This is a German Blitztorte, named for the speed with which it can be produced. It is a quite simple lemon-scented yellow cake, delicious with or without the topping, or frost it with any powdered-sugar or quick icing, or Chocolate Satin Frosting. Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 350┬░F. Grease and flour one 8 x 2-inch round pan or line the bottom with wax or parchment paper.
Whisk together thoroughly:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
8 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:
1 cup sugar
Beat in 1 at a time:
3 large eggs
Beat in:
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Stir in the flour mixture just until smooth. Scrape the batter into the pan and spread evenly. If desired, sprinkle the top with a mixture of:
1/3 cup chopped or sliced natural (unblanched) almonds or other nuts
1 heaping tablespoon sugar
Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.
