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Best Damn Lemon Cake from Ell




Source of Recipe


Ell (EDC)


Recipe Introduction


This is a cake for lemon lovers. It truly is the best !@#$ lemon cake I've ever had. Addictive. Better when not too fresh. Still wonderful after several days. I think it came from Maida Heatter's Book of Great Desserts.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3380.1

List of Ingredients




½ cup blanched almonds
2 eggs (large)
1½ cups sifted all purp flour
½ cup milk
1 tsp double acting baking powder
1 - 1-oz lemon extract (usually the whole bottle)
3/4 tsp salt
1 stick unsalted butter
Finely grated rind of 2 x-large or 3 medium lemons (use juice for glaze)
1 cup sugar

Glaze:
1/3 cup + 2 TBSP sugar
1/3 cup fresh lemon juice

Recipe



Preheat oven to 350*. Adjust a rack one-third up from the bottom of the oven. Butter an 8 1/2 x 4 1/2 x 2 3/4" loaf pan with a 6 cup capacity. Dust it all with fine, dry bread crumbs, invert over a piece of paper and tap firmly to shake out excess. Set pan aside. (For fine bread crumbs, put crumbs between waxed paper and use a rolling pin or glass to roll fine.)

The almonds must be ground very fine. Use a food processor or a blender. Set aside.

Sift together the flour, baking powder and salt and set aside.

Melt the butter. Transfer it to the large bowl of an electric mixer. Add the sugar and beat a bit to mix. On low speed, beat in the eggs one at a time, beating only to mix well. Then on low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions, scraping the bowl with a rubber spatula and beating until mixed after each addition.

Mix in the lemon extract. Stir in the grated rind and then the ground almonds. Turn into prepared pan (the mixture will be thin).

Bake for 65-75 minutes until a cake tester inserted into the center of the cake all the way to the bottom comes out just barely clean and dry. The cake will form a large crack or two on the top, it's OK.

Prepare the glaze two or three minutes before the cake is done:
Stir the sugar and juice in a saucepan until the sugar is dissolved. Do not boil. Then with a brush (or drizzle with a spoon) brush the hot glaze gradually over the hot cake.

Let stand till tepid, not quite completely cool. Then, gently invert the cake onto a rack. (If the cake sticks in the pan, cover it loosely with foil or waxed paper, turn it upside down onto your right hand, tap the bottom of the pan with your left hand and the cake will slide out.) Turn right side up.