175g butter, softened, plus extra for greasing
175g granulated sugar
3 large eggs, room temperature
grated zest of 1 lemon or orange
1/2 tsp vanilla extract
200g all purpose or cake flour
2 1/2 tsp baking powder
50g ground almond
Preheat oven to 350F. Grease a 900g loaf tin.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating to incorporate. Add the lemon (or orange) zest and vanilla.
Sieve the flour and baking powder into the wet mixture, and then add the ground almonds. Mix until combined, taking care to not overmix.
Pour into the prepared loaf tin. Bake for 50 minutes to 1 hour, checking for doneness with a knife or toothpick.
When it's done, take it out and let it sit in the tin for 10 minutes, before tipping it out onto a cooling rack. Best eaten the day of, although it will keep in a sealed container on the counter for up to three days.
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