"U.S. Janet B." > wrote in message
...
> On Mon, 11 Dec 2017 21:20:13 -0800, "Julie Bove"
> > wrote:
>
>>Yeah, somebody will give me grief for this but I was going through lemons
>>like crazy and probably bought too many. Tomorrow I will make lemon
>>chicken.
>>I also like a chicken and rice soup with lemon. It's Avgolemono without
>>the
>>Avgo because I don't have egg. I've also made a raw cookie recipe called
>>"chewy lemon". Will have to look for that but not sure if I can make it or
>>not. I no longer have my food dehydrator but can't remember if that was
>>required or not. It was some kind of nuts with a ton of lemon zest and
>>juice, I think pulsed the dough in the food processor them shaped in balls
>>and stored in the refrigerator. Was really good!
>>
>>None of us are interested in pie or lemonade. Anyone have any other ideas?
>>Perhaps some candy or cookies I could make for Christmas and if necessary
>>keep in the freezer? Not sure the lemons will keep for another two weeks.
>>My
>>mom keeps saying she wants "lemon bars" because she loves them, but nobody
>>is sure what it is that she wants. We have shown her or bought her things
>>from bakeries with that label and they are never what she wants.
>>
>>Thanks!
>
> this cake is a favorite of mine. It will use maybe 3 lemons, rind and
> juice.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> East 62nd Street Lemon Cake (her daughter's creation)
>
> 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" 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.
>
> (The earliest reference I could find on r.f.c. in the Google archives
> was
> 7/3/99, although it was probably brought up even earlier. Anyway, the
> recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> Cakes.")

Thanks! Probably won't make this now but will keep the recipe for when my
mom's birthday rolls around. She loves lemon cake.