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Categories:Viewed: 2 - Published at: 2 years ago
Ingredients
- 12 tbsp (1 1/2 sticks) butter, at room temperature
- 3/4 cup plus 2 tbsp granulated sugar
- 2 None eggs, at room temperature
- 3/4 cup plus 2 tbsp flour
- 1/2 cup self-rising flour
- 1/3 cup milk
- 1 tbsp finely grated lemon peel
- 1 tbsp lemon juice
- 1/2 cup sliced almonds
- None None Powdered sugar, to dust
Method
- Preheat the oven to 325°F. Grease and line an 8 x 4 inch loaf pan with parchment paper, extending paper at long sides for handles.
- Beat 9 tbsp of the butter and 3/4 cup of the granulated sugar in a large bowl with electric mixer on medium speed until pale and creamy. Add eggs, one at a time, beating well after each addition.
- Stir in 3/4 cup of the flour, self-rising flour, milk, half the grated lemon peel and the lemon juice until just combined. Spoon into prepared pan; smooth top with a spatula.
- Place remaining 2 tbsp sugar, 2 tbsp flour, remaining lemon peel and the almonds in a medium bowl. Using fingertips, rub in remaining 3 tbsp butter to make coarse crumbs. Sprinkle over top of cake.
- Bake for 50-55 mins or until a skewer inserted into the center comes out clean. Cool in pan on wire rack 5 mins. Remove from pan; cool completely. Dust with powdered sugar.
