![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Qrxsywke9U-q79q50F0l_hVDvvQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6205979-a33320ecd86d451ab2e61ad1574ac771.jpg)
Ingredients
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2 cups white sugar
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1 cup butter
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3 cups all-purpose flour
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6 large eggs
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2 teaspoons baking powder
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1 cup warm milk (110 degrees F/45 degrees C)
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½ teaspoon baking soda
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1 tablespoon fresh lemon juice
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¼ cup blanched slivered almonds
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2 tablespoons white sugar
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
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Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
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Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
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Serve cake warm.
Nutrition Facts (per serving)
447 | Calories |
20g | Fat |
61g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 447 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 11g | 55% |
Cholesterol 135mg | 45% |
Sodium 287mg | 12% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 1g | 4% |
Total Sugars 37g | |
Protein 8g | 15% |
Vitamin C 1mg | 1% |
Calcium 97mg | 7% |
Iron 2mg | 12% |
Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.