Lemon-Amaretto Bundt Cake

Michelle likes to make this moist and festive pound cake for holiday gifts.


1-1/2  cups sliced almonds
1/2  tsp. lemon extract
1/2  lb. unsalted butter, softened
5  eggs
2  cups sugar
1  tsp. vanilla
3  Tbsp. fresh lemon juice
1  Tbsp. finely grated lemon zest

Syrup:
6  Tbsp. sugar 2 cups flour
4  Tbsp. amaretto liqueur
3  Tbsp. fresh lemon juice


Spread almonds on a baking sheet and place in 350 degree oven for 8 to 10 minutes, or until just golden. Remove and set aside. Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. Cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. Add lemon juice and extracts; stir. Add eggs one at a time, stirring after each addition. Gently fold in the remaining toasted almonds. Pour batter into pan and bake at 350 degrees until cake tester comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake tightly with aluminum foil.)
While cake is baking prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until sugar melts. Reserve until ready to use. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. Gently invert the cake onto another rack and remove from pan. With a cake tester, poke holes in the top and sides of cake; brush with remaining syrup. You can increase the amount of liqueur to taste. Let cake cool completely before placing in tin and gift wrapping. Serves 12. You can also make this recipe in 2 minibundt pans.

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