Buttermilk Lemon Cake

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This was also served at the Younique Dinner and Training held at the Sparrow House. It’s always a hit and we have been serving it in our family for decades. Top with any fresh berries – we used raspberries this time around.

1 C. Butter, softened, cream in mixer
2 C. Sugar
2 Large Eggs
3 C. Cake Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Buttermilk
2 T. Lemon Rind, grated
2 T. Lemon Juice

Preheat oven to 325 degrees. Spray 12 cup bundt pan. Slowly add sugar to creamed butter; beat till light and fluffy. Add eggs, one at a time; add dry ingredients alternately with buttermilk. Beat after each addition. Add lemon rind and juice. Pour batter into prepared pan (greased & floured). Bake for 64-75 minuted – till toothpick comes out clean. Cool on rack for 10 min. Turn cake out onto rack and spread as much Lemon Icing as it can absorb, about 1/2 of the recipe. Cook cake completely then frost with remaining frosting.

LEMON ICING:

1/4 C. Butter, softened
2 C. Powdered Sugar, sifted
1 1/2 T. Lemon Rind, grated
1/4 C. Lemon Juice, fresh

Mix butter and sugar thoroughly. Add juice and rind 1 T. At a time until desired consistency is reached. If you use all of the lemon juice the icing will be thin and difficult to spread evenly. It makes more of a glaze that way – which works too.

Slice to serve and top with favorite fresh berries.