Lori Leckmans Lemon Madeira Cake Food

LORI LECKMAN'S LEMON-MADEIRA CAKE

Lori Leckman's Lemon-Madeira Cake image

Provided by Bryan Miller

Categories dessert

Time 3h

Yield Two cakes about one pound each

Number Of Ingredients 8

Ingredients

1 pound sweet butter at room temperature
1 pound sugar
1 pound all purpose flour
1 tablespoon baking powder
8 eggs
6 ounces ground almonds
14 ounces candied lemon
The zest of three lemons

Steps:

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.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 35 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 118 milligrams, Sugar 34 grams, TransFat 1 gram

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