East 62nd Street Lemon Cake

Bright, zesty, and irresistibly moist, the East 62nd Street Lemon Cake is a timeless dessert that effortlessly combines classic flavors with a citrusy twist. This iconic loaf cake is infused with fresh lemon juice and fragrant lemon zest, delivering a burst of tangy sweetness in every bite. The light and fluffy crumb is achieved through a careful balance of creamed butter and sugar, while a luscious glaze made from powdered sugar and additional lemon juice sets the perfect finishing touch. Ideal for brunch spreads, afternoon tea, or a simple treat, this easy-to-make lemon cake bakes to golden perfection in just about an hour. Whether you're entertaining guests or satisfying your own sweet tooth, this versatile recipe is sure to become a household favorite. Plus, it stores beautifully, making it a delightful option for make-ahead snacks or desserts.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 230 grams unsalted butter
• 400 grams granulated sugar
• 4 pieces large eggs
• 300 grams all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons kosher salt
• 120 milliliters whole milk
• 60 milliliters freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 120 grams powdered sugar
• 2 tablespoons water
• 1 tablespoons additional fresh lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a 9x5-inch loaf pan (or line it with parchment paper for easier removal).

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4

In another bowl, sift together the all-purpose flour, baking powder, and kosher salt.

Step 5

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix gently after each addition until just combined.

Step 6

Fold in the lemon zest using a spatula, being careful not to overmix the batter.

Step 7

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Step 8

Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, prepare the glaze by whisking together the powdered sugar, water, and additional lemon juice in a small bowl until smooth.

Step 10

Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. Transfer the cake to a wire rack and place a tray or parchment paper underneath to catch excess glaze.

Step 11

While the cake is still warm, poke small holes on top with a skewer or fork and drizzle the glaze evenly over the surface. Let the glaze soak in and cool completely before serving.

Step 12

Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1500.3 grams (1500.3g)

Amount per serving	% Daily Value*
Calories	5152

Total Fat 224.20g	287%
Saturated Fat 123.80g	619%
Polyunsaturated Fat 0.10g
Cholesterol 1268mg	423%
Sodium 1562mg	68%
Total Carbohydrate 772.10g	281%
Dietary Fiber 10.60g	38%
Total Sugars 526.20g
Protein 61.20g	122%

Vitamin D 215IU	1073%
Calcium 393mg	30%
Iron 18mg	101%
Potassium 950mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 4.6%

Carbs: 57.7%