Ingrédients pour Maida Heatter's East 62Nd Street Lemon Cake
- All Purpose Flour
- Double Acting Baking Powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar (for glaze)
- 4 large eggs
- 1 cup milk
- Lemons, Rind Of
- 1/2 cup lemon juice (for glaze)
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Comment préparer Maida Heatter's East 62Nd Street Lemon Cake
- Adjust oven rack to the lower third position.
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x3 1/2-inch tube pan. Dust lightly with fine, dry breadcrumbs.
- Whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 2 cups granulated sugar, beating for 2-3 minutes until well combined.
- Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition.
- On low speed, alternately add the dry ingredients in three additions and 1 cup milk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Stir in the zest of 2 large lemons.
- Pour batter into the prepared pan and level the top by rotating the pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 3 minutes before inverting it onto a wire rack.
- Prepare the glaze while the cake is still warm (see glaze instructions below).
- Once the glaze is ready, immediately brush it all over the warm cake until absorbed.
- Let the cake cool completely before transferring to a serving plate using two wide spatulas or a serving lifter.
- Allow the cake to sit for several hours before slicing to allow the flavors to fully meld.
Nutrition Information (Approximate per serving)
Sodium
160 g
Sugar
2220g
Fat
644g
Carbs
287g
