Cake

1 cup unsalted butter, softened
½ teaspoon salt
2 cups of sugar
1 cup buttermilk
3 eggs, room temperature
3 tablespoons of fresh lemon juice
3 cups of all-purpose flour, sifted
2 tablespoons lemon zest
½ teaspoon baking soda

Preheat oven to 325 F. Grease and flour a 10-inch tube pan.  In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, on at a time.

Sift together flour, baking soda, and salt.  Stir this dry mixture into egg mixture, alternating with buttermilk. Begin and end with dry ingredients. Add lemon juice and zest. Pour batter into tube pan. Bake for 1 hour and 5 minutes or until cake tester inserted into the middle comes out clean. Cool in a pan for at least 15 minutes. Remove cake from pan and spread on glaze while still warm.

Lemon Glaze

½ pound powdered sugar
¼ cup unsalted butter, room temperature
¼ cup fresh lemon juice

Cream sugar and butter together. Mix in juice. Spread over warm cake.
 
 

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