Lemon cake from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 781) by Amanda Hesser

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Notes about this recipe

  • nadiam1000 on February 05, 2017

    I was going to make Maida Heatter's East 62nd St Lemon Cake and I came upon this variation - I had some quark that I used in place of the buttermilk and I left out the vanilla since Maida's recipe did not call for it. I baked it in a buttered and bread crumb dusted bundt pan, poked holes in the warm cake and poured the lemon syrup over the top. I let it stand for a while before turning it out to a rack to cool completely. I love a nice lemon fondant glaze on lemon pound cake, but for me it was a bit thin and I would hold back a little on the lemon juice next time. Very moist, very lemony and nice texture.

  • damazinah on October 03, 2015

    Excellent, full of lemony yumminess! I poked holes in the warm cakes with a chopstick before pouring the syrup over them so that it would soak in better. Will definitely make this again!

  • Breadcrumbs on February 06, 2011

    p. 782 - Hesser's description of this cake piqued my interest, she prefers it to Maida Heatter's. Guess what, when you read the footnotes you learn this is Ina's recipe from her Parties book.

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