Table of Contents
East 62nd Street Lemon Cake. 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.
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.
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. 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.
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.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…