Ingredients Jump to Instructions ↓

  1. East 62nd St. Lemon Cake

  2. 3 cups all-purpose flour

  3. 2 tsp. baking powder

  4. 1/2 tsp. salt

  5. 2 sticks unsalted butter, softened

  6. 2 cups sugar

  7. 4 large eggs

  8. 1 cup milk

  9. 1 Tbsp. lemon peel, finely grated

  10. 1/3 up from bottom. Preheat oven to

  11. 350F. Butter

  12. 3-quart Bundt pan; coat with

  13. 3 Tbsp. fine bread crumbs; shake

  14. out excess. In medium bowl, mix together flour, baking powder,

  15. and salt. In large bowl with mixer on medium speed, beat butter

  16. and sugar until creamy; add eggs one at a time, beating after each addition; scrape down sides of bowl as necessary (mixture may look

  17. curdled that's OK); reduce mixer speed to low; add flour mixture

  18. in 3 additions, alternating with milk (begin and end with flour);

  19. beat only until blended after each addition; stir in lemon peel.

  20. Scrape batter into prepared pan; level batter by rotating pan

  21. briskly. Bake for 65-70 minutes until toothpick inserted in center

  22. comes out clean. Cool in pan for 5 minutes, then cover with rack

  23. and invert; remove pan and leave cake upside down on rack; place

  24. over large piece of foil or waxed paper.

  25. Glaze

  26. 1/3 cup lemon juice

  27. 2/3 cup sugar

  28. Mix lemon juice and sugar together; brush all over hot cake (cake

  29. will absorb glaze); let cool completely before transferring to cake

  30. plate.


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