Frank's Recipes! East 62nd Street Lemon Cake

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East 62nd Street Lemon Cake

3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lemons

Preheat oven to 350. Butter a 9 x 3 1/2 inch tube pan and dust lightly with fine dry bread crumbs (or flour).

Sift together flour, baking powder, and salt and set aside. In large bowl of mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in eggs individually, scraping bowl as necessary. On low speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping as necessary and beating only until smooth after each addition. Stir in lemon rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to 15 minutes until cake tester comes out dry.

Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over aluminum foil or wax paper and prepare glaze.

Glaze
1/3 cup lemon juice
3/4 cup sugar

Stir the lemon juice and sugar together until well mixed and brush immediately over hot cake until absorbed. Let cake cool completely. Using metal spatulas or a cookie, turn cake over. Do not cut for several hours.