Best 2 Maida Heatters Best Darn Lemon Cake Ever Recipes

**Maida Heatter's Best Darn Lemon Cake Ever: A Delightful Treat for Lemon Lovers**

Indulge in the ultimate lemon cake experience with Maida Heatter's Best Darn Lemon Cake Ever, a culinary masterpiece that lives up to its name. This moist, tender cake bursts with bright lemon flavor, thanks to the generous use of fresh lemon zest, lemon juice, and a luscious lemon glaze. Perfect for any occasion, this classic recipe is sure to impress with its irresistible aroma and delightful taste.

**Lemon Cake Variations to Satisfy Every Craving:**

1. **Lemon Cream Cheese Frosting:** Elevate your lemon cake with a rich and tangy cream cheese frosting, adding an extra layer of creamy goodness.

2. **Lemon Blueberry Cake:** Transform your lemon cake into a vibrant and flavorful masterpiece by adding fresh blueberries, creating a burst of juicy sweetness in every bite.

3. **Lemon Poppy Seed Cake:** Add a delightful crunch and nutty flavor to your lemon cake with the addition of poppy seeds, creating a delightful contrast of textures.

4. **Lemon Bundt Cake:** Bake your lemon cake in a bundt pan for a stunning presentation, creating a visually appealing centerpiece that will wow your guests.

5. **Lemon Cupcakes:** Create individual servings of lemon cake bliss with lemon cupcakes, perfect for parties, picnics, or as a sweet treat on the go.

6. **Lemon Loaf Cake:** Opt for a classic loaf cake shape for a simple yet elegant presentation, perfect for slicing and serving with a cup of tea or coffee.

7. **Gluten-Free Lemon Cake:** Enjoy the deliciousness of lemon cake without the gluten, using a gluten-free flour blend and following the same步骤.

8. **Vegan Lemon Cake:** Delight in a plant-based version of the lemon cake, using vegan butter, milk, and eggs, creating a guilt-free indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

EAST 62ND STREET LEMON CAKE

East 62nd Street Lemon Cake image

Maida Heatter's famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually found by her daughter, Toni Evins Marks, who lived on East 62nd Street at the time. Ms. Marks, who went on to illustrate a number of Ms. Heatter's cookbooks, sent it to her mother. She tinkered with it and renamed it. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it's still warm so it soaks into the cake. It's a timeless dessert that's perfect for practically any celebration. (Note: Some readers have mentioned in the notes below the recipe that "Maida Heatter's Book of Great Desserts" instructs you to bake this cake at 350 degrees. Our recipe, the one that Craig Claiborne ran in 1970, before Ms. Heatter's book was published, indicates 325. Either will work, but if you bake at 350, start checking for doneness just before the hour mark.)

Provided by Craig Claiborne

Categories cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

Fine dry bread crumbs or flour for dusting the pan
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon zest
1/3 cup lemon juice
3/4 cup sugar

Steps:

Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
Sift together the flour, baking powder and salt and set aside.
Cream the butter and sugar together. Beat in the eggs one at a time.
Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 47 grams, TransFat 1 gram

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

Ingredients

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:

Use fresh lemon zest and juice for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake light and tender.
Gradually add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Sift the flour, baking powder, and salt together before adding them to the batter. This will help to ensure that the ingredients are evenly distributed.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Maida Heatter's Best Darn Lemon Cake Ever is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture, tangy lemon flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it.