Lemon Cake
Instructions:
A little almond extract brings out and balances the bright zing of lemon juice. 11â„2 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan 1â„4 cup all-purpose fl our, plus additional for dusting the pan 3 large eggs, separated , plus 3 large egg whites, all at room temperature 1â„4 teaspoon salt 3â„4 cup cake fl our 1â„2 cup sugar 1 teaspoon baking powder 1â„4 cup lemon juice 2 tablespoons fi nely grated lemon zest 1â„4 teaspoon almond extract 1 tablespoon confectioners’ sugar
Makes one 9-inch round cake
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch round springform pan, then dust it with fl our, shaking out any excess.
- Beat the 6 egg whites and salt in a large bowl with an electric mixer at medium speed until frothy. Raise the speed to high and beat until you can make droopy peaks in the mixture by dabbing it with the turned-off beaters, about 3 minutes. Set aside.
- Whisk both fl ours, the sugar, and baking powder in a medium bowl; set aside as well.
- If you’re working with a hand-held mixer, clean and dry the beaters; if you’re working with a stand mixer, attach the paddle. Beat the egg yolks, lemon juice, lemon zest, butter, and almond extract at medium speed in a large bowl until fl uffy and lemony yellow, about 2 minutes.
- Turn the beaters off and scrape down the sides of the bowl. Add the prepared fl our mixture and beat at low speed until a soft, moist, but slightly grainy batter forms, no more than 45 seconds. There should be no white grains of fl our visible.
- Remove the beaters and fold in the beaten egg whites with a rubber spatula, using long, even arcs, just until incorporated.
- Pour the batter into the prepared pan and bake until puffed and springy, until a toothpick or cake tester inserted into the cake’s center comes out with a few moist crumbs attached, about 40 minutes. Dust with confectioners’ sugar when cooled by sifting the sugar through a fi ne-mesh strainer over the top of the cake.
- To cool: Set the pan on a wire rack for 20 minutes, then release the springform ring and remove the cake to continue cooling to room temperature.
- To store: Omit dusting the cake with confectioners’ sugar. Keep the cake on the metal bottom of the springform pan; when completely cooled, wrap in plastic and store at room temperature for 2 days or freeze for up to 3 months. Dust with confectioners’ sugar just before serving.