I guess it's been a few weeks since I last posted. I started my new job and have something else going on that's kept me from doing any baking with the exception of a few charity items that I had already committed to. Since this week was free choice week with the Heavenly Cake Bakers I really wanted to bake this cake. This cake had ranked really high with the rest of the group, and it sounded like a pretty simple cake to make. I had already purchased the lemon oil so I didn't have to go looking for that.
This cake came together pretty quickly. With the exception of getting the ingredients out the only other part that took much extra time was toasting the almonds and then cooling them. I stuck mine in the freezer after toasting them so they would cool quicker. I didn't really take any progress pictures. I've found that I'm taking fewer progress pictures now that I have a nice, new camera. I just don't want it getting messed up whereas with my old one I didn't really care that much. I did get a picture of it when it came out of the oven.
Since I finished the cake fairly late Tuesday evening I only had a tiny sliver of it and then had a normal slice the next day, but the recipe mentions that it's better the next day. I do agree that there was more flavor the next day, but I always love the taste of bundt cake or bread that's still a little warm. Daniel and I decided this is definitely one of top cakes I've made. I just loved the strong lemon flavor and the crunch of the sugar on the outside from the syrup mixture. (I had to use a little granulated sugar in my syrup because I ran out of turbinado, but it still seemed to work well.)
