Lori Leckmans Lemon-Madeira Cake - butter

Method

• Preheat oven to 325 degrees.
• Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
• Cream the butter and sugar until light and fluffy.
• Combine flour and baking powder.
• Beat the eggs.
• Add eggs gradually to the butter, beating well with a wooden spoon.
• If the mixture shows signs of curdling add a spoonful of flour.
• Gradually mix in the almonds, lemon peel and lemon zests.
• The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
• Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides.
• Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour.
• Test by inserting a warm knife in the center: if it comes out clean the cake is done.
• Let the cake cool in its tin.