I love, love, love lemon. I especially love a really lemony cake and this recipe fits the bill.
The recipe says to use a tube pan but I used a bundt pan and I am thinking that it would be better in a tube pan. I had a heck of a time getting it out of the bundt pan even though I had greased it very well. The cake has a tender crumb which might have something to do with it. It’s an easy cake to make and please use fresh lemon juice and zest ~ it makes a huge difference.
Lemon Cake
Cake:
3 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup buttermilk
grated zest of 1 lemon
3 tbsps fresh lemon juice
Glaze:
1/4 cup butter, softened
1 1/2 cups confectioners sugar
1/4 cup fresh lemon juice
To make the cake, mix flour, baking powder, and salt together in a small bowl. Beat butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Beat in lemon zest and lemon juice. Pour into well-greased tube pan.
Bake at 300º (yes, that’s the correct temperature) for 50 minutes or until a cake tester inserted in the middle comes out clean. Cool in the pan for 10 minutes. Invert onto serving plate.
To make the glaze: Beat the ingredients in a small bowl until well mixed and smooth. Drizzle over cool cake.
Serve with fresh berries if desired.
Makes 12 servings (at least).
Source: Popovers To Panache
Happy Cooking!