East 62nd Street Lemon Cake

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter,softened
2 cups granulated sugar
4 large eggs,at room temperature
1 cup milk
zest of 2 large lemons,finely
grated/chopped

For the syrup
1/3 cup fresh lemon juice
2/3 cup sugar

Preheat oven to 350
Spray a 9 or 10'' tube pan with
non-stick spray

In a medium bowl,sift together
baking powder and salt

In the large mixing bowl add softend
butter and suger.Beat until very light
and fluffy-at least 3-5 minutes.Add
eggs,one at a time,beating to incorporate
after each one.If necessary,scrape
down the bowl and cuntinue.

Mix in the dry ingredients alternately
in three additions,with the milk in two
additions,beating just until incorporated
after each addition.Gently fold in lemon
zest.

Pour batter into the tube pan.To level
the batter,quickly rotate the pan back
and forth - use a spatula to spread
and smooth it over if neaded.

Bake for 55-70 minutes,depending on
pan size,until the cake begins to pull
away from the sides and a toothpick
comes out mostly clean when inserted
into the center.Let the cake stand in
the pan for 5 minutes.Invert cake
onto a wire rack and remove pan
set over a peice of parchment or a plate
to catch the drips from the syrup.

for the syrup

In a small bowl, whisk together the
lemon juice and sugar.Brush cake all
over with the syrup until it is all
completly gone. Let cake sit for at
least 4 hours before cutting



This was a great cake.I made it for Mother's day.
very lemony and sweet.I love lemon.