East 62nd Street Lemon Cake

My Famous East 62nd Street Lemon Cake: A Culinary Journey

For years, this lemon cake has been my go-to dessert recipe. It's a classic, foolproof, and always a crowd-pleaser. The story behind it is almost as delightful as the cake itself. It all started when I shared the recipe with my friend, Craig Claiborne, a renowned food writer. To my surprise and delight, he published it in the New York Times! The response was overwhelming – friends, family, even acquaintances I barely knew were suddenly requesting the recipe. It became a bit of a sensation.

One particularly memorable incident involved Devin, our young pool boy. He didn't have an oven, yet, undeterred, he decided to bake my lemon cake on his charcoal grill! I was astonished, slightly apprehensive, but also incredibly curious. Against all odds, it turned out perfectly! That's when I realised just how versatile and forgiving this recipe truly is. The cake seems to bake successfully in almost any condition, whether it's a conventional oven or a summer day barbecue.

What makes this recipe so special is its simplicity and the vibrant, refreshing taste of lemon. The combination of the moist, tender cake and the tangy glaze is simply irresistible. It's not overly sweet, offering a balanced flavour profile that appeals to most palates. It’s elegant enough for a special occasion, yet comforting enough for a casual afternoon tea. The recipe remains unchanged over the years, and it's a testament to the fact that sometimes, the simplest things in life are the best.

Beyond its deliciousness, this cake holds sentimental value for me. It's a reminder of the wonderful people in my life, those who've shared in the joy of baking and tasting this cake. It embodies the spirit of simple pleasures and joyful gatherings. Each slice brings a flood of happy memories – of friends gathered around a table, laughter echoing through the air, and the sweet aroma of freshly baked lemon cake filling the room.

Making this cake is more than just following a recipe; it’s an experience, a process that allows for a bit of creativity and improvisation. I’ve even experimented with variations, substituting Key lime juice for some of the lemon juice in the glaze. The result? A deliciously tropical twist that’s just as delightful. But one thing remains constant: the fresh lemon zest in the cake itself. It provides the perfect aromatic counterpoint to the tangy glaze.

So, if you're looking for a recipe that’s as timeless as it is delicious, look no further. This East 62nd Street Lemon Cake is a keeper, a recipe that will become a cherished part of your baking repertoire. The joy it brings isn't just about the taste; it's about the memories it creates, the connections it fosters, and the simple pleasure of sharing something delicious with loved ones.

Give it a try. I'm confident you'll find it just as rewarding as I have been over the years.

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.
• 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.