East 62nd St. Lemon Cake

by Lynn DeBerg

Servings:

INGREDIENTS

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 Tbsp. lemon peel, finely grated

Glaze:
1/3 cup lemon juice
2/3 cup sugar

INSTRUCTIONS

Place oven rack 1/3 up from bottom. Preheat oven to 350°F. Butter a 3-quart Bundt pan; coat with 3 Tbsp. fine bread crumbs; shake out excess. In medium bowl, mix together flour, baking powder, and salt. In large bowl with mixer on medium speed, beat butter and sugar until creamy; add eggs one at a time, beating after each addition; scrape down sides of bowl as necessary (mixture may look curdled that's OK); reduce mixer speed to low; add flour mixture in 3 additions, alternating with milk (begin and end with flour); beat only until blended after each addition; stir in lemon peel. Scrape batter into prepared pan; level batter by rotating pan briskly. Bake for 65-70 minutes until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then cover with rack and invert; remove pan and leave cake upside down on rack; place over large piece of foil or waxed paper.

Glaze:
Mix lemon juice and sugar together; brush all over hot cake (cake will absorb glaze); let cool completely before transferring to cake plate.

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Tagged: cakes, desserts, lemoncake add tags

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