Recipe - Lemon-Buttermilk Pound Cake

3 Sticks butter or margarine
2 One half cup Sugar
3 One half cup Plain flour
One half teaspoon Soda
One half teaspoon Salt
4 Eggs
1 cup Buttermilk
1 teaspoon Lemon extract

LEMON GLAZE
1 One half tablespoon Milk
1 tablespoon Butter
1 cup Confectioners sugar
1 One half tablespoon Lemon juice
One half teaspoon Grated lemon rind

Cream butter and sugar. Sift together dry ingredients; add eggs, flour
mixture and buttermilk, alternately, beating well after each addition. Add
lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.

GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon
juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISHFOOD digest Volume 98 #005 by Linda Shapiro
lss@coconet.com on Jan 4, 1998