Lemon Cake 350°F
3 cups flour
1/2 t. soda
1/2 t. baking powder
1 t. salt
1 cup butter
2 cups sugar
4 eggs
1 t. vanilla
Grated rind and juice from one lemon
1 cup buttermilk
Sift dry ingredients together, set aside. Cream butter and sugar, add eggs, vanilla and lemon. Beat with an electric mixer 3 minutes. Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Pour batter into a very well greased and floured tube or bundt pan and bake 60-70 minutes or until golden brown and cracked on top. Do not remove cake from pan until it is completely cool. It should come out perfectly.
Lemon Glaze: Mix confectioners’ sugar and lemon juice to make a thin glaze. Brush/pour over cooled cake.
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6 comments:
GORGEOUS! Isn't there something so refreshing, but still totally indulgent, about a lemon cake? And then throw on a little glaze....heavenly! Can't wait to see what you're up with the Darings! :)
Old picture or not, I can't resist a lemon cake. Will check back on the tarts.
Ann - yes, the tartness of the lemon cake seems to cancel out all the calories! it's a miracle . . .
Kim - somehow I knew you would love the lemon! but good lord, I didn't take a single picture of the baking extravagana! Daring Bakers tomorrow!
Ooooo - cherry and cream cheese, delish!! Looks great!
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