Sorta Torta Anacaprese

• 2 1/4 cups AP flour
• 3/4 cup almond meal/flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter at room temperature, plus more for buttering cake pan
• 1 1/2 cups sugar, divided
• 4 large eggs
• 1/3 cup lemon zest (from about 5-6 lemons)
• 3/4 cup lemon juice, divided
• 1/4 cup whole milk
• 1/2 cup sliced blanched almonds, toasted
• 1/4 cup water

1. Preheat oven to 350. Butter and flour a 9-inch bundt or springform pan.
2. Whisk flour, almond flour, salt, baking powder, and soda together; set aside.
3. In a standing mixer, cream butter and 1 cup of the sugar for 2 minutes. Add eggs one at a time and mix on high for 5 minutes.
4. Gradually fold in the dry ingredients, alternating with 1/4 cup of the lemon juice and 1/4 cup of milk until blended.
5. Scrap batter-it'll be thick --into prepared pan and bake for 40-45 minutes.
6. While the cake is baking, combine the remaining 1/2 cup of sugar, 1/2 cup of lemon juice, and water in a small saucepan and boil until the sugar melts and the syrup is slightly thickened.
7. When the cake is done, let it cool in the pan for about 15 minutes. Using a skewer or toothpick, poke the cake all over and pour most of the syrup (reserve about 3 tablespoons) slowly over the cake. Let it absorb the syrup until it's completely cool.
8. In the meantime, thicken the reserved syrup by boiling it further until it reaches the consistency of glaze.
9. Turn cooled cake onto serving plate and brush it with the glaze. Press toasted almonds onto sticky surface as best you can and voila!

flour, almond mealflour, baking powder, baking soda, salt, butter, sugar, eggs, lemon zest, lemon juice, milk, blanched almonds, water

Taken from food52.com/recipes/15672-sorta-torta-anacaprese (may not work)