Cake
1/2 lb sweet butter, (2 cubes) softened
2 C granulated sugar
3 C unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 C buttermilk
2 T packed lemon zest
2 T fresh lemon juice
3 eggs
Preheat oven to 325 degrees
Grease with butter a 9" tube pan
Cream butter and sugar until light and fluffy, 5 minutes.
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 zest and juice.
Pour batter into prepared pan. Set on middle rack and bake 1 hour 5 min, or until tester inserted comes out clean.
Cool cake in pan 15 min. Remove from pan and spread on icing while it's hot.
Lemon Icing
1 1b. powdered sugar
1 cube butter
3 packed T grated lemon zest
1/2 C fresh lemon juice
Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake.
So took the lemon cake to the family reunion and I think it was a big hit. I saw one piece gone before the food was even out, and several people went back for seconds! I heard it was good kind of mixed with my sister Gayle's raspberry pie! (you need a pie blog sister)
ReplyDeleteThis cake is perfect for a picnic, just cut up and people were just grabbing and eating out of hand on the go!
Wow, that cake looks delicious and is perfect for summertime! I will definitely try to make it sometime soon. I remember one lemon cake recipe that I made a few years ago, I poked holes in the cake and drizzled the lemon glaze over it. The cake had a shiny appearance but no evidence of icing. What's next? Should let your husband decide since your next baking time may be for his birthday! =]
ReplyDeleteDear danarema,
ReplyDeleteI think this glaze is almost a frosting, even though you ice the cake warm, it sets up pretty fast and creates a sweet lemony topping. Remember, if you bake it, mine only took 55 min, so start checking at around 50 min. I used a long wooden skewer. Maybe coconut cupcakes next?
Love this cake mama! Tastes delicious and looks beautiful!
ReplyDeleteSo glad I had a chance to taste at the reunion. Super yummy! I am thinking about making it for another reunion this Saturday in The Dalles. I don't have the right kind of pan...do you think, Kay, a bundt pan would work? Maybe Mom or Kim would have the correct pan?
ReplyDeleteHi cakequeeen!
ReplyDeleteSo the glazed lemon cake that I made using your recipe turned out amazing! It got rave reviews, I even got a "best lemon cake Ive ever had". Pretty big statement! It wasnt too hard to make, but i must say my arms were sore after zesting & juicing the lemons. Adding rasberries to the top was also a big hit, it gave just the right amount of sweet to the lemon flavor. Thanks for all of your help, couldnt have done it without ya!
Hey Sue, not sure about using a bundt pan, I think it would effect the cooking time because the density of the cake would be affected. You could try it, but careful to check the doneness with a wooden skewer often. Several other people have made this one and so far no disasters! Let me know if you make it!
ReplyDeleteThanks for sharing, Katy! Everyone always loves this cake, and yes, raspberries are the perfect accompaniment! You need to post the picture on fb! You totally rock, girl!
ReplyDelete