A light buttery cake with the flavor of lemon, complimented by a side of fresh berries.
Recipe type: Cake
Serves: 12 slices
Ingredients
2 cups sugar
1 cup (2 sticks) butter, softened
4 eggs
3 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup buttermilk (see notes)
1 tbsp. freshly grated lemon zest
1 tbsp. lemon juice
Glaze
1¼ cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
Instructions
Heat oven to 325°F
Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
In a small bowl, add flour, baking powder, baking soda and salt; mix well, set a side.
Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
Beat at low speed, gradually adding flour mixture alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Notes
To make buttermilk, add ¾ cups milk with 2 teaspoons of vinegar; mix well, let it sit for 5 minutes.