The Best Damn Lemon Cake

Travel Food Recipes


Fine dry bread crumbs
1-1/2 cups sifted all-purpose flour
1 teaspoon double acting baking powder
1/2 teaspoon salt
1/4 pound (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 ounce (4 tablespoons) lemon extract
finely grated rind of 2 large or 3 medium lemons
1/2 cup blanched almonds, finely ground

Adjust rack 1/3 up from the bottom of the oven, and preheat to 350. Butter a 6-cup capacity loaf pan (9" by 5" by 3") and dust with fine bread crumbs. For this cake, do not use a non-stick pan, a black metal pan, or a glass pan. Use an aluminium one, preferably heavy weight.

Sift together flour, baking powder and salt. Set aside. In large bowl of electric mixer, beat together melted butter and sugar. On low speed, add eggs, one at a time, beating only to mix well. Stir in dry ingredients in three additions, alternately with milk and lemon extract in two addition. Stir in grated rind and ground almonds--it will be a rather thin mixture. Turn it into prepared pan. Bake for 65 to 75 minutes or until cake tester comes out clean. A crack or two will form on the top of the loaf while baking.

Two or 3 minutes before cake is done, prepare glaze.

1/3 cup plus 2 tablespoons granulated sugar
1/3 cup fresh lemon juice

Dissolve sugar in lemon juice over moderate heat. Do not boil the mixture.
Allow cake to stand two or three minutes at room temperature after baking. Then, with a brush, very gradually apply hot glaze. It should take about 5 minutes to apply it all. Let stand until tepid, not completley cool. Gently invert cake on rack. (If cake sticks in pan, cover with foil or wax paper, turn upside down, and tap the bottom of the pan to loosen.) Turn cake right side up. When cake is completely cool, wrap in plastic wrap or foil, and let stand for 12 to 24 hours before serving. Or place it in the freezer for about 2 hours, or in the refrigerator for 4 hours before serving.

Bed and Breakfast Inns