Lemon-buttermilk pound cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sticks butter or margarine | |
| 2½ | cup | Sugar |
| 3½ | cup | Plain flour |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| 4 | Eggs | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Lemon extract |
| 1½ | tablespoon | Milk |
| 1 | tablespoon | Butter |
| 1 | cup | Confectioners sugar |
| 1½ | tablespoon | Lemon juice |
| ½ | teaspoon | Grated lemon rind |
Directions
LEMON GLAZE
Cream butter and sugar. Sift together dry ingredients; add eggs, flour mixture and buttermilk, alternately, beating well after each addition. Add lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.
GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro <lss@...> on Jan 4, 1998