Lemon Pound Cake and Icing

This recipe is from Alex's friend Erica's mother. We had it first at the graduation luncheon Alexandra and her friends had at the Rock; then Alexandra made a cake for us to take to Maine. Yum!!!!!!!!

NOTE: When Alex asked Christopher to take the cake out of pan for her, he did so by banging the pan upside down on the cutting board. This resulted in the cake breaking into several pieces. The preferred technique is to slide a knife around circumferences of outer pan and inner tube, remove cake from side pan and then slide knife between bottom surface of pan and cake thus completely releasing hopefully whole cake from second part of pan.

Assemble:

½ lb (2 sticks) sweet butter, softened
2 c sugar
3 eggs
3 c flour
½ t baking soda
½ t salt
1 c buttermilk
2 T lemon zest
2 T lemon juice

1) Preheat oven to 325 degrees F and grease tube pan
2) Cream butter and sugar until fluffy
3) Beat in eggs
4) Stir dry ingredients together, add to egg mixture alternating with buttermilk
5) Add lemon zest and juice
6) Bake one hour 5 minutes
7) Cool (remove from pan - see notes above) and frost

LEMON ICING

1 lb powdered sugar
1 stick butter, softened
3 T lemon zest
½ C lemon juice

1) Cream butter and sugar
2) Mix in lemon zest and juice

May 2017: Wow! This is a record. This cake when frosted contains 3/4 of a pound of butter. 

Reviewed 5/11/17