Yield: 16 servings
Measure | Ingredient |
---|---|
1 cup | Margarine |
2 cups | Sugar |
4 \N | Eggs |
1 cup | Buttermilk |
½ teaspoon | Baking soda |
1 cup | Powdered sugar |
¼ cup | Butter |
3 cups | All purpose flour |
¼ teaspoon | Salt |
2 tablespoons | Vanilla extract |
2 tablespoons | Lemon extract |
1 teaspoon | Almond extract |
¼ cup | Lemon juice |
CAKE
LEMON GLAZE
******Cake:*********** Cream margarine and sugar together until light and fluffy. Add eggs one at a time beating well after each addition. Mix together the baking soda and buttermilk. Combine flour and salt and add to creamed mixture 1 cup at a time alternating with the buttermilk. Beat well after each addition. Stir in the flavorings and bake for 1 hour and 15 minutes at 350{F in a 10 inch Bundt pan. Cool 10 minutes and remove from pan.
******Lemon glaze:******** Mix all ingredients in a small bowl and pour over the cake allowing to drip over the edges.