Annies Pantry

Adjust a rack one-third up from the bottom of
the oven and preheat oven to 350 degrees.
Butter an 8 1/2 by 4 1/2 by 2 3/4-inch loaf
pan with a 6-cup capacity (see Note).
Dust 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 or a nut grinder. Then 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, still 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 70 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.
Makes 8 servings.
Glaze
Stir the sugar and juice in a small, heavy saucepan
over moderate heat only until the sugar is dissolved;
do not boil the mixture. When the cake is removed
from the oven, let it stand for 2 to 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 apply 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,
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.
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