Ingredients
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1 lemon
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2 cups all-purpose flour
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1 1/2 tsp baking powder
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3/4 tsp salt
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1 cup (2 sticks) butter, softened
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1 1/4 cups sugar, divided
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4 large eggs
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2 tsp vanilla extract
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1/2 tsp almond extract
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1/2 cup whole milk
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1 blood orange
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1 grapefruit
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1/2 cup sliced almonds, toasted
Steps
1
Preheat oven to 350°F. Grease a 9x5-inch loaf pan. Grate zest from the lemon, reserving lemon. In a medium bowl, whisk together the flour, baking powder, and salt.
2
In a large bowl, with stand or hand mixer, beat the butter until fluffy. Gradually beat in 1 cup sugar, then the eggs, 1 at a time, until very light, stopping and scraping side of bowl occasionally. Beat in the extracts and lemon zest.
3
Gradually beat in flour mixture and milk, alternating. Transfer to prepared pan. Bake 50–55 min., until a toothpick inserted into center comes out clean.
4
Meanwhile, with a sharp paring knife, cut away all the peel from the blood orange and grapefruit. Into medium bowl, cut segments from between membranes. Squeeze ½ cup juice from pulp into bowl. Squeeze 2 tsp lemon juice from reserved lemon into mixture. Stir in the remaining ¼ cup sugar. Let stand.
5
Cool cake 10 min. on wire rack, then remove from pan and cool completely. To serve, cut into slices and spoon citrus mixture on top. Garnish with the almonds.
