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1 hours
Prep: 20 minutes
Cook: 30 minutes
1238 calories per serving view nutrition facts
1 cake
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| 2 | envelopes | yeast, active dry | |
| 1/2 | cup | water | warm |
| 3/4 | cup | milk | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | salt | |
| 1/2 | cup | butter | |
| 4 | cups | flour, all-purpose | |
| 3 | large | eggs | |
| Topping | |||
| 1/2 | cup | butter | |
| 1 | cup | sugar | |
| 1/2 | teaspoon | cinnamon | |
| 1/3 | cup | almonds | |
Sprinkle the yeast over warm water.
Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted.
Cool to lukewarm.
Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center.
Add yeast-milk mixture and the eggs.
Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly.
Let rise in warm place about 45 minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter.
Add the almonds. Bake in oven preheated to 375 degrees F.
for 30 minutes, or until top is golden and syrupy.
| % Daily Value* | |
| Total Fat 52.0g | 80% |
| Saturated Fat 31.0g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 284mg | 95% |
| Sodium 993mg | 41% |
| Total Carbohydrate 174.0g | 58% |
| Dietary Fiber 4.0g | 17% |
| Sugars 78.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 34% | Vitamin C | 0% | |
| Calcium | 11% | Iron | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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