Ingredients
nonstick cooking spray
1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 tbsp. baking powder
1 tsp. salt
2 3/4 c. sugar
c. lemon zest
1/2 c. canola oil
2 stick unsalted butter
3 large eggs
3 large egg yolks
3 tbsp. dark rum
2 tbsp. pure lemon extract
3/4 c. heavy cream
1/4 c. sugar
1/4 c. lemon juice
1 tbsp. dark rum
1 c. confectioners’ sugar
2 tbsp. lemon juice
1 tsp. almond extract
1/4 c. slivered almonds
1/4 c. sugar
1/4 c. freshly squeezed lemon juice
1 tbsp. dark rum
1 c. confectioners’ sugar
2 tbsp. freshly squeezed lemon juice
1 tsp. almond extract
1/2 c. slivered almonds
Preparation
Step 1Preheat the oven to 350 degrees F. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the 1 1/2 cups of all-purpose flour and cake flour into a medium bowl, along with the baking powder and salt.Step 2In the bowl of a standing mixer fitted with the paddle, use your fingers to rub the confectioners’ sugar with the lemon zest until the sugar resembles pale yellow wet sand. Add the canola oil and cooled butter and beat at medium speed until blended, about 1 minute. Beat in the whole eggs, egg yolks, rum, and lemon extract until just incorporated, about 1 minute. Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; Be sure not to overbeat. Scrape down the side of the bowl and fold the batter until it is blended.Step 3Scrape the batter into the prepared pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes.Step 4Make lemon syrup: In a small saucepan, combine the sugar with the lemon juice and rum and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.Step 5Invert the cake onto a wire rack set over a baking sheet. Using a wooden skewer, poke holes evenly all over the cake and brush with the lemon syrup. Let the cake cool completely.Step 6Make the glaze and topping: In a medium bowl, whisk the confectioners’ sugar with the lemon juice and almond extract until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle the almonds on top and let the glaze set, about 20 minutes. Cut the cake into wedges and serve.
