Ingredients:
1 cup unsalted butter, softened
½ teaspoon salt
2 cups of sugar
1 cup buttermilk
3 eggs, room temperature
3 tablespoons of fresh lemon juice
3 cups of all-purpose flour, sifted
2 tablespoons lemon zest
½ teaspoon baking soda
Method:
Preheat oven to 325 F.
Grease and flour a 10-inch tube pan.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, on at a time.
Sift together flour, baking soda, and salt.
Stir this dry mixture into egg mixture, alternating with buttermilk.
Begin and end with dry ingredients.
Add lemon juice and zest.
Pour batter into tube pan.
Bake for 1 hour and 5 minutes or until cake tester inserted into the middle comes out clean.
Cool in a pan for at least 15 minutes.
-eat&enjoy-
*guest post by The Book On The Hill
Recipe from Victorian Recipes
Picture Victorianized by Charlotte - Original from BBC GoodFood
