Recipe: City Tavern Almond-Lemon Bread

CITY TAVERN ALMOND-LEMON BREAD

3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large egg yolks
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 1/2 cups sliced almonds

Preheat oven to 350 degrees F.

Spread almonds in a single layer on a sheet pan. Bake for 8 to 10 minutes or until golden brown. Remove and set aside to cool.

Meanwhile, coat 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans with vegetable cooking spray.

In the bowl of an electric mixer, beat together the butter and the sugar for 2 to 3 minutes, until light and fluffy. Add the egg yolks, cloves, cinnamon and lemon rind and beat until combined. Set aside.

In a medium bowl, stir together the flours and almonds. Add to the butter mixture and stir until just moistened. The batter will be quite thick. Divide the batter between the prepared 2 pans, pressing it into the corners and spreading evenly.

Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted into the center comes out clean.

Remove the pans from the oven and let cool for 30 minutes. To remove, flip pan on side and gently remove the bread. Slice when completely cool.

Makes 2 (8 inch) loaves
Source: City Tavern Cookbook by Walter Staib