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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This was a favorite of my late Dad's; made it for him many times. This recipe came from the Centerville, Tx. PTA cookbook, circa 1966, if I remember correctly. It's about the only lemon cake I like, as the tartness isn't there - only the light lemon flavor of the extract. Read more . Enjoy! Ingredients:
3 cups flour |
3 cups sugar |
1/2 tsp. soda |
1/2 tsp. salt |
1 cup butter |
1 cup buttermilk |
5 eggs |
1 tsp. lemon extract |
glaze |
1/4 cup butter |
1/2 cup milk |
1 lb. powdered sugar |
1 tsp. lemon extract |
Directions:
1. Cream butter and sugar, add eggs, mixing well.
2. Add dry ingredients alternately with buttermilk.
3. Then add the lemon extract.
4. Bake in a greased, floured tube pan at 325 degrees for approximately 90 min. Cool.
5. GLAZE:
6. Warm the butter and milk together.
7. Add powdered sugar gradually, then add the extract.
8. Spoon over cool cake.
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