About this recipe:This buttery cake is easy to make and tastes fabulous. It's flavoured with vanilla, almond and lemon zest. The cake is sprinkled with dark rum after baking. Enjoy for afternoon tea or as a dessert with cream.
3 eggs, separated
1/2 teaspoon cream of tartar
150g butter, softened
300g caster sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
290g plain flour
2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
70g blanched almonds, chopped
2 teaspoons dark rum
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 150 C / Gas 2. Grease one 26cm tube cake tin and sprinkle almonds evenly over the bottom.
Beat the egg whites with the cream of tartar until stiff. Set aside.
Cream the butter and sugar together. Beat in egg yolks, then the vanilla, almond extract, lemon juice, lemon zest and milk.
In another bowl, stir together the flour, baking powder and bicarbonate of soda. Beat into the creamed mixture. Fold in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Pour batter into prepared tin.
Bake at 150 C / Gas 2 for 1 1/2 hours or until a skewer comes out clean when inserted in the centre of the cake. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool.