Lemon Cake: Ellen Bierman gave the the recipe for this wonderful cake, called East 62nd Street Lemon Cake. It's easy to make and if you like lemon, you'll love this! I make the glaze with a little more lemon juice and a little less sugar than the recipe calls for. Fine dry breadcrumbs 3 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 lb butter 2 cups sugar 4 eggs 1 cup milk 2 Tbs grated lemon rind Glaze: 1/3 cup lemon juice 3/4 cup sugar Preheat oven to 325. Butter a 9" tube pan and coat it with bread crumbs. Sift together the flour, baking powder and salt. 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 rind. Pour the batter into the pan and smooth the top of the batter. Bake 1-1/4 hours or until the cake tests done. Immediately invert the cake onto a cake rack and apply the glaze, made by warming the juice and sugar to the bottom and sides of the cake until it is all absorbed. (I leave the cake in the pan, poke a lot of holes in it, and pour the glaze over the hot cake. I don't remove the cake from the pan until all the glaze is absorbed -- in fact the cake is usually cool by the time I get around to it. It doesn't seem to suffer from this treatment.)