Today's recipe is an old Southern favorite. I found it in Frances Maynes "Under The Tuscan Sun". She included it in her recipe chapter. It was the only recipe in her book that was not Italian. Ms. Maynes is a native of Georgia, and she adapted it from her family's collection of recipes. I have made this cake many times, and it is wonderful!
Southern Lemon Cake
1 cup sweet butter
2 cups sugar
3 eggs
3 cups flour
1 tsp baking poweder
1/4 tsp salt
1 cup buttermilk
3 TBSP lemon juice
zest of one lemon
1/4 cup butter, softened
1 & 1/2 cup powdered sugar
3 TBSP lemon juice (again)
1. Cream together 1 cup butter and sugar, beat in 3 eggs, one at a time, the mixture should
be light.
2. Mix together flour, baking powder, salt.
3. Add dry mix to butter/sugar mixture, alternating with butter milk. Begin and end with
flour mixture.
4. Add lemon juice and lemon zest.
5. Bake in a greased and floured tube pan at 300 degrees for 50 minutes. Test doneness with
toothpick.
6. Glaze with mixture of softed bugger, powdered sugar and lemon juice. Decorate with tiny
curls of lemon rind. (I have also used thinly sliced lemon, cut on one side and twisted, to
garnish)
1 comment:
Sounds delish!
Post a Comment