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A simple sponge with a hint of lemon that makes for a delicious tea time accompaniment.
Bake for 50 mins at what temp???!!!
Preheat oven to 170 C / 325 F and grease a 9x5 inch loaf pan.
Sift the flour and baking powder into a small bowl. Stir in the ground almonds
In another bowl, using an electric whisk, beat the butter and add the sugar 2 tablespoons at a time until light and fluffy. Stir in the lemon rind and vanilla
Add the eggs one at a time beating for 1 minute after each addition.
Add in the flour mixture in 3 parts and fold gently to incorporate. If you feel that the batter is too stiff just add a tablespoon of milk at a time.
Pour the batter into the prepared loaf pan and smoothen the surface. Bake for 50-55 minutes or until the skewer inserted comes out clean.
The top of the cake would be light and springy to the touch. Remove from the oven and leave to cool in the tin for 10 minutes
Invert onto a wire rack. Cool completely before cutting
The cake remains moist when stored in a cool place for up to 3 days (if it lasts that long!)
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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