East 62nd Street lemon cake

Time 1 hour 30 minutes
Yields Serves 10 to 12
East 62nd Street lemon cake



To make the cake, heat the oven to 350 degrees with a rack in the lower third. Butter a 9-inch (23 cm) tube pan (with 12-cup / 2.8L capacity) and dust with bread crumbs, tapping out the excess.


In a bowl, whisk together the flour, baking powder, and salt.


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the sugar and beat until well incorporated, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed with a rubber spatula. The mixture might look curdled — don’t worry.


With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions, and beat only until incorporated after each addition. Stir in the lemon zest by hand and scrape the batter into the tube pan. Level out the batter by rotating the pan briskly back and forth, a bit like a steering wheel.


Bake until a toothpick stuck in the middle comes out clean or with just a few crumbs clinging, 65 to 70 minutes.


Cool the cake in the pan for 5 minutes, then cover with a rack and invert the cake onto the rack. Remove the pan, leaving the cake upside down on the rack. Place the cake and rack over a rimmed baking sheet.

Glaze and assembly


To make the glaze, in a small bowl, stir together the sugar and lemon juice. Immediately brush it all over the hot cake. The cake will drink it up.


Cool the cake completely and then transfer it to a cake plate. Wait a few hours to cut the cake if you can, to give the glaze more time to absorb. Store leftovers airtight at room temperature.

Adapted from a recipe by Maida Heatter and Toni Evins in “Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake” by Kristen Miglore.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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