Torta di Limone. (Lemon Cake)

This is another recipe from Naples at Table,by Arthur Schwartz, the cookbook I took my sauteed mussel recipe from.  One would expect a luscious lemon cake to come from the region around Naples, know for its citrus groves, and this one is truly luscious.

INGREDIENTS
6oz (1 1/2 sticks) butter
1 cup sugar
4 eggs
4 large lemons
3 cups all-purpose flour
pinch of salt
2 t baking powder
1/2 cup milk
1/4 cup water
1/2 cup sugar
slivered almonds

Grate the lemon rind and put aside, then juice the lemons.

Preheat the oven to 350f.  Spray a 9" bundt pan with cooking spray and then dust with flour.  * note: I used instead a pan that was shaped like a sunflower, for something different.

Cream together the butter and 1 cup sugar in a mixer bowl until light and fluffy, about 5 minutes.  Add the eggs one at a time beating well between additions.   Add the lemon rind.

In another bowl, stir together the flour, salt, and baking soda.  Fold half the flour mixture in, then 1/4 cup milk.  Follow with the remaining flour and milk.  Spoon into the cake pan.

Bake for about 40-45 minutes and test for doneness.  If a knife is inserted into the cake and comes out clean, the cake is done.

Meanwhile, mix the 1/2 cup sugar and 1/4 cup water in a small saucepan and bring to a boil.  Once the syrup is completely clear, remove it from the heat, and add 1/2 cup lemon juice.

Make holes in the surface of the cake with a skewer and spoon the syrup over it, allowing each spoonful to completely soak in before another addition.  Save a few tablespoons back for the next step.

Turn the cake onto a serving plate, then boil the  remaining syrup until it  is thick.  Brush onto the top of the  cake and add slivered almonds.