lemon cake, originally uploaded by Lizi Beth.

I made this lemon cake on Saturday, and this is all that is left. It’s so yummy that we ate most of it in three days. The cake has the texture of a pound cake but has just enough tartness from the lemon juice in it to make it light and refreshing. It goes really well with morning coffee!

I found the recipe in Under The Tuscan Sun and simplified it a bit as I wrote it down, but this is the basic gist.

Cream together:
1 C butter
2 C sugar

Beat in:

3 eggs, one at a time. The mixture should be light and fluffy.

Combine:
3 C flour

1 tsp baking powder

1/4 tsp salt

Mix:

1 C buttermilk or cream into butter mixture alternately with the flour mixture.

Add:

3 Tbs lemon juice and

zest of 1 lemon

Pour into a greased tube pan (I used my springform pan with the tube insert) and bake for 50 minutes. Now, the recipe said to bake the cake in a 300 degree oven, but I found that the cake was still very runny after 70 minutes and at that point turned the oven up to 350. Next time I think I’ll try baking it for 45 minutes at 350 and then check it, adding more time if needed.

After the cake has cooled and has been removed from the pan, glaze it with this icing:

1/4 C butter

1 1/2 C powdered sugar

3 Tbs lemon juice