Golden Lemon Almond Cake
from Rose's Heavenly Cakes
2/3 cup sliced blanched almonds
1 1/4 cups turbinado sugar, divided
3 large eggs, room temperature
1 cup sour cream, divided
1 1/2 tsp vanilla
2 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tbsp loosely packed lemon zest
2 sticks butter or margarine
1/2 cup turbinado sugar
1/4 cup fresh lemon juice
Preheat the oven to 350. Spread the almonds out on a cookie sheet and toast until golden brown. Cool completely. Place the almonds in the bowl of a food processor and process until fairly fine. Add 1/4 cup of the sugar and process until finely ground.
In a medium bowl, whisk the eggs, 1/4 cup sour cream, and vanilla in a bowl. Set aside.
In a larger bowl, place the nut/sugar mixture, flour, remaining sugar, leavenings, salt and lemon zest. Using a mixer, beat to combine. Add the margarine and the rest of the sour cream and beat until moistened. Turn the mixer up to high and beat for a minute and a half. Add half of the egg mixture and beat until incorporated. Repeat with the remaining egg mixture. Heavily grease a ten inch bundt style pan.
Pour the batter into the pan and bake about 45-55 minutes or until a toothpick inserted comes out clean. Make the syrup shortly before its done.
In a saucepan, place the sugar and juice and heat just until almost all of the sugar is dissolved. Do not dissolve.
Remove the cake from the oven and set on a wire rack. Using a skewer, poke the cake all over. Brush generously with the syrup. Allow to cool ten minutes before turning the cake out onto a serving plate. Brush the cake with the remaining syrup until all of it is used. Allow to cool completely.