Best 3 East 62nd Street Lemon Cake Recipes

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In the realm of classic desserts, the East 62nd Street Lemon Cake stands as a beacon of timeless elegance and delectable flavor. This iconic cake, hailing from the illustrious halls of New York City's East 62nd Street Restaurant, has captivated taste buds for generations with its symphony of tangy lemon and buttery sweetness. Its light and airy sponge cake, infused with the vibrant zest of lemon, is the perfect canvas for the luscious lemon glaze that adorns its top, creating a tantalizing interplay of flavors that will transport you to culinary heaven. But the East 62nd Street Lemon Cake is not just a one-trick pony; it comes with a delightful ensemble of variations that cater to every palate. From the classic beauty of the original recipe to the nutty richness of the Lemon Poppy Seed Cake and the refreshing burst of blueberries in the Blueberry Lemon Bundt Cake, this collection offers a symphony of flavors and textures that will leave you utterly smitten.

Indulge in the timeless charm of the East 62nd Street Lemon Cake, a true testament to the enduring power of culinary artistry. Let your taste buds embark on a journey of pure bliss as you savor each bite of this iconic dessert. With its variations offering an array of delightful flavors, the East 62nd Street Lemon Cake is a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

EAST 62ND STREET LEMON CAKE



East 62nd Street Lemon Cake image

The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.

Provided by Maida Heatter

Categories     Mother's Day     Spring     Cake     Bake     Lemon     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 10 portions

Number Of Ingredients 12

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

Steps:

  • For the cake:
  • 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.
  • For the glaze:
  • 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.
  • Variations:
  • I have made this with 1/2 cup Key lime juice in the glaze in place of the 1/3 cup lemon juice and it is divine. (But you should continue to use the lemon zest in the cake itself.)

EAST 62ND STREET LEMON CAKE



East 62nd Street Lemon Cake image

Make and share this East 62nd Street Lemon Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.Butter a 12-cup capacity bundt pan; dust it lightly with fine, dry breadcrumbs; set aside.
  • Sift together the flour, baking powder, and salt; set aside.
  • In a large bowl of an electric stand mixer, beat the butter until soft; add in the sugar and beat until incorporated.
  • Beat in the eggs one at a time, scraping the bowl as necessary (the mixture might look curdled-that is ok).
  • On lowest speed add the dry ingredients alternately in three additions with the milk in two additions, beating only until incorporated after each addition.
  • Remove the bowl from the mixer; stir in lemon rind.
  • Turn the batter into the prepared pan; level the top of the batter by rotating the pan briskly from left to right-and from right to left.
  • Bake for 1 hour and 5-10 minutes until a pick comes out clean.
  • Let the cake stand in the pan for 5 minutes, then cover with a rack and invert.
  • Remove from the pan, leaving the cake upside down.
  • Place over a large piece of foil or wax paper; prepare the glaze.
  • The glaze: the glaze should be used immediately after it is mixed; mix the lemon juice and sugar together; brush it all over the hot cake; the cake will absorb it.
  • Let cool completely and then transfer to a cake plate; it is best to wait a few hours before cutting the cake.
  • **May substitute ½ cup key lime juice for the lemon juice, but Ms. Heatter recommends not changing the lemon rind to lime rind.

Nutrition Facts : Calories 553.1, Fat 21.6, SaturatedFat 12.9, Cholesterol 136.8, Sodium 232.2, Carbohydrate 84.2, Fiber 1.1, Sugar 53.8, Protein 7.4

MAIDA HEATTER'S EAST 62ND STREET LEMON CAKE



Maida Heatter's East 62nd Street Lemon Cake image

This is the famed lemon cake, from Maida Heatter's Book of Great Desserts, as reprinted in "A Holiday Tea Party", Good Food Magazine, December 1988.

Provided by JackieOhNo

Categories     Dessert

Time 1h55m

Yield 1 cake

Number Of Ingredients 10

3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 lb butter
2 cups sugar
4 eggs
1 cup milk
2 lemons, rind of, finely grated
1/2 cup lemon juice
3/4 cup sugar

Steps:

  • Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
  • Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. 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 smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
  • Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
  • Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
  • The glaze must 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.

Nutrition Facts : Calories 5606.6, Fat 216.6, SaturatedFat 128.9, Cholesterol 1368.2, Sodium 3853.7, Carbohydrate 862.1, Fiber 10.6, Sugar 555.1, Protein 74.3

Tips:

  • Mise en Place: Before starting, gather and measure all ingredients and preheat the oven to the specified temperature. Preparing everything beforehand ensures a smooth baking process.
  • Zest Before Juicing: When using lemons, zest them before juicing. Zesting first helps release the aromatic oils, resulting in a more flavorful cake.
  • Be Gentle: When folding in the egg whites, use a spatula and incorporate them gently. Overmixing can deflate the egg whites, leading to a dense cake.
  • Bake Until Golden: Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Cool Thoroughly: Allow the cake to cool completely before frosting it. This helps the cake set and prevents the frosting from melting.

Conclusion:

The East 62nd Street Lemon Cake is a classic dessert that combines bright citrus flavors with a moist and tender crumb. By following the tips and tricks highlighted in this article, you can create a delightful and memorable cake that is perfect for any occasion. Remember to handle ingredients carefully, bake until golden, and let the cake cool thoroughly before frosting. With a little practice, you'll be able to impress your friends and family with this timeless recipe. Enjoy!

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