2 hrs 15 mins
1 hr 15 mins
I stumbled on to this recipe sometime in the early 1980s, in one of Maida Heatter's incomparable dessert books. This truly is the best lemon cake you'll ever eat. It's not much to look at, but I've had friends actually react by gasping when they take a bite. You MUST use fresh lemon juice and zest; it's really not the same without it.
My Private Note
Units: US | Metric
- 1/2 cup almonds, blanched
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder (double-acting)
- 3/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs, graded large
- 1/2 cup milk
- 1 ounce lemon extract
- 3 lemons, sized medium (or 2 large, use grated rind in cake, and 1/3 cup of the juice for the glaze)
- 1Spray an 8-1/2"x5" loaf pan with baking spray.
- 2Grind almonds very fine and set aside.
- 3Sift together flour, baking powder, and salt and set aside.
- 4In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
- 5On low speed, beat in eggs one at a time, beating only to mix well.
- 6Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
- 7Mix in lemon extract.
- 8Remove from mixer. Stir in grated rind, then stir in ground almonds.
- 9Turn mixture into pan. (It will be thin.) Bake at 350 for 65-75 minutes. (During baking, cake will form a large crack or two on top, and crack(s) will remain light in color.).
- 10A few minutes before cake is finished, prepare glaze: stir sugar and lemon juice in a small saucepan over moderate heat, only until sugar is just dissolved. (Don't boil!).
- 11When cake is removed from the oven, let it stand for 2-3 minutes. Then, using brush, brush the hot glaze gradually over the hot cake. Glaze should not be applied quickly; it should take about 5 minutes to apply all the glaze.
- 12Let cake stand until not quite completely cool. Then gently invert onto a rack and turn right side up. When cool, wrap in plastic wrap or foil and let stand 12-24 hours before serving.
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Nutritional Facts for Maida Heatter's Best Darn Lemon Cake Ever
Serving Size: 1 (73 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 213.5
- Calories from Fat 81
- Total Fat 9.1 g
- Saturated Fat 4.2 g
- Cholesterol 42.7 mg
- Sodium 160.5 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 1.8 g
- Sugars 18.6 g
- Protein 3.5 g