East 62nd Street Lemon Cake

My Famous East 62nd Street Lemon Cake: A Story of Unexpected Success

For years, this lemon cake recipe has been a cherished staple in my kitchen, a testament to the simple joys of baking and the unexpected connections it can forge. It all started rather innocently. I was experimenting with different citrus combinations, aiming for that perfect balance of tartness and sweetness. The result was a remarkably moist and flavorful cake, one that I shared with my friend Craig Claiborne, a renowned food writer. To my surprise, and immense delight, he included the recipe in the New York Times. The response was overwhelming; the cake became a sensation, a testament to its undeniable appeal.

What makes this cake so special? Perhaps it's the simple elegance of the ingredients, the careful layering of flavors. Or maybe it’s the surprising versatility; I’ve had friends bake it in unconventional places, even on a charcoal grill! The fact that it’s incredibly adaptable to different citrus fruits only enhances its charm. The vibrant zest of lemons adds a bright, sunny note, while a subtle variation using key lime juice delivers a completely different, yet equally delightful experience. The beauty lies in its simplicity; a recipe that’s easy enough for a beginner yet sophisticated enough to impress the most seasoned baker.

The memories associated with this cake are just as sweet as the cake itself. I recall Devin, our young pool boy, proudly presenting me with a perfectly baked version—cooked on his grill, no less! His accomplishment served as a charming reminder that baking is less about the tools you use and more about the love and care you put into the process. Over the years, this cake has graced countless gatherings, birthdays, and special occasions, becoming a symbol of shared happiness and connection. Each slice shared is a moment captured, a memory made sweeter by the simple pleasure of a perfectly baked cake.

Beyond the personal anecdotes, the recipe itself is a masterclass in classic baking techniques. The careful creaming of butter and sugar, the gentle folding of the dry and wet ingredients—these steps are not just instructions; they're the foundation of a perfect texture and a delightful crumb. The tangy lemon glaze is the perfect finishing touch, adding a burst of freshness that complements the moist, tender cake underneath. The cake's lasting popularity speaks to the power of simple, well-executed recipes—a reminder that sometimes, the most memorable creations come from the most unexpected places.

So, whether you're a seasoned baker or just starting out, I encourage you to give this recipe a try. It's more than just a cake; it's a story, a tradition, a reminder of the simple pleasures in life. The experience of baking this cake is almost as rewarding as the delicious result, a delightful way to bring a little sunshine into your kitchen, and maybe even create your own memorable moments to share.

Ingredients:

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

Step-by-step

• 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.
• 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.