LEMON CAKE with Almonds

 
Ingredients

100 gr. Fytini butter
225 gr. sugar
100 gr. sun-flower oil
4 eggs
50 gr. almonds
200 gr. flour
1 tsp baking powder
Zest from three lemons
Juice from two lemons
85 gr. powder sugar and juice from one and a half lemon for the lemon sauce

Preparation

Beat the butter with the sugar to a creamy consistency.  In a bowl mix the eggs, the oil, the zest and the juice and add to the butter mixture slowly. Stir and mix well. Sift the flour with the baking powder and add to the mixture. Add the almonds and stir by hand, with a downward motion. Pour the mixture in a greased and floured pan and bake for about 30 minutes in 180 C^o.    

While cake cools, make lemon sauce using the juice and powder sugar and pour over the cake. You may cut slices after about an hour, when the cake has absorbed the sauce.

Tip: When using zest, make sure the fruits are totally clean; not bruised and only zest the outer rind to get the real essence of the fruit.