milk and lemon juice in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.
Pour into a lined square cake pan (9"). Arrange lemon slices on top of the cake (refer to picture). Bake for 1 to 1.5 hours or until a stick inserted into the middle of the cake comes out clean. Please keep the cake at this temperature because it will burn if it's on a higher temperature. It takes time to bake it!
Remove from the oven and let the cake cool completely before glazing.
Glaze:
1 cup icing sugar
1 lemon, juiced
Whisk ingredients to form a thick paste. Use a brush to glaze the cake.
