Name: East 62nd Street Lemon Cake
Ingredients: 4 large eggs; 8 ounces unsalted butter; 3 cups sifted unbleached all-purpose flour; Finely grated zest of 2 large lemons; 1/2 teaspoon salt; 2 cups sugar; 1/3 cup lemon juice; 2/3 cup sugar; 1 cup milk; 2 teaspoons baking powder

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

When I sent this recipe to my friend Craig Claiborne, he printed it in the New York Times. It became amazingly popular. Devin, the young man who took care of our swimming pool, once even baked this cake on his charcoal grill . It came out perfectly!

Milk

Eggs

Wheat

Vegetarian

gram

eggs

Butter & Margarine

unsalted butter

Flour & Meal

unbleached all purpose flour

Fresh Fruit

lemon

Seasonings

salt

Sugars & Sweeteners

sugar

Juice

milliliter

lemon juice

milk

Rising Agents

baking powder

Vitamin K

Vitamins

Folic Acid (B9)

Total polyunsaturated fatty acids

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Cholesterol

Vitamin D

Cyanocobalamin (B12)

Iodine

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamin A

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

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Lemon Cake Roll

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Lemon Sour Cream Cake

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

East 62nd Street Lemon Cake

Dairy

Baking Goods

Produce

Beverages

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