Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1 tablespoon lemon zest (freshly grated)
  • 1 tablespoon lemon juice
  • 1 1/4 cups powdered sugar
  • 2 teaspoon lemon juice
  • 1-2 tablespoons milk

Instruction

  • Heat oven to 325°F. Grease and flour a bundt pan; set aside
  • In a large bowl, combine sugar and butter at medium speed, be sure to scrape the bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
  • In a medium bowl mix together the flour, baking powder, baking soda, and salt.
  • On low speed alternately add the flour mixture and the buttermilk and scrape the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Continue beating until well mixed.
  • Spoon batter into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
  • Stir together powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl. Drizzle over the cooled cake.