Recipe - Lemon Buttermilk Cake

The Wooden Spoon Dessert Boo

1 One fourth C unbleached allpurpose flour One fourth teaspoon salt One fourth teaspoon baking powder 1/4
teaspoon baking soda 5 T soft unsalted butter 10 T granulated sugar 1 x grated
rind of 1 lemon 1 x large egg One half C buttermilk Method: Preheat oven to 350.
Grease an 8x8x2 pan. Sift, stir, or wisk together the flour, salt, baking
powder, and baking soda; set aside. In a large bowl, beat together until
well blended the butter, sugar and rind. Add the egg and beat well. Add the
dry ingredients and the buttermilk to other ingredients and blend well.
Spoon and scrape the batter into the prepared pan. Spread evenly with a
spatula. Bake at 350 for 3035 minutes or until the cake springs back when
lightly touched in the center. Cool in the pan elevated on a wire rack.
Frost the slightly warm cake with Soft Lemon Frosting (recipe follows).
Serve warm or cold. 9 servings.
SOFT LEMON FROSTING 1 C confectioners' sugar 1 T soft unsalted butter 2 T
fresh lemon juice Beat all ingredients until creamy. Spread over the entire
surface of the warm cake. Makes about One half C
05/03/92 3:54 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 05/02 6:46 PM TO:
DOROTHY JONES (HNBJ98A) FROM: JOYCE BRUNNER (VGFN56B) SUBJECT:
RR:POPPYSEED CAKE This recipe comes from the back of a Baker poppyseed

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini