Recipe by DeSouter
This is a recipe from the great and wonderful Maida Heatter. This loaf cake needs a couple of days to set, but is so well worth the wait. Want to impress someone? Try this recipe. A great holiday or hostess gift.
Top Review by lynnski / LA
I'm a great Maida Heater fan, and own 3 of her books including "New Book of Great Desserts". I've made the best Damn Lemon Cake several times with great results. For the best results, I suggest baking the cake in an aluminum loaf pan, as advised in Maida's book. I don't understand why it should make a difference, but it does. I use a high quality Wilton 8 3/4" X 4 14" X 2 3/4 " aluminum loaf pan. I bought it especially for this cake.
- 1⁄2 cup ground almonds
- 1 1⁄2 cups sifted flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄4 lb butter
- 1 cup sugar
- 2 eggs
- 1⁄2 cup milk
- 1 ounce lemon extract
- 2 large lemons, zest of
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1⁄3 cup fresh lemon juice
Directions See How It's Made
- Adjust rack to bottom 1/3 of oven and preheat oven to 350 degrees.
- Butter a loaf pan with a 6 cup capacity and dust with cookie of plain bread crumbs.
- Sift together flourand baking powder.
- Melt butter.
- In a mixing bowl combine butter and sugar.
- Add eggs one at a time on low speed.
- Then add sifted dry ingredients and milk alternately.
- Mix in lemon extract.
- Fold in almonds and lemon zest.
- Pour into prepared pan.
- Bake for 65-75 minutes.
- Two or three minutes before the cake is done, prepare the glaze.
- Heat juice and sugar until the sugar is melted, but do not boil.
- Remove the cake from the oven and cool for three minutes.
- Then glaze the cake in the pan by brushing the hot liquid over the cake, letting it soak in slowly- this should take about five minutes.
- Cool and turn cake out onto a rack.
- Store wrapped in wax paper AND aluminum foil.
- Best served after a few days.