East 62nd Street Lemon Cake

East 62nd Street Lemon Cake (Adapted from Maida Heatter)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
Zest of 2 large lemons, finely grated/chopped

For the syrup
1/3 cup fresh lemon juice
2/3 cup sugar

Preheat oven to 350

Spray a 9 or 10" tube pan with non-stick spray (I used Pam w/flour).

In a medium bowl, sift together, baking powder and salt.

In the large mixing bowl, add softened butter and sugar. Beat until very light and fluffy - at least 3-5 minutes. Add eggs, one at a time, beating to incorporate after each one. If necessary, scrape down the bowl and continue.

Mix in the dry ingredients alternately in three additions, with the milk in two additions, beating just until incorporated after each addition. Gently fold in lemon zest.

Pour batter into the tube pan. To level the batter, quickly rotate the pan back and forth - use a spatula to spread and smooth it over if needed.

Bake for 55-70 minutes, depending on pan size, until the cake begins to pull away from the sides and a toothpick comes out mostly clean when inserted into the center. Let the cake stand in the pan for 5 minutes. Invert cake onto a wire rack and remove pan - set over a piece of parchment or a plate to catch the drips from the syrup.

For the syrup

In a small bowl, whisk together the lemon juice and sugar. Brush cake all over with the syrup until it is all completely gone. Let cake sit for at least 4 hours before cutting.