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

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