1 tablespoon plus 1 teaspoon grated lemon rind, divided
1/4 cup plus 2 tablespoons fresh lemon juice, divided
3/4 cup sifted powdered sugar
How to Make It
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray. Dust with 1 tablespoon flour.
Beat butter at medium speed of a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until blended.
Combine baking soda and buttermilk; set aside.
Combine 3 cups flour, salt, and 1 tablespoon lemon rind; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in 1/4 cup lemon juice.
Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack.
Poke holes in top of cake, using a wooden pick. Combine powdered sugar, 1 teaspoon lemon rind, and 2 tablespoons lemon juice. Beat at medium speed of a mixer until smooth. Drizzle glaze over warm cake. Let cool completely on a wire rack.
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