This is an old recipe for my favorite moist, lemon cake that everybody loves. And it's easy to make. I still have yet to find as good of a slice of cake in NYC.
East 62nd Street Lemon Cake
Cake
Fine dry bread cumbs
3 C flour
2 t baking powder
1/2 t salt
1/2 lb. butter
2 C sugar
4 eggs
1 C milk
2 T grated lemon rind
Glaze
1/3 C lemon juice
3/4 C sugar
Preheat oven to 325 degrees
Butter a 9-inch tube pan. Coat lightly with the bread crumbs.
Sift together the flour, baking powder and salt and set aside.
Cream the butter and sugar together. Beat in the eggs one at at time.
Fold in the dry ingredients alternately with the milk. Stir in the lemon rind. Pour the batter into the pan and smooth the top of the batter. Bake 1 1/4 hours, or until the cake tests done.
Immediately invert the cake onto a cake rack and apply the glaze, made by warming the juice and sugar, to the bottom and sides of the cake until it is all absorbed.
10-12 servings.
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