Recipe

Lemon Pound Cake Recipe

	Borinda / All my dishes 1 year, 4 months ago This is THE BEST lemon pound cake ever. This is actually Maida Heatter's famous "East 62nd St. Cake". Whenever I offer to take dessert to anyone's home, this is first on the request list. It has a great, clean flavor, perfect crumb, and the glaze makes it perfect.... More Prep:15m Cook:70m Servings:12	Borinda
	best ever lemon pound cake maida heatter

Does this look good? Yeah! / Nope

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Ingredients

EAST 62D STREET LEMON CAKE

Cake

Fine dry bread crumbs

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 pound plain butter

2 cups sugar

4 eggs

1 cup milk

2 tablespoons grated lemon rind

Glaze

1/3 cup lemon juice

3/4 cup sugar.

Directions

Adjust rack one-third up from bottom of oven. Preheat to 350.

Butter a 9x3 1/2-inch tube pan and dust it lightly with fine, dry bread crumbs. (a 10" angel food pan works fine, too)

Sift together flour, baking powder and salt and set aside.

In large bowl of electric mixer cream the butter.

Add sugar and beat 2-3 minutes.

Beat in eggs individually, scraping bowl as necessary with a rubber spatula to keep mixture smooth.

On lowest speed, alternately add dry ingredients in three additions and milk in two additions, scrapping as necessary and beating only until smooth after each addition.

Stir in lemon rind.

Turn batter into prepared pan; level top by rotating pan briskly back and forth.

Bake 1 hour and 10-15 minutes until a cake tester comes out dry. Let cake stand in pan for about 5 minutes; then cover with a rack and invert.

Remove pan, leaving cake upside down.

Place over a large piece of aluminum foil or wax paper and prepare glaze of 1/3 cup lemon juice and 3/4 cup sugar.

Glaze should be used immediately after it is mixed.

Stir juice and sugar and brush all over the hot cake until absorbed. Let cake cool completely.

Transfer to a cake plate. Do not cut for at least several hours.

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Comments

thegoldminer 1 year, 2 months ago said:
You are a devil for putting this recipe on here. Right, not cut in for a few hours, forget that, 1 hour at the most then I am diving in. I may make it weekend and take pics. Bad Borinda!

borinda 1 year, 2 months ago said:
Goldminer - hey, if I can undermine my family and friends with this... so can you. We are all addicted. Blame Maida Heatter, she is by far the best for baking in my eyes.
:-)

thepiggs 1 year, 1 month ago said:
Hey, you can't post so many good desserts on one day! It is just an evil deed to tempt so many of us into breaking diets that are going well!
This sounds delicious! Love tart lemon flavor!!!
Thanks!!!

msbooch75 1 year ago said:
Thanks for the lemon pound cake. You mean I should wait some before cutting! Oh dear--I may have to leave the house and go to the mall.

greekgirrrl 7 months, 3 weeks ago said:
I am running to kitchen now with spatula!!!!!

greekgirrrl 7 months, 3 weeks ago said:
I rated it 5 forks and gave special honors. It truly is THAT GOOD! Going to gym now for 5 hours. LOL

borinda 7 months, 3 weeks ago said:
GG - do some exercise for me, too! I hope this cake shares all sort of happy times with you.

Thanks so much.

silverqueen 5 months, 2 weeks ago said:
Oh borinda I have gained 50lbs just looking at the recipe but it is one that I have been trying to find that is truly divine I gave you a 5 rating and an honors rating to.

Thanks for a great post.

Have a grand day!!!!

Queen

mbe 4 months, 3 weeks ago said:
This recipe rocks and is really really easy! If you're *ahem* lazy like me, you can bake the cake in a brownie pan or pyrex baking dish and then just dump the glaze over the top once you take it out of the oven, no need to unmould and brush. I just let ppl serve themselves with a spoon, creme anglaise or berry coulis or a runny lemon curd would be a nice serving sauce, not that you really need it.
Thanks for a truly superb recipe, this is a keeper for sure!!

kimtien 4 months, 3 weeks ago said:
MBE made this recipe last night and it was "to die for"... Cooking in the pyrex was great as we could just serve the right amount and we were mostly fighting for the side "crust"...
Thanks for such a great recommendation. Our taste buds were in heaven last night!

mbe 4 months, 3 weeks ago said:
Kimtien's friend had a great idea, make individual small cakes.. then we could have lots more crust!!!
Nancy, I love that you eat the middle and save the best/crust for last! Thanks again for a delicious recipe it's definitely a new favorite.

cassyc52 4 months, 2 weeks ago said:
This looks great and I am all about lemon right now! I love Maida Heatter! I have several of her cookbooks and one is signed! I am not much of a baker,(inherited these) so I only make what sounds absolutely Irresistible!

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