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East 62nd Street Lemon Cake

Source of Recipe


Toni Evans






List of Ingredients



• -- For the Cake --
  
• 3 cups sifted all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 8 ounces unsalted butter
  
• 2 cups sugar
  
• 4 large eggs
  
• 1 cup milk
  
• Finely grated zest of 2 large lemons
  
• .
  
• -- For the Glaze --
  
• 1/3 cup fresh lemon juice
  
• 2/3 cup sugar
  






Instructions



1. To make the cake: Adjust an oven rack one-third up from the bottom and preheat oven to 350 degrees (F). You need a 9 x 4-1/2-inch tube pan or Bundt pan. It should have a 12-cup capacity. Butter the pan and then dust it all lightly with fine dry breadcrumbs. Set aside.
   
   
2. Sift together the flour, baking powder and salt. Set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula. (The mixture might look curdled -- it's okay.) On lowest speed, add the dry ingredients alternately in 3 additions, with the milk in 2 additions, beating only until incorporated after each addition. Remove the bowl from the mixer and stir in the lemon zest.
   
   
3. Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly. Bake for 1 hour and 5 to 10 minutes, until a cake tester (or toothpick) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down. Place rack over a large piece of foil or wax paper and prepare the glaze.
   
   
4. To make the glaze: Mix the lemon juice with the sugar and brush all over the hot cake. The cake will absorb it. Let cool completely and then transfer to a cake plate.
   
   It is best to wait a few hours before cutting the cake.