{"id":431,"date":"2011-01-02T23:19:12","date_gmt":"2011-01-02T23:19:12","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=431"},"modified":"2011-01-02T23:19:12","modified_gmt":"2011-01-02T23:19:12","slug":"harleys-lemon-almond-cake-2","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/harleys-lemon-almond-cake-2\/","title":{"rendered":"Harley’s Lemon Almond Cake"},"content":{"rendered":"

Harley’s <\/strong><\/span><\/h1>\n

Lemon Almond Cake<\/strong><\/span><\/h1>\n

A light and refreshing cake that needs no icing<\/em><\/span><\/strong><\/span><\/p>\n

METHOD:<\/strong><\/span><\/h2>\n

CAKE: <\/strong><\/strong><\/span><\/span><\/p>\n

Note<\/span><\/strong><\/strong><\/span><\/span>: <\/strong><\/em><\/strong><\/span><\/span><\/em>If using<\/strong><\/span><\/span> cake and pastry flour, <\/strong>omit baking powder <\/strong>and salt<\/strong><\/strong><\/span><\/span><\/p>\n

Combine<\/strong> flour, baking powder and salt.<\/span><\/span><\/span><\/p>\n

Cream <\/strong>shortening and sugar in a large bowl on medium speed of an electric mixer until light.\u00a0 Add eggs, one at a time, beating until light and fluffy.\u00a0 On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each.\u00a0 Stir in lemon rind and almonds.<\/p>\n

SPREAD <\/strong>batter evenly in\u00a0 greased and floured 9 ” ( 23 cm ) tube pan or bundt pan.<\/p>\n

BAKE <\/strong>at 350\u00b0 F ( 180 \u00b0C ) <\/strong>for 60 – 65 <\/strong>minutes, or until toothpick inserted into center comes out clean.<\/p>\n

COOL<\/strong> in pan for 30 minutes: remove from pan and place on cake platter.<\/p>\n

GLAZE:<\/strong><\/span><\/p>\n

HEAT <\/strong>sugar and lemon juice together to dissolve sugar.\u00a0 Brush surface of warm cake with glaze.\u00a0 Repeat brushing until all glaze is used up. \u00c2\u00a0Let stand overnight to develop flavor.<\/span><\/span><\/p>\n

HELPFUL HINT: <\/strong>Poke holes in surface of cake with a skewer or toothpick to let syrup glaze soak into cake.<\/span><\/span><\/span><\/p>\n

prep time: 15 mins<\/span><\/span><\/span><\/p>\n

freezing : excellent<\/span><\/span><\/span><\/p>\n


\n<\/span><\/em><\/span><\/span><\/p>\n

CAKE:<\/p>\n

3 cups all-purpose flour<\/p>\n

1 tablespoon baking powder<\/p>\n

1 teaspoon salt<\/p>\n

2\/3 cup Golden Crisco Shortening<\/p>\n

2 cups granulated sugar<\/p>\n

4 eggs<\/p>\n

1 cup milk<\/p>\n

2 tablespoons grated lemon rind<\/p>\n

1 cup ground almonds<\/p>\n

GLAZE:<\/p>\n

3\/4 cup sugar<\/p>\n

1\/3 cup lemon juice<\/p>\n

65 mins
\n12<\/p>\n","protected":false},"excerpt":{"rendered":"

Harley’s Lemon Almond Cake A light and refreshing cake that needs no icing METHOD: CAKE: Note: If using cake and pastry flour, omit baking powder and salt Combine flour, baking powder and salt. Cream shortening and sugar in a large bowl on medium speed of an electric mixer until light.\u00a0 Add eggs, one at a time, beating until light and fluffy.\u00a0 On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each.\u00a0 Stir in lemon rind and almonds. SPREAD batter evenly in\u00a0 greased and floured 9 ” ( 23 cm ) tube pan or bundt pan. BAKE at 350\u00b0 F ( 180 \u00b0C ) for 60 – 65 minutes, or until toothpick inserted into center comes out clean. COOL in pan for 30 minutes: remove from pan and place on cake platter. GLAZE: HEAT sugar and lemon juice together to dissolve sugar.\u00a0 Brush surface of warm cake with glaze.\u00a0 Repeat brushing until all glaze is used up. \u00c2\u00a0Let stand overnight to develop flavor. HELPFUL HINT: Poke holes in surface of cake with a skewer or toothpick to let syrup glaze soak into cake. prep time: 15 mins freezing : excellent CAKE: 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2\/3 cup Golden Crisco Shortening 2 cups granulated sugar 4 eggs 1 cup milk 2 tablespoons grated lemon rind 1 cup ground almonds GLAZE: 3\/4 cup sugar 1\/3 cup lemon juice 65 mins 12<\/p>\n","protected":false},"author":1,"featured_media":771,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[138,44,139,140],"class_list":["post-431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-cakes","tag-desserts","tag-lemon-and-almond-cakes","tag-lemon-cakes"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/431\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/771"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}