Thursday, March 12, 2015

Lemon Cake

My mother loves all things lemon and since her birthday is coming up soon, I decided it was time to make a cake that she would enjoy.  This cake is light and has a nice lemony glaze to complete it. 

Lemon Cake

1 cup butter, softened
1 3/4 cups sugar
3 extra large eggs
zest from 1 lemon
juice from 1/2 of the lemon
1 cup buttermilk
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups cake flour


1 cup powdered sugar
juice from 2nd half of lemon

Cream together butter and sugar.  Add in eggs, zest, lemon juice and buttermilk.  Stir in the dry ingredients.  Grease and flour your bundt pan.  Scoop in the batter and evenly distribute in the pan.  Bake for 1 hour at 350°.  Allow to cool for 10 minutes.  Ease a knife along the edges and center core to help loosen the cake.  Invert on a plate and allow to finish cooling before adding the glaze.

In a small bowl, combine the powdered sugar and lemon juice until it's smooth and will gently slide down the side of the cake.  Form a circle of glaze at the top and let gravity take it down the sides.