Recipe from a Farmer’s Table – Heavenly Lemon Cake


This is delish, my absolute favorite!

Preheat your oven to 325*.  Heavily spray your bundt or loaf pans with cooking spray or spread with butter.

Cream together:
1 C. butter, softened
2 C. sugar

Beat in:
3 eggs, one at a time

The mixture should be light.

In a separate bowl, mix together:
3 C. flour
1 tsp. baking powder
1/4 tsp. salt

Incorporate the dry ingredients into the butter mixture, alternating with 1 C. buttermilk*.  Begin and end with the flour mixture.

3-5 Tbsp. lemon juice  (if using more, hold back a little milk)
Grated zest of 1-2 lemons  (more = lemony flavor)

Pour into your pan, and bake 40-50 minutes, or until a toothpick comes out clean.  Let it cool in the pan, then turn the cake out onto a rack to cool completely.  Glaze when cool (below).

*Sometimes I use either sour cream or plain milk instead of the buttermilk.  Each gives an entirely different flavor to the cake.


1/4 C. soft butter
1-1/2 C. powdered sugar
3 Tbsp. lemon juice

Drizzle this over the cooled cake.  Sprinkle a little zested lemon curls onto the top for decoration.  Store in a sealed container.  Enjoy!

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