Lemon buttermilk cake

Yield: 10 Servings

Measure Ingredient
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1¼ C unbleached all-purpose flour ¼ ts salt ¼ ts baking powder ¼ ts baking soda 5 T soft unsalted butter 10 T granulated sugar 1 x grated rind of 1 lemon 1 x large egg ½ C buttermilk Method: Preheat oven to 350.

Grease an 8x8x2 pan. Sift, stir, or wisk together the flour, salt, baking powder, and baking soda; set aside. In a large bowl, beat together until well blended the butter, sugar and rind. Add the egg and beat well. Add the dry ingredients and the buttermilk to other ingredients and blend well.

Spoon and scrape the batter into the prepared pan. Spread evenly with a spatula. Bake at 350 for 30-35 minutes or until the cake springs back when lightly touched in the center. Cool in the pan elevated on a wire rack.

Frost the slightly warm cake with Soft Lemon Frosting (recipe follows).

Serve warm or cold. 9 servings. SOFT LEMON FROSTING 1 C confectioners' sugar 1 T soft unsalted butter 2 T fresh lemon juice Beat all ingredients until creamy. Spread over the entire surface of the warm cake. Makes about ½ C 05/03/92 3:54 PM

FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 05/02 6:46 PM TO: DOROTHY JONES (HNBJ98A) FROM: JOYCE BRUNNER (VGFN56B) SUBJECT: RR:POPPYSEED CAKE This recipe comes from the back of a Baker poppyseed From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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