Glazed Lemon Cake

Ingredients

• ½ lb 2 sticks sweet butter, softened
• 2 cup granulated sugar
• 3 eggs
• 3 cup sifted unbleached all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 tbsp tightly packed grated lemon zest
• 2 tbsp fresh lemon juice
• 1 lb lemon icing powdered sugar
• 8 tbsp lemon icing; 1 stick sweet butter, softened
• 3 tbsp lemon icing tightly packed grated lemon zest
• ½ cup lemon icing fresh lemon juice

Method

1. Preheat the oven to 325 degrees. Grease a 10-inch tube pan.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, blending well after each addition.
3. Sift together the flour, baking soda and salt. Stir the dry ingredients into the egg mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add the lemon zest and juice.
4. Pour the batter into the 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.
5. Cool the cake in the pan, set on a rack, for 10 minutes. Remove the cake from the pan and spread on the icing at once, while the cake is still hot.
6. Lemon Icing: Cream the powdered sugar and butter thoroughly. Mix in the lemon zest and juice; spread on the warm cake.

Notes

Yield: 8 to 10 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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