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lemon tea cake

Desciption

this is a wonderful breakfast cake. it's from the weekend magazine dated march 18th'2005. almond flour {known as almond meal} is available in natural food stores and speciality food shops. to have real fresh almond meal, grind your own, using an electric nut mill and blanched {skinless} almonds rather than a blender or food processor which tends to grind the nuts to a paste rather than a powder. if you don't have an electric nut mill and do have a food processor or blender, then, grind the nuts alongwith the flour and sugar in the recipe, but watch carefully to avoid over grinding. enjoy!

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Steps

  1. First
  2. Prepare the lemon syrup
  3. To do so
  4. In a small saucepan combine all the ingredients together and stir over medium heat until the sugar dissolves and the mixture comes to a boil
  5. Keep the syrup warm until ready to use
  6. Preheat oven to 350f
  7. In a large bowl
  8. Cream the butter and sugar together until fluffy
  9. Add lemon zest and essence
  10. Fold in eggs
  11. One at a time
  12. Beating well after each addition
  13. In a separate bowl
  14. Mix together the flour
  15. Baking powder
  16. Salt
  17. Baking soda and almond meal together
  18. Add the flour mixture to the butter mixture alternating with the yoghurt
  19. Beating well after each addition
  20. Pour the batter into a well-greased and lightly floured 8 1 / 2-9 inch bundt pan or any other 9-cup tube pan
  21. Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean
  22. Slowly pour the lemon syrup over the cake
  23. Allow the cake to cool and become lukewarm in a pan on the wire rack
  24. Invert the cake onto a plate and serve
  25. Enjoy !

Step 15

Total Time in Minute 95

Ingredients Count 13

cooking lemon tea cake

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Ingredients

Butter

Sugar

Lemon zest

Vanilla essence

Eggs

All-purpose flour

Baking soda

Baking powder

Salt

Almond meal

Plain yogurt

Lemon juice

Water

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