This recipe is from rec.food.cooking long ago. I've lost the
attribution, sorry. It's an excellent cake.
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.

"Janet Bostwick" > wrote in message
...
>
> This recipe is from rec.food.cooking long ago. I've lost the
> attribution, sorry. It's an excellent cake.
> Janet US
>
> 62ND STREET LEMON CAKE

Thanks I was hoping someone would post a scratch version)
--
--
http://www.shop.helpforheroes.org.uk/

On Tue, 29 Jan 2013 12:29:54 -0600, heyjoe >
wrote:
On Tue, 29 Jan 2013 10:35:48 -0700, Janet Bostwick wrote:
>
> > This recipe is from rec.food.cooking long ago. I've lost the
> > attribution, sorry. It's an excellent cake.
> [snip]
>
> At last, a recipe that doesn't call for cake flour. Thank you for that!
> I'm not running to town for lemons today, but will put them on the
> shopping list.

You can switch out cake flour for all purpose. The crumb (is that
what it's called?) won't be as fine, but it doesn't matter to me in
most cases because I like the texture all purpose produces.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila