posted by Paula Anderson 03-15-99 8:03 PM
My friend Maggies Lemon Cake
1/2 pound butter, softened
2 c. sugar
3 eggs
3 c. flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 packed T. grated lemon zest
2 T. fresh lemon juice
Lemon Icing
Preheat oven to 325*. Grease a 10 " tube pan. Cream butter and sugar together until light and fluffy.
Beat in eggs, one at a time, blending well after each. Sift together flour, baking soda, andsalt. Stir dry ingedients
into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes,or until
the cake pulls away from the sides of the pan and a tester inserted in the center comes out clean.
Cool cake in the pan, set on a rack for 10 minutes. Remove cake from pan and spread on icing at once, while cake
is still hot.
Lemon Icing:
1 lb. powdered sugar
1 stick of butter, softened
3 tightly packed Tblsp. gated lemon zest
1/2 c. fresh lemon juice
Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.