Glazed Lemon Cake

1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed tablespoons grated lemon zest
2 tablespoons fresh lemon juice

Lemon Icing (recipe follows)

Preheat oven to 325 Degrees F. Grease a 10-inch tube pan.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time,
blending well after each addition.

Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients.
Add lemon zest and juice.

Pour batter into prepared tube pan. Set on the middle rack of the oven and bake
for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.

Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and
spread on icing at once, while cake is still hot.

8 to 10 portions

Lemon Icing

1 pound confectioners' sugar
8 tablespoons (1 stick) sweet butter, softened
3 tightly packed tablespoons grated lemon zest
1/2 cup fresh lemon juice

Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake.

Recipe from "The Silver Palate Cookbook," Julee Rosso & Sheila Lukins