Glazed Lemon Cake
- Reviews 9
Ready In: 1 hr 20 mins
Yields: 1 cake
Ingredients
- 1⁄2 lb butter
- 2 cups granulated sugar
- 3 eggs
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons tightly packed lemons, zest of
- 2 tablespoons fresh lemon juice
Icing
- 1 box powdered sugar
- 1⁄2-1 cup butter
- 3 tablespoons tightly packed lemons, zest of
- 1⁄2 cup fresh lemon juice
Directions
- Oven 325- greased and floured 10 inch tube pan.
- Cream butter and sugar.
- Add eggs, one at a time.
- Sift dry ingredients together and add alternately with buttermilk.
- Blend well.
- Stir in lemon juice and zest.
- Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
- Cool on rack ten minutes before removing from pan.
- "Frost"while warm.
- Obviously this runs and then upon cooling almost forms a"shell".
- Icing-------.
- Beat ingredients well.
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