In your kitchen, in your corner
Queen of dessert Maida Heatter takes home bakers by the hand in two new treasuries
Heatter doesn't just list ingredients and instructions the queen of desserts retells a recipe with detail and care. (Bill Hogan/Chicago Tribune)
2 sticks (1/2 pound) unsalted butter
2 cups sugar
1 cup buttermilk
Finely grated zest of 2 or 3 large lemons
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly squeezed lemon juice
1/3 cup sugar
1. Place a rack one-third up from the bottom of the oven; heat oven to 350 degrees. Butter a 9-by-31/2-inch (10-cup capacity) tube pan; line the bottom with wax or parchment paper. Butter the paper; dust all over with dry breadcrumbs. Tap to shake out excess crumbs. Sift together the flour, baking soda and salt; set aside.
2. Beat the butter in the large bowl of an electric mixer until slightly soft. Add the sugar; beat until well mixed. Add the eggs one at a time, beating well after each addition. On low speed, add the sifted ingredients, alternating with the buttermilk in two additions, scraping the bowl with a spatula, and beating only until smooth after each addition.
3. Remove from the mixer; stir in lemon zest and juice. Turn into the prepared pan; smooth the top. Bake until a cake tester gently inserted into the middle comes out clean and dry, 1 hour to 1 hour 15 minutes.
4. Meanwhile, make the glaze as soon as the cake goes in the oven. Mix lemon juice and sugar in a bowl; let stand, stirring occasionally, while the cake is baking.
5. Remove cake from oven; let stand in the pan, 5 minutes. Cover pan with a rack; invert very carefully. Place over a large piece of foil; remove the pan. (If you used paper lining, peel it off now.) Brush the glaze all over the top, sides and tube of the hot cake with a pastry brush. Let stand until completely cool.
Per serving: 417 calories, 35% of calories from fat, 17 g fat, 10 g saturated fat, 94 mg cholesterol, 64 g carbohydrates, 5 g protein, 190 mg sodium, 1 g fiber.