Ingredients
Cake Ingredients:
- 1 cup 2 sticks butter, softened
- 2 cups sugar
- 3 eggs
- 3 cups Bluebird Grain Farms Einkorn Flour (our Pasayten Hard White Flour also works well if you prefer a denser cake)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tightly packed tbsp grated lemon zest
- 2 tbsp fresh lemon juice
Lemon Icing:
- 1 pound powdered sugar (3 or 4 cups)
- 1/2 cup 1 stick butter, softened
- 3 tightly packed tbsp grated lemon zest
- 1/2 cup fresh lemon juice
Methods
Cake Instructions:
- Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
- Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
- Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
- Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
- Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
Icing Instructions:
- Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.
