Source: Paula Beattie, Nov 22, 2008. Original recipe by Diane Welty.
Makes 12 servings.
Preparation time: 1 hour
Tips: Use leftover frosting to complement other items.
Ingredients
Preparation
CAKE:
1 cup unsalted butter or margarine
2 cup sugar
3 eggs
3 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk (low fat, ok)
2 tablespoons lemon zest, tightly packed
2 tablespoons fresh lemon juice
CAKE:
1) Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each one.
2) Sift dry ingredients together.
3) Stir in alternately with the buttermilk, beginning and ending with the dry ingredients.
4) Add zest and lemon juice.
5) Pour batter into a tube pan which has been greased with a solid shortening.
6) Bake 1 hour and five minutes or 1 hour and 10 minutes at 325 degrees F. Test with a straw to make sure it comes clean.
FROSTING: proportions make a lot of frosting!!!! Great on gingerbread or other bake goods. Reduce recipe if you have no other uses at this time.
Blend butter and sugar thoroughly. Then add the rest of the stuff . Glaze cake while cake is still hot.
NOTES : Cake is very moist and tender, frosting lemony and very sweet. It disappears fast!
I celebrated my 56th birthday enjoying this cake, compliment of my friend Paula Beattie, Oriental, NC.
FROSTING:
1 lb. confectioners sugar (3 3/4 cups)
1/2 cup unsalted butter
3 tablespoons lemon zest
1/2 cup lemon juice
Lemon Cake - Paula’s
