Whether it's light or dense, frosted or glazed, the best lemon cakes always strike a perfect balance between tartness and the sweetness. This is Maida Heatter's East 62nd Street Lemon Cake, and it is my go to cake for birthdays and special occasions.
It's dense and moist, tart and sugary. Every time I make this cake, I get so many compliments on it---and every time, I catch people sticking their fingers in the leftover glaze until every drop and crumb is gone.
Maida Heatter's East 62nd St Lemon Cake
- 3 cups sifted all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 8 oz. unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- Finely grated rind of 2 large lemons
- 1/3 cup fresh lemon juice
- 2/3 cup sugar
Let the glaze soak into the cake and serve either that evening or in the next day or two. If you can manage to not eat it right away (I know I can't)--this cake gets better with age!