Maida Heatters Best Darn Lemon Cake Ever Recipes

EAST 62ND STREET LEMON CAKE

Steps:

• Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
• Sift together the flour, baking powder and salt and set aside.
• Cream the butter and sugar together. Beat in the eggs one at a time.
• Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
• While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
• When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

MAIDA HEATTER'S BEST DAMN LEMON CAKE

Steps:

• Heat oven to 350°. Grease a loaf pan measuring 8 1/2″ x 4 1/2″ x 2 3/4″ with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.
• Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract and vanilla. 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.
• Transfer the pan to a cooling rack. 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.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with aluminum foil and let stand at room temperature for 24 hours before serving.

MAIDA HEATTER'S BEST DARN LEMON CAKE EVER

Steps:

• Spray an 8-1/2"x5" loaf pan with baking spray.
• Grind almonds very fine and set aside.
• Sift together flour, baking powder, and salt and set aside.
• In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
• On low speed, beat in eggs one at a time, beating only to mix well.
• Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
• Mix in lemon extract.
• Remove from mixer. Stir in grated rind, then stir in ground almonds.
• Turn mixture into pan. (It will be thin.) Bake at 350 for 65-75 minutes. (During baking, cake will form a large crack or two on top, and crack(s) will remain light in color.).
• A few minutes before cake is finished, prepare glaze: stir sugar and lemon juice in a small saucepan over moderate heat, only until sugar is just dissolved. (Don't boil!).
• When cake is removed from the oven, let it stand for 2-3 minutes. Then, using brush, brush the hot glaze gradually over the hot cake. Glaze should not be applied quickly; it should take about 5 minutes to apply all the glaze.
• Let cake stand until not quite completely cool. Then gently invert onto a rack and turn right side up. When cool, wrap in plastic wrap or foil and let stand 12-24 hours before serving.