Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
- 1-1/2 cups sugar
- 1/2 cup butter, softened
- 3 eggs
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons grated lemon peel
- 2 tablespoons lemon juice
- Lemon Glaze
- 1-1/2 cups powdered sugar
- 1/4 cup butter, melted
- enough fresh lemon juice to make glaze spreadable
- lemon zest to taste, optional
Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.
Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well.
Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook !! And trust your nose ie. when you can smell it, it's done !!
Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.