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The Best Damn Lemon Cake Recipe

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This recipe for The Best Damn Lemon Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Sunday, June 25, 2006


1/2 cup blanched almonds
1-1/2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
3/4 teaspoon salt
1/4 pound (1 stick) unsalted butter
1 cup granulated sugar
2 eggs (graded large)
1/2 cup milk
1 ounce (4 tablespoons) lemon extract
Finely grated rind of 2 extra-large or 3 medium size lemons (juice will be used for Glaze)

Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350. Butter an 8-1/2 x 4-1/2 x 2-3/4 inch loaf pan with 6 cup capacity.(see note)
Dust it all with fine, dry bread crumbs, invert over piece of paper, and tap firmly to shake out excess. Set the pan aside.
The almonds must be ground very fine. It can be done in a food processor, a blender, or a nut grinder. Then set set them aside.
Sift together the flour, baking powder, and salt and set aside. In a small, heavy saucepan over low heat, 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. Remove from the mixer. Stir in the grated rind and then the ground almonds. It will be a rather thin mixture. Turn it into the prepared pan. Bake for 65 to 75 minutes, until a cake tester carefully inserted into the center of the cake, all the way to the bottom, comes out just barely clean and dry. (If the pan is long and narrow the cake will bake in less time than if it is short and wide. During baking, the cake will form a large crack or two on the top; the crack, or cracks, will remain light in color - it is OK.)
Two or 3 minutes before the cake is done, prepare the glaze.
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup fresh lemon juice
Stir the sugar and juice in a small, heavy saucepan over moderate heat only until the sugar is just dissolved; do not boil the mixture.
When the cake is removed from the oven, let it stand for 2 or 3 minutes. Then, with a brush, brush the hot glaze very gradually over the hot cake; the glaze should not be applied quickly - it should take about 5 minutes to appy it all.
Let stand until 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 wax 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 the cake right side up.
When the cake is completely cool, wrap it 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 about 4 hours, before serving.
NOTE: For this cake, do not use a nonstick pan, or a black metal pan, or a glass pan; it should be aluminum, preferably heavy weight. And do not double the recipe and bake it in one larger pan, it is not as good - it is better to make two or more cakes in the specified 6 cup loaf pan.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
I received this recipe from my friend, Lenny Zimmerman and it is worth the effort.




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