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Print this Recipe    Lemon 09

East 62nd St. Lemon Cake

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 Tbsp. lemon peel, finely grated

Place oven rack 1/3 up from bottom. Preheat oven to 350F. Butter
a 3-quart Bundt pan; coat with 3 Tbsp. fine bread crumbs; shake
out excess. In medium bowl, mix together flour, baking powder,
and salt. In large bowl with mixer on medium speed, beat butter
and sugar until creamy; add eggs one at a time, beating after each
addition; scrape down sides of bowl as necessary (mixture may look
curdled that's OK); reduce mixer speed to low; add flour mixture
in 3 additions, alternating with milk (begin and end with flour);
beat only until blended after each addition; stir in lemon peel.
Scrape batter into prepared pan; level batter by rotating pan
briskly. Bake for 65-70 minutes until toothpick inserted in center
comes out clean. Cool in pan for 5 minutes, then cover with rack
and invert; remove pan and leave cake upside down on rack; place
over large piece of foil or waxed paper.


1/3 cup lemon juice
2/3 cup sugar

Mix lemon juice and sugar together; brush all over hot cake (cake
will absorb glaze); let cool completely before transferring to cake


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