Lori Leckman's Lemon-Madeira Cake

• 1 pound sweet butter at room temperature
• 1 pound sugar
• 1 pound all purpose flour
• 1 tablespoon baking powder
• 8 eggs
• 6 ounces ground almonds
• 14 ounces candied lemon
• The zest of three lemons

1. Preheat oven to 325 degrees.
2. Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
3. Cream the butter and sugar until light and fluffy.
4. Combine flour and baking powder.
5. Beat the eggs.
6. Add eggs gradually to the butter, beating well with a wooden spoon.
7. If the mixture shows signs of curdling add a spoonful of flour.
8. Gradually mix in the almonds, lemon peel and lemon zests.
9. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
10. Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides.
11. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour.
12. Test by inserting a warm knife in the center: if it comes out clean the cake is done.
13. Let the cake cool in its tin.

butter, sugar, flour, baking powder, eggs, ground almonds, lemon, three

Taken from cooking.nytimes.com/recipes/2486 (may not work)