East 62nd Lemon Cake
Submitted by cowgirl on February 03, 2004 at 8:30 pm

DESCRIPTION
East 62nd Lemon Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
East 62nd Street Lemon Cake
By Maida Heatter

Okay, to be honest – and I’m probably one of the biggest Maida-fans on earth – I don’t know what the fuss about this cake is. Personally I don’t think it’s extraordinaire but once I brought to the local school where my mom cooks and takes care of the kids and they as well as the teachers and everyone around there (including my mom – she doesn’t care for cakes, normally) got totally mad about this cake. I’m only allowed to bring a more creative, interesting cake if it comes with at least 4 of these lemon cakes...needless to say i make them in my sleep now...

Heat oven to 350°, butter a 10-12 cup bundt pan, dust w/ fine dry breadcrumbs.

3 c sifted ap flour (i use 11 oz. Of ap flour and 1 oz. Cornstarch)
2 tsp. Baking powder
½ tsp. Salt
2 sticks butter, soft
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lg. Lemons

Beat butter and sugar for 2 to 3 minutes (i beat them until fluffy, about 6 minutes), scrape bowl, beat in eggs one by one, scraping bowl to keep the mix smooth.
Sift together flour and baking powder and salt. Add dry ingredients alternately w/ milk to butter mix, beating on low only until batter is smooth. Stir in lemon rind.
Spread in pan, level top and bake appr. 70 minutes (mine was usu done after 55-60 min).
Let cake stand in pan for about 5 minutes, then turn out onto racke and drizzle with this syrup (prepared immediately before using):

1/3 c lemon juice
2/3 c sugar

Rest for several hours before cutting.

Notes: If you’re familiar w/ Maidas recipes, you’ll have recognized i shortened her instructions...I think we’re all experienced enough to use the recipe as I’ve given it...if there are any questions, please ask.

I also changed the last step, based on a recipe from chelsea sugar: i use only ½ cup sugar in the syrup and as soon as the cake is out of the oven, i prick it with a toothpick a couple time and gently pour half the syrup over, let it sit in the pan for about 15 minutes, remove it from pan and pour over the remaining syrup. I find this gives a more lemony flavor.