LEMON ALMOND CAKE A light and refreshing cake that needs no frosting. Preheat oven to 350 °F | 10-inch bundt or 10-inch tube pan, greased and floured CAKE 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup butter, softened 2 cups granulated sugar 4 eggs 1 cup milk 2 tablespoons grated lemon zest 1 cup ground almonds GLAZE 3/4 cup granulated sugar 1/3 cup lemon juice

CAKE: Combine flour, baking powder and salt. Cream butter and sugar in large bowl on medium speed of electric mixer until light. Add eggs, one at a time, beating until light and fluffy. On low speed, add dry ingredients to creamed mixture alternately with milk, mixing lightly after each addition. Stir in lemon zest and almonds.

Spread batter evenly in prepared pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan for 20 minutes. Remove from pan and place on cake plate.

GLAZE: Heat sugar and lemon juice together in small saucepan until sugar is dissolved. Prick surface of cake with fork, toothpick or skewer. Brush warm cake with glaze. Repeat brushing until all glaze is used.

Makes about 12 servings.

TIP: A nice cake to prepare a day ahead, allowing the glaze to soak into the cake.

Preparation time: 15 minutes | Baking time: 1 hour 5 minutes| Freezing: excellent.

Robin Hood Baking Festival Cookbook