Maida Heatters East 62nd Street Lemon Cake Recipes

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EAST 62ND STREET LEMON CAKE



East 62nd Street Lemon Cake image

The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.

Provided by Maida Heatter

Categories     Mother's Day     Spring     Cake     Bake     Lemon     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 10 portions

Number Of Ingredients 12

Cake:
3 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 cup milk
Finely grated zest of 2 large lemons
Glaze:
1/3 cup lemon juice
2/3 cup sugar

Steps:

  • For the cake:
  • Adjust an oven rack one-third up from the bottom of oven. Preheat the oven to 350°F. Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry bread crumbs.
  • Sift together flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
  • Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.
  • Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.
  • For the glaze:
  • The glaze should be used immediately after it is mixed: Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
  • Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.
  • Variations:
  • I have made this with 1/2 cup Key lime juice in the glaze in place of the 1/3 cup lemon juice and it is divine. (But you should continue to use the lemon zest in the cake itself.)

EAST 62ND STREET LEMON CAKE



East 62nd Street Lemon Cake image

Make and share this East 62nd Street Lemon Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter (2 sticks)
2 cups sugar
4 eggs
1 cup milk
2 lemons, zest of, large
1/3 cup fresh squeezed lemon juice
2/3 cup sugar

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.Butter a 12-cup capacity bundt pan; dust it lightly with fine, dry breadcrumbs; set aside.
  • Sift together the flour, baking powder, and salt; set aside.
  • In a large bowl of an electric stand mixer, beat the butter until soft; add in the sugar and beat until incorporated.
  • Beat in the eggs one at a time, scraping the bowl as necessary (the mixture might look curdled-that is ok).
  • On lowest speed add the dry ingredients alternately in three additions with the milk in two additions, beating only until incorporated after each addition.
  • Remove the bowl from the mixer; stir in lemon rind.
  • Turn the batter into the prepared pan; level the top of the batter by rotating the pan briskly from left to right-and from right to left.
  • Bake for 1 hour and 5-10 minutes until a pick comes out clean.
  • Let the cake stand in the pan for 5 minutes, then cover with a rack and invert.
  • Remove from the pan, leaving the cake upside down.
  • Place over a large piece of foil or wax paper; prepare the glaze.
  • The glaze: the glaze should be used immediately after it is mixed; mix the lemon juice and sugar together; brush it 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.
  • **May substitute ½ cup key lime juice for the lemon juice, but Ms. Heatter recommends not changing the lemon rind to lime rind.

Nutrition Facts : Calories 553.1, Fat 21.6, SaturatedFat 12.9, Cholesterol 136.8, Sodium 232.2, Carbohydrate 84.2, Fiber 1.1, Sugar 53.8, Protein 7.4

EAST 62ND STREET LEMON CAKE



East 62nd Street Lemon Cake image

Maida Heatter's famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually found by her daughter, Toni Evins Marks, who lived on East 62nd Street at the time. Ms. Marks, who went on to illustrate a number of Ms. Heatter's cookbooks, sent it to her mother. She tinkered with it and renamed it. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it's still warm so it soaks into the cake. It's a timeless dessert that's perfect for practically any celebration. (Note: Some readers have mentioned in the notes below the recipe that "Maida Heatter's Book of Great Desserts" instructs you to bake this cake at 350 degrees. Our recipe, the one that Craig Claiborne ran in 1970, before Ms. Heatter's book was published, indicates 325. Either will work, but if you bake at 350, start checking for doneness just before the hour mark.)

Provided by Craig Claiborne

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 11

Fine dry bread crumbs or flour for dusting the pan
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon zest
1/3 cup lemon juice
3/4 cup sugar

Steps:

  • Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it 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 a time.
  • Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
  • While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
  • When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 47 grams, TransFat 1 gram

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  • To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need a 9" x 4 1⁄2" tube pan or Bundt pan.
  • Sift together the flour, baking powder, and salt, and set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated.
  • Remove the bowl from the mixer and stir in the lemon rind. 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 (a toothpick will work) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert.
  • 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.


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  • LEMON CAKE Adjust an oven rack one-third up from the bottom of the oven. Preheat the oven to 350°f / 180°c. Butter a plain or fancy tube pan with an 11 to 12 cup capacity and dust it lightly with fine, dry bread crumbs (I used a 10 cup capacity bundt pan and sprayed it well with flour based baking spray). Sift together flour, baking powder, and salt and set aside. In a large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep the mixture smooth. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into the prepared pan. Level top by rotating pan briskly back and forth.
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