Table of Contents
Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.
For the best results, use a light-colored metal loaf pan. A dark-colored loaf pan will cause the cake to over brown; while glass or Pyrex loaf pans do not conduct heat as well as metal. We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we’ve ever had. Heat oven to 350°.
Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we’ve ever had. André Baranowski This recipe accompanied Rita Williams’s essay “A Giving Tree” (April 2008).
Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.)
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