lumicero/recipes-ing2inst huggingface dataset:
Title: Donna's Lemon Cake
Ingredients:
- 18 1/2 eggs
- 1 water
- 4 lemon juice
- 3/4 powdered sugar
- 3/4
- 2
- 1/4 - 1/3
- 2
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Grease & Flour Bundt Pan.
3. Dissolve lemon jello in the 3/4 water let it cool to room temperature.
4. Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
5. Bake for 35 to 40 minutes.
6. Remove from oven let it cool for about 5 minutes and then remove from pan.
7. punch holes all over cake and pour frosting over cake while it is still a little warm.
Title: Lemon Ricotta-Almond Cake ( Gluten-Free )
Ingredients:
- 3 eggs
- 1/2 ricotta cheese
- 1/2 butter
- 1/3 sugar
- 3/4 lemon zest
- 7/8
- 1/2
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Whisk eggs and sugar. Add almond meal and butter, and stir well.
3. Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
4. Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
5. Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.
Title: Caramel Apple Bites
Ingredients:
- 1/3 apple
- 1/3 evaporated milk
- 1/3 granulated sugar
- 1/3 walnuts
- 1/2 butter
- 1/4 margarine
- 1/4 confectioners' sugar
- 1 brown sugar
- 1 egg
- 1/4 vanilla extract
- 2 salt
- 1 all-purpose flour
- 2/3 evaporated milk
- 1 walnuts
Instructions:
1. In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
2. In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
3. Makes about 3 dozen.
Title: Upside Down Nutmeg Crumble Cake.
Ingredients:
- 2 plain flour
- 2 baking powder
- 1 salt
- 125 butter
- 2 brown sugar
- 1 milk
- 1 bicarbonate of soda
- 1 egg
- 1 nutmeg
Instructions:
1. In a large bowl, use your hands to rub the flour, baking powder and butter into the consistency ofr breadcrumbs.
2. Add the sugar and stir well.
3. Pour half the mix into a well greased and lined 20cm deep square cake tin.
4. Mix the remaining ingredients in with what is left in the bowl.
5. Beat until smooth.
6. Pour over the crumble mixture and bake at 180oC for 30-40 minutes.
Title: Macadamia-Cranberry Triangles
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 light-brown sugar
- 1 butter
- 5 heavy whipping cream
- 3 light corn syrup
- 3 pure maple syrup
- 2 dried sweetened cranberries
- 1
Instructions:
1. Heat oven to 350°F
2. Line a 13 x 9-in. baking pan with foil, letting foil extend 2 inches above pan at ends.
3. Lightly coat with nonstick spray.
4. Crust: Put sugar and butter in food processor; process until smooth and creamy.
5. Add yolks and vanilla; process until combined, scraping down sides of bowl as needed.
6. Add flour; pulse until crumbly dough forms.
7. With floured hands, evenly press dough over bottom and 1/2 inches up sides of prepared pan.
8. Press tines of a fork against sides to decorate.
9. Freeze 15 minutes or until firm.
10. Gently press a sheet of foil over dough to cover.
11. Bake 15 minutes, remove foil and bake 5 to 7 minutes longer until edges are a light golden brown.
12. Topping: While crust bakes, put brown sugar, butter, cream, corn syrup and maple syrup into a 2-qt saucepan.
13. Stir over medium heat until boiling.
14. Stop stirring; boil 1 minute to dissolve sugar.
15. Pour over crust, spread evenly, then sprinkle with nuts and cranberries.
16. Bake 10 to 15 minutes or until entire top bubbles.
17. Cool in pan on a wire rack.
18. Lift by foil ends to a cutting board.
19. Make 3 equally spaced cuts lengthwise and 5 crosswise.
20. Remove from foil; cut bars diagonally in half.
21. Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.
Title: Simple Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and peanut butter.
3. Blend in sugars and egg.
4. Stir in flour.
5. Roll into small (1 - 1.5" diameter) balls.
6. Place on lightly greased cookie sheet and flatten with floured fork.
7. Bake for 12-15 minutes.
Title: Cake Mix Chocolate Almond Biscotti
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 eggs
- 5 vanilla
- 2
- 1
- 3/4
- 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Grease a large jelly-roll baking sheet.
3. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
4. Stir in almonds and mini chocolate chips.
5. Divide the dough in half, then place halves on baking sheet/s.
6. Shape each into a 12 x 2-inch log (does not have to measure exactly).
7. Bake for about 30-35 minutes or until firm to the touch.
8. Cool for 12-15 minutes on the baking sheet.
9. Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
10. Turn cut-side down on baking sheet.
11. Bake for about 10-15 minutes or until firm.
12. Remove to a wire rack to cool.
Title: Mars Bar Mud Cake
Ingredients:
- 400 butter
- 400 dark chocolate
- 1/2 cocoa powder
- 2 caster sugar
- 6 eggs
- 1 1/2 self-raising flour
- 2 heavy cream
Instructions:
1. Preheat oven to 160°C
2. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
3. Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH for 3 to 4 minutes (stirring every minute with a metal spoon) or until almost melted.
4. Add cocoa and whisk until smooth.
5. Add sugar and mix well. Add one third of the egg and stir to combine. Repeat process with egg in 2 batches.
6. Sift flour over chocolate mixture. Stir gently until just combined.
7. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
8. Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging.
9. Cool completely in pan.
10. Cut into squares. Serve with cream.
Title: Low-Fat Boston Cream Pie
Ingredients:
- 1 1/3 flour
- 1 1/2 baking powder
- 1/4 salt
- 3 sugar
- 1/2 skim milk
- 1/4 vanilla
- 2/3 instant vanilla pudding
- 2 skim milk
- 1 sugar
- 1 1/2 cocoa powder
- 3 cornstarch
- 2 skim milk
- 1 1/4 vanilla
- 1/3
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Lightly grease or spray 8 or 9-inch cake pan.
3. Mix flour, baking powder, and salt in small bowl.
4. In medium bowl, beat egg whites at medium speed until frothy.
5. Gradually add 1/4 cup of the sugar, beating until stiff peaks form.
6. In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
7. With mixer on low speed, alternately beat in flour mixture and milk until blended.
8. Stir in vanilla and 1/3 of the egg white mixture.
9. Fold in remaining egg whites until no white streaks remain.
10. Pour into pan and bake 35 min.
11. ,or until toothpick inserted in center comes out clean.
12. Cool in pan on wire rack 10 minutes.
13. Turn out on rack to cool completely.
14. While cake is baking make filling and glaze.
15. Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk.
16. Refrigerate 30 minutes, or until thickened.
17. Glaze: Mix sugar, cocoa, and cornstarch in small saucepan.
18. Stir in milk and bring to boil over medium heat.
19. Cook 1 minutes, stirring constantly, or until slightly thickened.
20. Refrigerate 20 minutes to cool.
21. To Assemble Cake: With serrated knife, cut cake in half horizontally.
22. Place bottom layer, cut side up, on serving platter.
23. Spread filling over top and top with remaining layer of cake, cut side down.
24. Spread glaze over top, letting some of the glaze drip down sides.
25. Chill 3 hours or until glaze sets.
Title: Pfeffernusse (German Pepper Nut Cookies )
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 salt
- 1/2 ground black pepper
- 1/2 anise seed
- 1/2 ground cinnamon
- 1/4 baking soda
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1/2 unsalted butter
- 3/4 light brown sugar
- 1/4 light molasses
- 1 egg
- 2 confectioners' sugar
Instructions:
1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
2. In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
3. Beat in the egg.
4. Reduce the mixer speed to low and beat in the flour mixture.
5. Cover and refrigerate for several hours.
6. Position a rack in the middle of an oven and preheat to 350 degrees F.
7. Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
8. Place the balls on the cookie sheets spacing them about 2 inches apart.
9. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
10. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
11. Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
12. Transfer to racks and let cool completely.
13. Repeat with the remaining cookies.
14. Store in an air-tight container at room temperature for up to 1 week.
Title: Chocolate Holiday Bears
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 chocolate instant pudding
- 1 egg
- 1 3/4 flour
- 1 baking soda
- 1 ground cinnamon
Instructions:
1. Heat oven to 350°F Beat butter, sugar, dry pudding mix, and egg in large bowl with mixer until blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition. Shape into ball. Refrigerate 30 minutes.
2. Place dough between 2 sheets of parchment paper; roll to 1/4 inch thickness. Cut into shapes with 4-inch bear-shaped cookie cutter. Place, 2-inches apart on greased baking sheets. Reroll scraps and use to cut additional cookies.
3. Bake 12-14 minutes or until slightly firm. Let stand on baking sheets 3 minutes. Remove to wire racks; cool completely.
4. Special extras: Decorate cookies with miniature marshmallows, small candies, nuts and/or sprinkles, using semi-sweet chocolate for the glue.
Title: Oatmeal Raisin Cookies (Whole Wheat)
Ingredients:
- 2 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 unsalted butter
- 1 sugar
- 1 dark brown sugar
- 2 eggs
- 1 vanilla
- 3 old fashioned oats
- 1 1/2 raisins
Instructions:
1. Heat oven to 350°.
2. Mix dry ingredients; set aside.
3. In large bowl, cream butter, sugars, eggs and vanilla.
4. Stir in flour mixture until just combined.
5. Stir in oats and raisins.
6. Drop onto sprayed cookie sheets and bake for 11- 13 minutes or until done.
Title: Minty Middle Treasures
Ingredients:
- 1/2 sugar
- 1/4 brown sugar
- 1/4 shortening
- 1/4 butter
- 1/2 vanilla
- 1 egg
- 1 2/3 self-rising flour
- 18 -20 powdered sugar
Instructions:
1. Preheat the oven to 400 degrees.
2. Beat sugars, shortening, butter, vanilla and egg in a small bowl. Stir in flour.
3. Shape 1 tablespoons of dough around one mint. Place 2 inches apart on an ungreased cookie sheet.
4. Bake 9-10 minutes or until just golden brown.
5. Roll in powdered sugar or cocoa and store in an air-tight container.
Title: Meringue Surprises
Ingredients:
- 2 vanilla
- 1 salt
- 1/8 sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 300°F.
2. Combine the egg whites, vanilla, and salt and beat till stiff but not dry. Beat in the sugar gradually till stiff and satiny.
3. Fold in the chocolate and drop by teaspoonfuls on greased cookie sheet.
4. Bake at 300 F for 30 minutes.
Title: Chocolate Mousse Healthy
Ingredients:
- 1 coconut milk
- 5 cocoa powder
- 1 dried dates
- 3 vanilla extract
Instructions:
1. Refrigerate the can of coconut milk overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid (or reserve it to add in a smoothie or curry).
2. Pit and halve the dates (if they are not soft, place them for a few minutes in warm water until they start to soften, then drain and chop). Place them in a tall jug, add 2 rounded Tb coconut milk and blend with a stick blender on high.
3. If you don't mind those tiny bits of date skin, you can just add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavouring). That's what I did the first time I made it. The second time I wanted a smoother texture, so I strained the paste, then mixed in the rest.
4. You need a large strainer with very small holes to trap those bits of date skin. In my case, I had a small one, so I first mixed the date paste with only half of the coconut milk, strained, then added the rest, just to make my job faster.
5. You can also whisk or make this in a food processor or even in the chopper from a hand blender set, that will help to trap air inside the paste and make it lighter and even more mousse-like.
6. Taste and adjust the flavouring, if needed. Divide the mousse between the 4 ramekins and refrigerate for a couple of hours.
Title: Favourite Mexican Wedding Cakes - Pecan Cookie Balls!
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 pure vanilla extract
- 1/2 ground nutmeg
- 1/8 salt
- 2 flour
- 2 pecans
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
4. When cool, roll again in sugar at least once but I like to do it twice for a better finish.
Title: Cottage Pudding
Ingredients:
- 1/4 butter
- 2/3 other shortening
- 1 sugar
- 2 1/4 egg
- 4 flour
- 1/2 baking powder
- 1 salt
- milk
Instructions:
1. Preheat oven to 350F and grease an 13 x 9" pan very well.
2. Cream butter and sugar together until light and fluffy.
3. Add egg and beat thoroughly.
4. Sift dry ingredients together and add to creamed mixture alternatively with milk.
5. Bake about 30 minutes or until cake tests done.
6. Cut in squares and serve warm with nutmeg sauce or strawberry sauce.
Title: Unemployment Cake (Poudding Chomeur)
Ingredients:
- 2 water
- 1 brown sugar
- 3 -4 flour
- 1 1/2 vanilla
- 3 butter
- 3/4 sugar
- 3 butter
- 3/4 milk
- 1 salt
- 1 1/2 flour
- 2 baking powder
Instructions:
1. For sauce melt butter and stir in water, brown sugar and flavoring. Stir in flour and pour into deep baking dish. For the cake cream together butter and sugar. Mix dry ingredients together and add to butter and sugar. Mix in milk. Drop dough into sauce.
2. Cook at 350 degrees for 30-40 minutes. Check to see if it is cooked by inserting a toothpick into cake. If it comes out clean, your cake is cooked.
3. Serve warm with vanilla ice cream.
4. **4 tbs of flour will give you more of a custard, where 2-3 tbs will be more of a sauce. It depends on your preference and how you like it*.
Title: Homemade Marshmallows
Ingredients:
- 1 cold water
- 3 unflavored gelatin
- 2 granulated sugar
- 1 light corn syrup
- 1/4 salt
- 2 pure vanilla extract
- 4 powdered sugar
Instructions:
1. Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper).
2. Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
3. With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
4. Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
5. Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
6. Makes about 24 - 2 1/2 inch marshmallows.
Title: Chocolate Gingersnap Cookies
Ingredients:
- 1/2 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1/4 salt
- 1/8 brown sugar
- 1/4 butter
- 2 molasses
- 2 egg substitute
- 1
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a fork. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. add molasses; beat until smooth.
3. Add egg substitute beat until well combined. add flour mixture to sugar mixture, stirring until well combined.
4. Shape dough into 24 balls, about 1 1/2 tsp each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass.
5. Bake each batch at 350° for 10 minutes. Cool on pan 4 minutes on wire rack; remove from pan.
6. Cool completely on wire rack.
Title: Prairie Beer Cake
Ingredients:
- 1 shortening
- 2 brown sugar
- 2 eggs
- 3 flour
- 1/2 salt
- 2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 ground cloves
- 1 walnuts
- 2 pecans
- 2 dates
- prunes
- beer
Instructions:
1. Preheat oven to 350.
2. Cream shortening until soft in a large bowl. Gradually add sugar, creaming until light and fluffy. Add eggs and mix well.
3. Sift flour, salt, baking soda, and spices together. Reserve about 2 tablespoons. Beat the rest into the batter.
4. Slowly add beer and blend thoroughly; it may foam while beating.
5. Using reserved flour-spice mixture, toss fruits and nuts until lightly coated. Fold into batter, blending thoroughly.
6. Pour batter into a greased and floured 10" tube pan.
7. Bake at 350 for 1 hour and 15 minutes, or until cake tester comes out clean.
8. Cool in pan for 10 minutes; then carefully turn out of pan to cool completely. Cover and refrigerate overnight.
9. Serve plain, dusted with powdered sugar or with a lemon glaze.
Title: Chocolate Crunch Cups
Ingredients:
- 1 1/4 margarine
- 1 butter
- 1 sugar substitute
- 2 skim milk
- 1 3/4 sugar-free instant pudding mix
- 1
Instructions:
1. In small bowl, combine all crust ingredients; toss gently to coat.
2. Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups.
3. Freeze while preparing filling.
4. In another small bowl, combine milk and pudding mix.
5. Beat until well blended; cover and refrigerate 5 minutes or until serving time.
6. Just before serving spoon pudding into frozen crusts.
7. If desired garnish each serving with banana slices or a fresh strawberry.
8. Store in refrigerator.
Title: Amor Frio (cold Love)
Ingredients:
- 2 fresh strawberries
- 1/2 powdered sugar
- 1/2 madeira wine
- 1 sweet sherry
- 1/4 lemon zest
- 1/8 cinnamon
- 1 powdered ginger
- 1 ground cloves
- 2/3 - 1 nutmeg
- 1 1/2 - 2 heavy cream
- 1/4 sugar
- crystallized ginger
Instructions:
1. Wash, hull and halve or slice berries. Sprinkle with powdered sugar and let sit 10 minute Meanwhile, mix sherry with lemon zest and spices. Pour over berries and chill.
2. At serving time, whip cream with sugar to taste. Spoon berries into sherbert glasses. Garnish with a dollop of whipped cream and a sprinkling of crystallized ginger.
Title: Peppermint Cheesecake
Ingredients:
- 1 cream cheese
- 2 chocolate pudding
- 1 graham cracker pie crust
- 1
- 1/4
- 1
- 1/4
Instructions:
1. Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray231 according to directions on package.
2. Pour CANDIQUIK® in a large bowl over the white chocolate flavored gelatin powder, softened cream cheese blocks and peppermint extract; blend until smooth.
3. Fold in whipped topping, and blend until well mixed.
4. Spread cheesecake mixture in pie crust and top with whipped cream and crushed peppermints or candy canes.
Title: Maida Heatter's Best Darn Lemon Cake Ever
Ingredients:
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 3/4 unsalted butter
- 1/2 granulated sugar
- 1 eggs
- 2 milk
- 1/2 lemons
- 1 granulated sugar
- 3 granulated sugar
- 1/3 lemon juice
- 2
- 1/3
Instructions:
1. Spray an 8-1/2"x5" loaf pan with baking spray.
2. Grind almonds very fine and set aside.
3. Sift together flour, baking powder, and salt and set aside.
4. In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
5. On low speed, beat in eggs one at a time, beating only to mix well.
6. Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
7. Mix in lemon extract.
8. Remove from mixer. Stir in grated rind, then stir in ground almonds.
9. 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.).
10. 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!).
11. 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.
12. 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.