Home > Recipes > Almonds >   Spring Lemon Cake
	3 large eggs (2 divide yolk/white) 1 cup + ½ cup granulated sugar ¼ cup canola oil 3 tablespoons lemon zest (not the white (bitter) part) ½ + 1/3 cups lemon juice 2 cups unbleached, all purpose flour (for a lighter, more tender cake, use white cake flour) 2 tsp baking soda 3 ½ tbsp cornstarch 1 2 oz. package of Flanigan Farms Almonds, Sliced 6 medium fresh strawberries ¼ cup powdered sugar for dusting Preheat oven to 350ºF. Spray a 9" round cake pan with nonstick cooking spray and set aside. Place one whole egg and the whites from the other 2 eggs into a medium bowl. (Reserve the two yolks in a small dish. Set aside. Beat the egg and whites slightly and add 1 cup of granulated sugar, canola oil, lemon zest, and ½ cup of the lemon juice. Mix well and set aside. In a larger bowl, combine the flour and baking soda - sift together or mix. Add the wet ingredients to the dry and mix well. Quickly transfer to cake pan and place cake into the pre heated oven. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Lemon Curd: While cake is baking, beat the 2 egg yolks with the remaining 1/3 cup lemon juice, ½ cup sugar and cornstarch. Place into a small saucepan and stir over medium/low heat until mixture starts to boil and thicken (about 5 minutes). Remove from heat, place into a small bowl and set aside to cool. When cake is done remove from oven and place pan onto a wire cooling rack to cool. After about 15 minutes, remove cake from pan and set it onto rack to cool completely (about 1 hour). After cake has cooled, poke several holes ½ inch apart into surface of the cake with a knife. Spread the cooled lemon curd mixture over holes and let it soak in. You may have to add the curd a little at a time to allow it to soak into holes. Top the cake (covering the holes) with sliced almonds and then sliced strawberries. Sprinkle with powdered sugar and serve immediately. Ingredients: Almonds, Sliced         Case Price: $14.46

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