Almond-Lemon Tea Cake - Instructions
This tea cake is from Flo Braker, author of The Simple Art of Perfect Baking, among other books, and it
is one of the most perfectly textured, moist, and flavorful cakes that I have come across. It is rich
with almond paste, which is what keeps it so moist, and it is glazed with a mixture of lemon juice,
orange juice and sugar, which crystallizes to create a perfect citrusy-tart contrast to the rich almond
cake and helps to seal in the moisture.
The key to making this cake batter smooth is incorporating the almond paste completely before the eggs
are added. The success of the glaze - a pretty crystallized look and a proper set - is dependent on two
things: the glaze must be made just before it is brushed on the cake, and the cake must be warm from the
oven so that the sugar and juices penetrate to form crystals.
Position a rack in the lower third of the oven and preheat the oven to 350 F. Lightly butter and flour
and 8 1/2" tube pan or a 9" x 5" loaf pan, knocking out the excess flour. To make the cake, sift
together the flour, baking powder, salt and poppy seeds twice. In a small bowl, combine the eggs and
vanilla and whisk together just to combine.