Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake)


 
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake

Ever since I met Rich, he has been telling me about a “Lemon Crystal Cake” he remembers eating as a kid. He tells me about how good it is, how it’s one of his favourites, and how he is really good at making it (yet funnily enough cannot provide me with a recipe for it?!). I kind of wrote it off and gave up on trying to work out what it was - until I made this Lemon Cake from Maida Heatter’s book, Happiness Is Baking, a few weeks ago, and was met with a very, very excited Rich when he tried it, and let me know that not only was this the same type of cake that he remembered, but it was better. Crisis averted!

This cake comes from the amazing Maida Heatter’s book - she passed away a few weeks ago at the incredible age of 102. Because I didn’t grow up in the States I hadn’t heard of her much until her most recent book, Happiness Is Baking, was released in April. It is full of her most-loved recipes - I did a little research, and can very easily see why she was such an amazing baking icon, and very aptly titled “The Queen of Cake”. The head notes in her recipes are funny and informative, and the recipes are extremely detailed. She sounds like she was just the most amazing woman, who led the most exceptional life.

I flicked through the book loads of times before I was able to decide on which one I wanted to share here - there are cakes, cookies, brownies, cheesecakes, pies, and bars. I settled on this Lemon Cake, which has become a very well known recipe of hers. It is relatively simple, but so, so delicious - a tender lemon cake, baked until beautifully golden brown, then brushed with a glaze when still hot from the oven, which gives the outside this amazing, crunchy crust. Rich ate nearly the whole thing by himself over the course of a weekend - it’s just that good. I can’t wait to bake more of Maida’s recipes - they all look incredible.

A few wee tips:

  • I baked this in a crown bundt pan, and, following Maida’s suggestion for a wee sub, used lime juice in the syrup rather than lemon.

  • I also noticed something that I have seen in a few older style recipes before - it calls for a measure of ‘sifted’ flour. This means that you need to sift the flour before you measure it - but for ease of measuring and easy clean up, I did some quick measuring at home and 1 cup of sifted flour weighs 115g (I read somewhere that Maida recommended treating a cookbook like a textbook and making notes, so I don’t think she would mind that I annotated mine a wee bit).

  • You can make this in a regular tube pan if you like!

  • Maida calls for dusting the pan with bread crumbs - because I was using a detailed pan (and didn’t have any bread crumbs at home), I used a flour based baking spray, which is my favourite to use for bundt cakes!

 

 

Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake)

- Makes 10 portions -

Reprinted with permission from ‘Happiness is Baking’ by Maida Heatter

Lemon Cake
3 cups (345g) sifted unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
8oz (225g / 2 sticks) unsalted butter, at room temperature
2 cups (400g) sugar
4 large eggs
1 cup (240g) milk
Finely grated zest of 2 lemons

Glaze
1/3 cup (80g) lime juice (feel free to sub lemon juice)
2/3 cup (135g) granulated sugar

 

- PROCESS -

LEMON CAKE

Adjust an oven rack one-third up from the bottom of the oven. Preheat the oven to 350°f / 180°c. Butter a plain or fancy tube pan with an 11 to 12 cup capacity and dust it lightly with fine, dry bread crumbs (I used a 10 cup capacity bundt pan and sprayed it well with flour based baking spray).

Sift together flour, baking powder, and salt and set aside. In a large bowl of electric mixer, beat the butter to soften it a bit. 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 the mixture smooth. On the 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 incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into the prepared pan. Level top by rotating pan briskly back and forth.

Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.

Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.

 

GLAZE

The glaze should be used immediately after it is mixed: Stir the lime juice and sugar together and brush all over the hot cake until absorbed.

Let the 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.

Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake

“Happiness Is Baking” was published in 2019 by Little, Brown, and Company, and is Copyright 2019 Maida Heatter.

Lemon and Sour Cream Loaf Cake with Lemon Glaze


 
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream
Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream

I know you’re probably in the middle of Easter baking and food planning, but I just wanted to slide this in here in case you needed a quick wee weekend (or anytime) baking project. I posted a while back on IG about revamping this loaf cake to include a lemon version, which I attempted last week. After about four tweaks, I realised that it wasn’t the right base recipe to be using for a lemon loaf cake - in order to get enough lemon flavour in, I was having to up the liquid to a level that was making the cake super oily and weird. So I bailed on the ricotta idea, and went in the direction of lemon and sour cream, which is one of my fave combos.

Lemon and sour cream isn’t the first combination that comes to mind when you think of lemon, but it makes a lot of sense - the smooth flavour of the sour cream plays with the tartness of the lemon juice and lemon zest. The moisture gives the cake a beautifully tender crumb, which is enhanced by the melted butter and almond meal also in the batter. This is a quick stir together cake, which, once baked, is doused in an easy lemon syrup, which again lends more moisture and helps elevate the punchy flavour of the lemon. I then finished the whole thing with a thick lemony glaze.

I know I say this about almost everything that I make, but this is definitely going to become a firm favourite around here. One of my goals this year was to share some ‘simple’ recipes alongside the multi component ones that I often gravitate toward - recipes that can be made without a stand mixer, or without any fancy ingredients or kitchen equipment (I don’t consider a scale to be fancy, if you don’t have one already you better get on it). This cake is made with just two bowls and a whisk, meaning it is super easy to throw together, regardless of your kitchen situation. Happy loaf caking! x

A few wee tips:

  • I ran out of sour cream during one of the tests, so I subbed some full fat greek yoghurt and it worked great. Creme fraiche would also work - you just want something of a similar consistency and moisture / fat content (so no buttermilk or cream cheese etc).

  • When you line the pan for this, make sure that you have some overhang so that you have something to pull the cake out of the pan with. I like to clip down the parchment paper with some small bulldog clips while I transfer the batter to the loaf pan, but make sure that you take them off before baking - i’ve baked clips into a cake before, and it’s not super cute.

  • If you like, you can finish this with some lemon zest.

  • I like adding the syrup while the cake is still a bit warm, so that it absorbs it nicely, but wait until it is properly cooled before adding the lemon glaze, so that it does not run off the cake. The glaze will look super rough when you first put it on, but it will settle and become smooth in a minute or two.

  • I like my glaze to be quite thick - but by all means feel free to make yours a little thinner if you like. I usually start with 30g of lemon juice, mix it until fully incorporated, then add more just a little squeeze at a time. You need the glaze to be thicker than you think or it goes everywhere.

 

 

Lemon and Sour Cream Loaf Cake with Lemon Glaze

- Makes one loaf cake -

Lemon Sour Cream Cake
225g sugar
Zest of 3 lemons
290g all-purpose flour
90g almond meal (almond flour)
3/4 tsp baking powder
1/4 tsp plus 1/8 tsp baking soda
1/4 tsp salt
175g unsalted butter, melted and cooled
135g freshly squeezed lemon juice
3 eggs
150g full fat sour cream, at room temperature
1 tsp vanilla bean paste

Lemon Syrup
60g lemon juice
50g sugar

Lemon Glaze
200g powdered sugar, sifted
30g lemon juice, plus additional if needed (see notes) 

- PROCESS -

LEMON AND SOUR CREAM CAKE

Preheat the oven to 350°f / 180°c. Grease a one pound loaf pan, and line with a parchment paper sling. (9” x 4 1/2” x 2 3/4” is what I used. Larger will work, but do not go smaller than this or it will spill in the oven - happened to me and it’s not ideal. haha)

Place the sugar into a large bowl, then zest the lemon directly into the bowl. Using your fingers, rub the lemon zest into the sugar until incorporated. Add the flour, almond meal, baking powder, baking soda, and salt, and whisk to combine.

In a medium bowl, combine the melted butter, lemon juice, eggs, sour cream, and vanilla bean paste, and mix to combine. Add the wet ingredients to the dry ingredients and whisk until completely incorporated. Finish with a rubber spatula if needed to ensure that there are no dry ingredients left on the bottom.

Transfer the mixture to the lined loaf pan, smoothing with an offset spatula or back of a spoon. Place onto a sheet pan (optional step but I like doing it just in case).

Bake the loaf cake for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean, checking for doneness after 50 minutes and tenting with foil if needed to stop the top of the loaf from browning excessively. Remove from the oven and allow to stand in the pan for 5-10 minutes, before brushing with the lemon syrup (recipe follows). Leave to stand for a further 5 to 10 minutes, brushing additional syrup on if it seems to be absorbing, then remove from the pan and allow to cool completely on a wire rack.

Using a spoon or offset spatula, spread with the glaze (recipe follows). Allow 10-15 minutes for it to set slightly before serving. Garnish with additional zest if desired. Slice thickly using a sharp bread knife.

Leftovers can be wrapped or stored in an airtight container at room temperature.

 
LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly.

LEMON GLAZE

In a small bowl, combine the powdered sugar and lemon juice. Stir until well combined, then add more lemon juice a small squeeze at a time until you have a thick glaze (you need it to be thicker than you think so it doesn’t run). Spread onto the cake.

Lemon and Sour Cream Loaf Cake with Lemon Glaze. This stir together loaf cake has a beautifully tender crumb from the sour cream, and is brushed with a lemon syrup and finished with a lemon glaze for a perfect, punchy lemon flavour. This super easy baking project is perfect for a weekend, or for when you need a simple but delicious lemon cake recipe. #lemoncake #loafcake #lemonsourcream

Olive Oil, Lemon, and Yoghurt Bundt Cake


 
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
DSC03043.jpg
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!

I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!

First, lets talk about this cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.

When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this post - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!

A few wee tips:

  • I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a recipe that popped right out of the pan!

  • The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.

  • The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.

  • I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.

 

 

Olive Oil, Lemon, and Yoghurt Bundt Cake

- Makes one Bundt Cake, Serves about 14 -

Bundt Cake
360g all-purpose flour
110g almond meal
340g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 lemons
4 eggs, at room temperature
180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
180g Lemon Juice
200g Full-fat Greek Yoghurt
1 tsp vanilla bean paste

Lemon Syrup
50g sugar
60g Lemon Juice

 

- PROCESS -

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE

Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.

In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.

Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.

Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.

LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.

Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.