Categories: cake, dessert, lemon, not tried

Ingredients

• 3 lemons (2 Tblspn. grated peel, 3 Tblspn. juice)
• 3 c. flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 2 c. sugar
• 1 c. butter
• 4 large eggs
• 1 tsp. vanilla
• 1 c. buttermilk

Directions

1. Preheat oven to 325 degrees. Grease & flour bundt pan.

2. Grate 2 Tbsp. lemon peel and squeeze 3 Tbsp. juice.

3. Mix flour, salt, and baking soda.

4. In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.

5. On low, beat in eggs, one at a time, and vanilla.

6. Beat in flour mixture, alternating with buttermilk.

7. Fold in lemon peel and juice.

8. Spoon into prepared bundt pan.

9. Bake 60-70 minutes.

10. Cool in pan for 15 minutes, then invert onto rack.

11. In bowl, with mixer on low speed, blend 2 cups powdered sugar, 1/2 c. butter, and 4 ounces cream cheese. Beat in 2 Tbsp. fresh lemon juice and 1/2 tsp. vanilla. On high, beat until fluffy. Spread over cake.

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