To release the cake from the bundt pan, use a shortening (Pam works fine) and then dust with fine dry BREAD CRUMBS. This has two advantages: one, the cakes release easily and two, there is no flour "skin" on the outside of the cake that dusting any cake pan is apt to produce as the bread crumbs bake into the cake. Meyer lemons do add a different flavor to the cake, subtle but quite delicious. This is Maida Heatter's East 62nd Street Lemon Cake from her Book of Great Desserts published in the 1970's as one other commenter noted. She does not put the white glaze and the cake does not need it. It is more elegant that way, especially if using a very decorative bundt pan as the white glaze will cover all the pattern of the pan.

• Reply