Preparation:
Preheat the oven to 325 degrees. Oil the bottom, sides and center tube of a 9 1/2 or 10 inch tube pan with sides at least 3 3/4 inches high. Line the bottom with parchment or wax paper and oil the paper. For the topping: Mix the flour, both sugars and the cinnamon in a medium bowl. Use a fork or your fingertips to mix in the butter pieces until crumbs form. Set aside. For the cake: Miix the egg yolks, condensed milk, lemon juice and 1 tsp of the lemon zest together in a small bowl and set aside. Sift the cake flour, baking powder, baking soda, and salt together. Set aside. Beat the eggs and sugar in a large bowl on medium speed for about 2 minutes until the mixture is fluffy, thick, and lightened to a cream color. On low speed, slowly mix in the oil, vanilla and almond extracts and the remaining 1 tsp of zest. Mix in the flour mixture just until it is incorporated. Mix the sour cream into the batter until it is blended. Stir the reserved lemon mixture into the cake ba! ! tter just to swirl it through lightly. Do not incorporate the lemon mixture completely into the batter. Pour the batter into the prepared pan. Bake in the preheatd oven for 35 mintues. Then gently sprinkle the reserved crumb topping over the top of the cake and continue baking for about 40 minutes longer until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes. Carefully loosen the cake from the sides and the center tube of the pan. Invert the cake onto a wire cake rack or plate. Carefully remove and discard the paper lining the cake bottom. Place another wire rack on the bottom of the cake and invert the cake so it is right-side up and finish cooling. Slide the cake onto a serving plate. Serve at room temperature. The covered cake can be stored at room temperature for up to 3 days. |
