Silver Palate Lemon Cake

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* Exported from MasterCook *

 

Silver Palate Lemon Cake

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Cake --

1/2 pound 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 Tablespoons Grated Lemon Zest -- tightly packed

2 tablespoons fresh lemon juice

-- Lemon Icing --

1 pound confectioners' sugar

8 tablespoons sweet butter -- softened

3 Tablespoons Grated Lemon Zest -- tightly packed

1/2 cup fresh lemon juice

 

Preheat oven to 325. 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.

 

Lemon Icing:

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

cake.

 

 

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Per Serving (excluding unknown items): 1882 Calories; 15g Fat (7.1% calories

from fat); 25g Protein; 426g Carbohydrate; 1g Dietary Fiber; 570mg Cholesterol;

2124mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Fruit; 1 Non-Fat Milk; 1 1/2 Fat;

27 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0