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Bake, Desserts

East 62nd Street lemon cake

East 62nd Street lemon cake
Ten Speed Press

If your idea of fun is baking pastries and cakes, whipping up batches of frosting and loading your freezer with seasonal ice creams, you likely spend a lot of time foraging through your cookbook library or plumbing the internet for ... Read more

Total time: About 1 ½ hours, plus cooling time | Serves 10 to 12


  • Fine dry bread crumbs, for dusting the pan
  • 3 cups (330 grams) sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (225 grams) butter, softened
  • 2 cups (400 grams) sugar
  • 4 eggs
  • 1 cup (245 grams) whole or low-fat milk
  • 2 1/2 tablespoons finely grated lemon zest (from about 2 large lemons)

Step 1To make the cake, heat the oven to 350 degrees with a rack in the lower third. Butter a 9-inch (23 cm) tube pan (with 12-cup / 2.8L capacity) and dust with bread crumbs, tapping out the excess.

Step 2In a bowl, whisk together the flour, baking powder, and salt.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the sugar and beat until well incorporated, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed with a rubber spatula. The mixture might look curdled — don’t worry.

Step 4With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions, and beat only until incorporated after each addition. Stir in the lemon zest by hand and scrape the batter into the tube pan. Level out the batter by rotating the pan briskly back and forth, a bit like a steering wheel.

Step 5Bake until a toothpick stuck in the middle comes out clean or with just a few crumbs clinging, 65 to 70 minutes.

Step 6Cool the cake in the pan for 5 minutes, then cover with a rack and invert the cake onto the rack. Remove the pan, leaving the cake upside down on the rack. Place the cake and rack over a rimmed baking sheet.

Glaze and assembly

  • 2/3 cup (135g) sugar
  • 1/3 cup (80g) lemon juice

Step 1To make the glaze, in a small bowl, stir together the sugar and lemon juice. Immediately brush it all over the hot cake. The cake will drink it up.

Step 2Cool the cake completely and then transfer it to a cake plate. Wait a few hours to cut the cake if you can, to give the glaze more time to absorb. Store leftovers airtight at room temperature.

Note: Adapted from a recipe by Maida Heatter and Toni Evins in “Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake” by Kristen Miglore.


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