Lemon Almond Buttermilk Loaf With Balsamic Strawberries

Exceptional taste and texture. Adapted from bon appetit, april 1999. I use red mill brand almond meal rather than grind my own almonds. If you do not have buttermilk, you can substitute yogurt, sour cream, or milk.

Steps

Preheat oven to 350f.

Butter and flour 9 x 5 x 2 1 / 2-inch metal loaf pan.

Sift flour , salt and baking soda into medium bowl.

Using electric mixer , beat 1 1 / 2 cups sugar and butter in large bowl until well blended.

Add eggs 1 at a time , beating well after each addition.

Mix in almond extract.

Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each , beating until well blended after each addition.

Add ground almonds and lemon peel and beat 1 minute.

Transfer batter to prepared pan.

Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean , about 50-60 minutes.

Cool cake in pan on rack 15 minutes.

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Meanwhile , stir remaining 1 / 2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.

Place rack on baking sheet.

Turn cake out onto rack , top side up.

Using skewer or toothpick , poke holes 1 to 2 inches apart all over cake.

Brush top and sides of cake with all of lemon g.

Ingredients

all-purpose flour, salt, baking soda, sugar, butter, eggs, almond extract, buttermilk, ground almonds, lemon zest, fresh lemon juice, strawberries, balsamic vinegar