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
::grabs the cake:: Excuse me while I run off with this and hold it hostage until the end of the meeting today.
ReplyDeleteNerves you understand! ::runs away with the cake::
~Noni
Now I'm reallyyyyy hungry!:Q________________
ReplyDeleteI aim to try this cake also. Sounds nice for the Summer.
ReplyDeleteI love lemon. sigh.
ReplyDeleteThis sounds wonderful, I love me some lemon cake!
ReplyDeleteYum! Sounds so good.
ReplyDeletemmm...Lemon cake is yum
ReplyDeleteI'd love to eat this! :D
ReplyDelete(and we wonder why we're always hungry) :D
ReplyDeleteLemon is one of my favorites - this treat would be perfect for summer weekends!
Thanks for the recipe, V
Lemon cake! It's one of my favorites, though I'm usually lazy and use a box recipe.
ReplyDeleteLemon cake
ReplyDeleteLemon cake
Please, for your sake
Run away
As fast as you may
Or I'll eat you and end your day