Sugar-Soaked Lemon Cake
Another one from my friend nlb, originally posted on Gail's Recipe Swap. And yet another reason why I'm glad that I am the proud owner of a Bundt pan!!!
Cake:
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
grated zest of 2 lemons
1 Tbsp. freshly squeezed lemon juice
1 cup sour cream, room temperature
2 tsp. vanilla extract
6 egg whites
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. baking powder
1 cup finely chopped blanched almonds
Syrup:
1/4 cup lemon juice
1/2 cup dark brown sugar
1/4 cup water
Make cake: In bowl cream butter with 1/2 cup sugar. Beat in lemon zest, lemon juice, sour cream and vanilla.
In another bowl beat egg whites with salt until frothy. Gradually add remaining 1/2 cup sugar while beating until stiff.
Beat flour and baking powder into butter mixture until combined. Beat in one third of the egg whites to lighten the mixture. Fold in remaining egg whites. Fold in almonds.
Carefully turn batter into buttered and floured Bundt pan or 10-inch tube pan. Bake in preheated 350º F. oven 1 hour and 10 minutes or until a toothpick comes out clean.
Make syrup: Combine lemon juice, 1/4 cup water and brown sugar in saucepan. Cook over low heat until sugar is dissolved.
Remove cake from oven; let stand in pan 5 minutes, then unmold on wire rack. While cake is still warm, prick top with long-tined fork or thin skewer; pour or brush sugar syrup over top to cover completely.
Source: House Beautiful September 1987
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