How to make it

  • Heat oven to 325 degrees. Grease and flour a 12 C. Bundt pan (use a pastry brush and shortening and make sure you get all the nooks and crannies); set aside. In a large bowl, sift together flour, baking soda, and salt; set aside. In a small bowl, combine grated zest and lemon juice; set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy and pale. One at a time, add eggs, beating well after each addition and scraping down the sides of the bowl. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour. Don't overmix; just fold gently until batter looks well blended. Fold in lemon rind and juice (batter may look curdled with the addition of the lemon juice, but don't worry, it's OK) and mix until smooth. Scrape batter into prepared pan, smoothing the top with a rubber spatula. Bake 50-55 mins. or until a toothpick inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan. Cool 10 mins. in pan on wire rack.
  • In the meantime, make the glaze. In a medium bowl, cream butter and powdered sugar until light and fluffy. Whisk in lemon rind and juice until mixture is of a creamy, pourable consistency. Invert the cake onto a wire rack. Use a pastry brush to brush glaze over still warm cake. Cool completely before slicing. Cake will keep up to 3 days in an airtight container at room temperature.
  • Note: Put the butter for the glaze in a bowl to soften when you start making the cake so it will be very soft by the time you need it. Use a serrated knife to cut the cake so the slices don’t crumble and look as pretty as a picture! Cake can also be made in either two 8X4 loaf pans (bake about 45 mins.) or four 7X3 loaf pans (bake about 40 mins.), and freezes well.

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