13 tablespoons butter, kept cold and slice into cubes
1/2 teaspoon baking sodaThe zest from 1 lemon1/2 cup plus 2 tablespoons sugar2 large eggs, separated1 teaspoon pure almond extract
1 tablespoon lemon juice1 1/2 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons plain yogurt1/8 teaspoon cardamon
1/2 heaping cup of fresh or frozen cranberries1 recipe Sugar Topping (see below)
Position rack in center oven. Preheat the oven to 350 degrees. Grease and lightly flour a 9x5x3" loaf pan. Set aside.
In a large bowl cream butter, baking soda, and lemon zest, until softened. Add in half of the sugar and beat until creamy, light and fluffy. Beat in the egg yolks one at a time. Add the almond extract and lemon juice, and mix until just combined.
Add the flour and yogurt alternately in small batches and mix until just combined.
Whip the eggs whites until frothy and soft peaks form. Add the remaining sugar and beat until shiny and stiff. Stir about half of the egg white mixture into the flour mixture to loosen it. Fold in the remaining egg whites and fold in the cranberries.
Pour batter into the prepared loaf pan and smooth to even. Pour Sugar Topping onto the batter and spread evenly over the surface.
Bake for 45 minutes, until the topping is nicely browned and the cake is firm to the touch. Halfway through baking, check the loaf. If the cake has cracked through the topping, press it down with the palms of your hands to deflate and continue baking. You should have a solid, crispy nut surface.
Sugar Topping: In a medium bowl, whisk large egg white until frothy. Stir in 1 tablespoon plus 2 teaspoons of sugar, and 1/2 cup plus 2 tablespoons of sliced unblanched almonds. Mix well.