Heatter's Cakes, Cader Books, New York, October 1997.
Click on the image to get your copy.
Adjust an oven rack one-third up from the bottom of the oven and preheat to 350º. You need a 9x41/2 inch tube pan or a bundt pan. Butter then pan and then dust it all lightly with fine, dry bread crumbs. Set aside.
|Sift together the flour, baking powder, and salt, and set
aside. In the large bowl of an electric mixer, beat the butter until
soft. Add the sugar and beat until incorporated. Beat in the eggs one at
a time, scraping the bowl as necessary with a rubber spatula. (The
mixture might look curdled - it's okay.) On lowest speed add the dry
ingredients alternately in three additions with the milk in two
additions, beating only until incorporated after each addition. Remove
the bowl from the mixer and stir in the lemon rind. Level the top of the
batter by rotating the pan briskly from left to right. Bake fore 1 hour
and 5 to 10 minutes until a cake tester comes out clean. Let the cake
stand in the pan for 5 minutes then cover with a rack and invert. Remove
the pan, leaving the cake upside down. Place over a large piece of foil
or wax paper and prepare the glaze.
|The glaze should be used immediately after it is mixed.
Mix the lemon juice and sugar and brush it all over the hot cake. The cake will absorb it.
Let cool completely and then transfer to a cake plate.
It is best to wait a few hours before cutting the cake.