Maida Heatter's Best Darn Lemon Cake Ever
Ready In: 2 hrs 15 mins
Serves: 16
Ingredients
Cake
- 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)
Glaze
- 1⁄3 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1⁄3 cup lemon juice, fresh (from lemons listed above)
Directions
- Spray an 8-1/2"x5" loaf pan with baking spray.
- Grind almonds very fine and set aside.
- Sift together flour, baking powder, and salt and set aside.
- In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
- On low speed, beat in eggs one at a time, beating only to mix well.
- Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
- Mix in lemon extract.
- Remove from mixer. Stir in grated rind, then stir in ground almonds.
- Turn 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.).
- A 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!).
- When 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.
- Let 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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