1/2 pound (2 sticks) butter, softened
2 cups granulated sugar
3 eggs
3 cups flour, sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 Tbls grated lemon zest (zest of one lemon)
2 Tbls fresh lemon juice
Preheat oven to 325F. Grease a 10-inch tube or bundt pan lightly four, shake out excess. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift together flour, baking soda and salt. Stir in dry ingredients into egg mixture alternatively with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest. Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and test inserted in the center comes out clean.
Cool cake in the pan, set on wire rack for 10-15 minutes. run knife along sides of pan to loosen cake, then pop from pan and spread on icing at once, while cake is still hot.
Lemon Icing
1/2 pound (2 cups) confectioners' sugar
1/2 sick butter, softened
1/4 cup fresh lemon juice
3 Tbls. lemon zest
Cream butter and sugar thoroughly, mix in lemon zest and juice. Drizzle over warm cake
This is my kids FAVORITE Sunday dessert!
(Recipe from Silver Palate cookbook)
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