Glazed Lemon Cake

Glazed Lemon Cake

1/2 pound (2 sticks) sweet butter, softened
2 c. sugar
3 eggs
3 c. flour, SIFTED
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 (recipe follows)

Preheat oven to 325. Grease 10-inch tube pan

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 dry ingredients into egg mixture alternately with buttermilk, beginning and ending
with dry ingredients. Add lemon juice and zest.

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.

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.
(Note: 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 Icing (yum, yum)

1 pound confectioners' sugar
8 T (1 stick) sweet butter, softened
3 tightly packed T grated lemon zest
1/2 c. FRESH lemon juice (again, the reamer
is your friend)

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.

The fresh lemon and real butter make the flavors in this cake dance.