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1
Heat oven to 350F or 175 C.
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2
Grease a loaf pan with cooking spray and line with parchment paper
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3
Dust with 1 tablespoon almond meal and tap the excess out
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4
Zest two Meyer lemons and set aside
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5
In a bowl sift the flour baking soda and salt
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6
Juice the lemons and set aside
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7
Melt the butter in the microwave (30 seconds to 1 minute)
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8
Add 1 cup of sugar
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9
Mix with an electric mixer on the low setting for 1 minute until just combined
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10
Add the eggs, one after the other, beating just long enough to incorporate.
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11
Add half of the flour mixture and mix until combined
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12
Add the milk and mix until combined
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13
Add the other half of the flour and mix until combined.
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14
Scrape down the sides of the bowl and add the lemon extract.
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15
Fold in the almond meal and the zest
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16
Fold with a spatula and transfer to the pan.
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17
Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean
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18
Let cake cool.
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19
Prepare the glaze: in a small saucepan over medium low heat, mix the lemon juice and 2 tablespoons of sugar for 2 minutes (do not boil)
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20
Poke a few holes in the cake with a toothpick and pour the glaze in the pan
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21
Wrap in plastic once cooled and let sit for 24 hours.
