East 62nd Street Lemon Cake

Step 1

Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.

Step 2

Sift together the flour, baking powder and salt and set aside.

Step 3

Cream the butter and sugar together. Beat in the eggs one at a time.

Step 4

Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.

Step 5

While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.

Step 6

When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.