Lemon Buttermilk Cake #2
The only cake that ever failed from Maida Heatter's many collections was this
Buttermilk Lemon Cake. I wrote her a letter about the failure, and she
gratiously sent me an amended recipe. The cake is really a marvelous success
with her changes. I recommend it for a special dairy meal.
Source: Personal communication from Maida Heatter, 1979.
Preheat oven to 350° F. Prepare glaze.
Butter a 9x3 inch tube pan, line with paper, butter paper,
dust with bread crumbs.
- finely grated rind of 2 or 3 large lemons
- 2 T. lemon juice
- 3 cups sifted all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks sweet butter
- 2 cups granulated sugar
- 3 eggs, large or extra-large
- 1 cup buttermilk
Mix the lemon rind and juice. Set aside.
Sift flour, soda, and salt, and set aside.
In a large bowl of an electric mixer, cream the butter and sugar.
Add eggs, one at a time, beating well after each addition. On low
speed, alternately add dry ingredients in 3 additions and buttermilk
in 2 additions, scraping bowl with spatula, beating only until smooth.
Remove from mixer, and stir in the lemon mixture. Turn into pan,
rotate the pan briskly in opposite directions to level top.
Bake 75 minutes until cake tester comes clean. Let cake stand in pan
for 5 minutes, invert on rack, and remove paper.
Put rack over foil to catch excess glaze. Brush glaze on all sides and top of
Mix 1/3 cup lemon juice and 1/4 cup granulated sugar.
Serves 12 generous portions.