Recipe by Oxmoor House January 2001


Recipe Summary test

18 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

276 calories; fat 9.3g; saturated fat 5.2g; protein 4.2g; carbohydrates 44.7g; cholesterol 70mg; iron 1.2mg; sodium 152mg; calories from fat 30%; fiber 0.6g; calcium 29mg.