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Ann's Point Inn
Bass Harbor, Maine
Lesley's Lemon Cake
Place oven rack 1/3 up from bottom, preheat to 350 degrees.
Butter 9 x 5 x 3 inch loaf pan. Dust with fine breadcrumbs. Do not use non-stick pan, black metal or glass. Use aluminum, preferably heavyweight.
Sift flour, baking powder and salt together. In large bowl of electric mixer, beat together butter and sugar. On low speed, add eggs one at a time. Mix well.
Stir in dry ingredients alternately with milk and lemon extract. Stir in rind and almonds. It will be a thin mixture. Pour into pan. Bake 65-75 minutes. Test. A crack or two will form on the top while baking. Just before cake is done, prepare glaze
Glaze: In a sauce pan, dissolve sugar in lemon juice. Do not boil.
Allow cake to stand 2-3 minutes. Then, with a brush, very gradually apply hot glaze (5 minutes). Let it stand until tepid but not completely cool. Gently invert cake and then turn right side up. Cool on rack Wrap in plastic wrap or foil Let it stand for 12-24 hours before serving. Can be placed in freezer for 2 hours or in refrigerator for 2 hours before serving.
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