Maida Heatter’s East 62nd Street Lemon Cake. Top it with berries and whipped cream, or leave it plain and serve it with tea. PICTURE: Craig Lee for The New York Times
Lemon Bundt Cake (Serves 10-12)

The cake is a golden Bundt, scented with lemon zest and painted with a tangy lemon-sugar syrup while still warm, an elegant dessert for almost any occassion. Top it with berries and whipped cream, or leave it plain and serve it with tea.

Ingredients

For the cake:

Fine dry breadcrumbs or flour for dusting the pan

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks), at room temperature

2 cups sugar

4 eggs

1 cup milk

2 tablespoons lemon zest

For the glaze:

1/3 cup lemon juice

3/4 cup sugar

Method

Heat oven to 162 degrees. Butter a 23cm tube pan. Coat it with the breadcrumbs.

Sift together the flour, baking powder and salt and set aside.

Cream the butter and sugar together. Beat in the eggs one at a time.

Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1 1/4 hours, or until the cake tests done.

While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.

When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

The New York Times