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1
Preheat oven to 350F.
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2
Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan.
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3
Sift flour, salt and baking soda into medium bowl.
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4
Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended.
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5
Add eggs 1 at a time, beating well after each addition.
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6
Mix in almond extract.
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7
Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition.
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8
Add ground almonds and lemon peel and beat 1 minute.
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9
Transfer batter to prepared pan.
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10
Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 50-60 minutes.
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11
Cool cake in pan on rack 15 minutes.
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12
((Note: original recipe called for a baking time of 1 hour 25 minutes, however, in my oven the loaf was done within an hour.
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13
)).
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14
Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.
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15
Place rack on baking sheet.
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16
Turn cake out onto rack, top side up.
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17
Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake.
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18
Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more.
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19
Cool cake completely.
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20
(Can be prepared 1 day ahead.
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21
Cover and store at room temperature.)
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22
Slice cake.
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23
Serve with Balsamic Strawberries.
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24
Balsamic Strawberries:.
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25
Toss strawberries, sugar and balsamic vinegar in medium bowl.
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26
Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.
