Lemon cake decorated with powdered sugar & fresh mint & lavender
In our family, recipes are precious heirlooms that are passed down from generation to generation. My mom also takes notes in our family cookbooks—the date a recipe was made, who we made it for, a little something about the memory. She says that one day I’ll inherit the cookbooks and I can look back and see the things she or my dad made me on my first playdate, on my birthdays or on other holidays.
Sometimes, we are given recipes by other people or we find recipes that we add to a binder of collected recipes that we love. Today’s recipe was given to us by my 88 year old neighbor Harriet Sacks. She’s been making this old-fashioned lemon cake for decades and she says it’s also known as East 62nd Street Lemon Cake and that famous hostesses often served it. We make it if we are not in the mood for chocolate (which is rare!). According to my mom’s notes on the recipe, I first helped make this when I was 16 months old. Her note to me says:
“You sifted and worked the mixer with great enthusiasm and focus. September 1, 2006.”
Today, my good friend, Josy, is helping me make this cake.