Maida Heatters Lemon Buttermilk Cake Recipe On Food52

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MAIDA HEATTER'S BEST DARN LEMON CAKE EVER



Maida Heatter's Best Darn Lemon Cake Ever image

I stumbled on to this recipe sometime in the early 1980s, in one of Maida Heatter's incomparable dessert books. This truly is the best lemon cake you'll ever eat. It's not much to look at, but I've had friends actually react by gasping when they take a bite. You MUST use fresh lemon juice and zest; it's really not the same without it.

Provided by KLHquilts

Categories     Dessert

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup almonds, blanched
1 1/2 cups all-purpose flour
1 teaspoon baking powder (double-acting)
3/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs, graded large
1/2 cup milk
1 ounce lemon extract
3 lemons, sized medium (or 2 large, use grated rind in cake, and 1/3 cup of the juice for the glaze)
1/3 cup granulated sugar, plus
2 tablespoons granulated sugar
1/3 cup lemon juice, fresh (from lemons listed above)

Steps:

  • Spray an 8-1/2"x5" loaf pan with baking spray.
  • Grind almonds very fine and set aside.
  • Sift together flour, baking powder, and salt and set aside.
  • In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
  • On low speed, beat in eggs one at a time, beating only to mix well.
  • Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
  • Mix in lemon extract.
  • Remove from mixer. Stir in grated rind, then stir in ground almonds.
  • Turn mixture into pan. (It will be thin.) Bake at 350 for 65-75 minutes. (During baking, cake will form a large crack or two on top, and crack(s) will remain light in color.).
  • A few minutes before cake is finished, prepare glaze: stir sugar and lemon juice in a small saucepan over moderate heat, only until sugar is just dissolved. (Don't boil!).
  • When cake is removed from the oven, let it stand for 2-3 minutes. Then, using brush, brush the hot glaze gradually over the hot cake. Glaze should not be applied quickly; it should take about 5 minutes to apply all the glaze.
  • Let cake stand until not quite completely cool. Then gently invert onto a rack and turn right side up. When cool, wrap in plastic wrap or foil and let stand 12-24 hours before serving.

MAIDA HEATTER'S EAST 62ND STREET LEMON CAKE



Maida Heatter's East 62nd Street Lemon Cake image

This is the famed lemon cake, from Maida Heatter's Book of Great Desserts, as reprinted in "A Holiday Tea Party", Good Food Magazine, December 1988.

Provided by JackieOhNo

Categories     Dessert

Time 1h55m

Yield 1 cake

Number Of Ingredients 10

3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 lb butter
2 cups sugar
4 eggs
1 cup milk
2 lemons, rind of, finely grated
1/2 cup lemon juice
3/4 cup sugar

Steps:

  • Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
  • Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
  • Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
  • Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
  • The glaze must be used immediately after it is mixed.
  • Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
  • Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
  • Do not cut for at least several hours.

Nutrition Facts : Calories 5606.6, Fat 216.6, SaturatedFat 128.9, Cholesterol 1368.2, Sodium 3853.7, Carbohydrate 862.1, Fiber 10.6, Sugar 555.1, Protein 74.3

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