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Silver Palate Lemon Cake




Source of Recipe


unknown


List of Ingredients




-- Cake --
1/2 pound sweet butter -- softened
2 cups granulated sugar
3 eggs
3 cups Unbleached All-purpose Flour -- sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons Grated Lemon Zest -- tightly packed
2 tablespoons fresh lemon juice
-- Lemon Icing --
1 pound confectioners' sugar
8 tablespoons sweet butter -- softened
3 Tablespoons Grated Lemon Zest -- tightly packed
1/2 cup fresh lemon juice



Recipe



Preheat oven to 325. Grease a 10 inch tube pan. Cream butter and sugar until light and fluffy. 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 tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.

Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot.

Lemon Icing: Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.