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1/2 pound (2 stickd) sweet butter, softened
2 c. sugar
3 eggs
3 c. flour, SIFTED (i used bread flour)
1/2 tsp baking soda
1/2 tsp salt
1 c. buttermilk
2 tightly packed T grated lemon zest
2 T FRESH lemon juice
Lemon Icing:
1 pound confectioners' sugar
8 T (1 stick) sweet butter, softened
3 tightly packed T grated lemon zest
1/2 c. FRESH lemon juice
1. Preheat oven to 325. Grease 10-inch tube pan
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition
3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alter-
nately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest.
4. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and toothpick comes out clean.
5. Cool cake in the pan, on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot
(memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off)
Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.
2 c. sugar
3 eggs
3 c. flour, SIFTED (i used bread flour)
1/2 tsp baking soda
1/2 tsp salt
1 c. buttermilk
2 tightly packed T grated lemon zest
2 T FRESH lemon juice
Lemon Icing:
1 pound confectioners' sugar
8 T (1 stick) sweet butter, softened
3 tightly packed T grated lemon zest
1/2 c. FRESH lemon juice
1. Preheat oven to 325. Grease 10-inch tube pan
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition
3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alter-
nately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest.
4. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and toothpick comes out clean.
5. Cool cake in the pan, on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot
(memo: this is what the book says, I wait until the cake is just warm, as I like a bit more glaze to stick on the cake--a hot cake just allows all but a glaze to melt off)
Lemon IcingCream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.
