Meyer Lemon Cake

Step 1: Heat oven to 350°. Grease a light-colored metal loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs, then set aside.

Step 2: In a food processor, grind the almonds until very fine, about 1 minute, and set aside.

Step 3: In a bowl, sift together flour, baking powder, and salt and set aside.

Step 4: Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds.

Step 5: Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract.

Step 6: With the spatula, fold in the lemon zest and ground almonds. The mixture will be thin. Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

Step 7: Transfer the pan to a cooling rack.

Step 8: Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. Do not boil.

Step 9: Brush the glaze over the hot cake. The excess liquid may pool along the sides of the pan, but it will absorb completely as it sits.

Step 10: Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.