Ann's Point Inn

Bass Harbor, Maine

Specialty Recipe

Lesley's Lemon Cake

Ingredients

Fine dry bread crumbs

1-1/2 cups sifted all-purpose flour

1 teaspoon double acting baking powder

1/2 teaspoon salt

1 stick butter, melted

1 cup sugar

2 large eggs

1/2 cup milk

4 Tablespoons lemon extract

Grated rind of 2-3 lemons

1/2 cup blanched almonds, finely ground

Ingredients for Glaze

1/3 cup + 2 Tablespoons sugar

1/3 cup fresh lemon juice

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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