|
Title: Lemon-Buttermilk Pound Cake Categories: Quick bread, Fritters Yield: 1 Servings 3 Sticks butter or margarine 2 1/2 c Sugar 3 1/2 c Plain flour 1/2 ts Soda 1/2 ts Salt 4 Eggs 1 c Buttermilk 1 ts Lemon extract --------------------------------LEMON GLAZE-------------------------------- 1 1/2 tb Milk 1 tb Butter 1 c Confectioners sugar 1 1/2 tb Lemon juice 1/2 ts Grated lemon rind 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 |