Lori Leckman's Lemon-Madeira Cake

1. 1

   Preheat oven to 325 degrees.

2. 2

   Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.

3. 3

   Cream the butter and sugar until light and fluffy.

4. 4

   Combine flour and baking powder.

5. 5

   Beat the eggs.

6. 6

   Add eggs gradually to the butter, beating well with a wooden spoon.

7. 7

   If the mixture shows signs of curdling add a spoonful of flour.

8. 8

   Gradually mix in the almonds, lemon peel and lemon zests.

9. 9

   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.

10. 10

    Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides.

11. 11

    Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour.

12. 12

    Test by inserting a warm knife in the center: if it comes out clean the cake is done.

13. 13

    Let the cake cool in its tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.