This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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-
3 cups all-purpose flour sifted
-
1/4 tsp baking soda
-
3 cups sugar
-
1 cup butter softened
-
1 1/2 tablespoons lemon zest
-
1 recipe Lemon Glazed
-
6 large eggs separated
-
1 cup sour cream
-
1 cup slivered almonds finely chopped
-
1/2 tsp salt
Garnish:
Lemon Glazed:
-
1 cup light corn syrup
-
1/3 cup fresh lemon juice
-
1/4 cup sugar
-
1 tbsp lemon zest
Recipe Method
1. Preheat oven to 350 degrees. Spray a 12-cup
Bundt pan with nonstick baking spray with flour. In a medium bowl, sift together flour and baking soda 3 times.
2. In a separate bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add lemon zest and lemon extract, beating to mix well. Add egg yolks, one at a time, beating well after each addition. Add flour mixture, alternately with sour cream, beginning and ending with flour mixture. Stir in almonds.
3. In a medium bowl, beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Fold egg white mixture into batter until well combined. Spoon batter into prepared pan.
4. Bake for 1 hour to 1 hour 10 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack. Remove from pan, and brush with Lemon Glazed. Garnish with sliced almonds, if desired.
Lemon Glazed: Makes about 1 cup
1. In a medium saucepan over medium heat, combine corn syrup, lemon juice, sugar, and lemon zest.
2. Bring to a simmer, stirring frequently, until mixture thickens, about 4 to 5 minutes. Remove from heat and cool slightly before use.
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