 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
source: Baltimore Sun 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 |
1 box powdered sugar |
1/2-1 cup butter |
3 tablespoons tightly packed lemons, zest of |
1/2 cup fresh lemon juice |
Directions:
1. Oven 325- greased and floured 10 inch tube pan.
2. Cream butter and sugar.
3. Add eggs, one at a time.
4. Sift dry ingredients together and add alternately with buttermilk.
5. Blend well.
6. Stir in lemon juice and zest.
7. 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.
8. Cool on rack ten minutes before removing from pan.
9. Frost while warm.
10. Obviously this runs and then upon cooling almost forms a shell .
11. Icing-.
12. Beat ingredients well.
|
|