Meyer Lemon Cake

This is from Saveur and it is baked in a loaf pan lined with butter and breadcrumbs. You glaze it hot out of the oven and let the glaze absorb and then unmold. It is full of flavor and has a wonderful texture. I did not have the lemon extract so I omitted it.

Meyer Lemon cake

9 T. butter-1 T. for greasing the pan and melt 8 T.

2 T. fine dry breadcrumbs

1/2 cup blanched almonds

1 1/2 cups flour

1 t. baking powder

3/4 t. fine salt

1 1/3 cups sugar-divided 1 cup for cake and 1/3 cup for glaze

2 eggs

1/2 cup milk, room temp.

2 T. lemon extract (see note above)

zest and juice of 2 Meyer Lemons

Preheat oven to 350. Grease loaf pan with butter and dust it with bread crumbs. Invert and tap out the excess crumbs, set aside. In a food processor, grind the almonds until fine. Combine dry ingredients and sift together. Combine melted butter and 1 c. sugar in electric mixer and beat on low 1 minute. Add eggs one at a time , beating just to incorporate. Alternately add the flour and milk, beginning and ending with the flour. Mix in the lemon extract, lemon zest and almonds. Fold together and turn into pan. Bake for 65 minutes, until cake tester comes out dry. Prepare the glaze by combining 1/3 cup sugar with the juice of two Meyer Lemons. Cook until sugar is dissolved-about 2 minutes. Do not boil. Brush the glaze over the hot cake. Allow to soak in and then turn cake out of pan and finish cooling on a rack.


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