Ingredients for East 62Nd Street Lemon Cake
- All Purpose Flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- Lemons, Zest Of
- 1/2 cup fresh lemon juice (or 1/2 cup key lime juice)
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How to Make East 62Nd Street Lemon Cake
- Preheat oven to 350°F (175°C). Position oven rack in the lower third of the oven.
- Grease and flour a 12-cup bundt pan. Alternatively, grease the pan, then dust with fine dry breadcrumbs, tapping out any excess.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl of an electric mixer, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan. Gently rotate the pan to level the batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack.
- While the cake is still warm, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle the glaze generously over the warm cake, allowing it to soak in.
- Let the cake cool completely before transferring to a serving plate. For best results, let it sit for a few hours to allow the flavors to meld.
- Enjoy your delicious East 62nd Street Lemon Bundt Cake! (Optional: Substitute key lime juice for lemon juice, but keep the lemon zest!)
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
215g
Fat
64g
Carbs
28g
