Southern Lemon Buttermilk Cake
Miz Helen's Kitchen
Ingredients
For The Cake
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
4 eggs
1 cup buttermilk
2 tablespoons fresh lemon juice
zest of 1 lemon
For The Glaze
2-1/2 cups powdered sugar, sifted
5 tablespoons lemon juice
5 tablespoons orange juice
1/2 teaspoon salt
For The Berries
1 pint of fresh strawberries
1 cup powdered sugar, sifted
5 tablespoons lemon juice
5 tablespoons orange juice
Directions
Sift together the flour, salt, soda, and baking powder then set aside.
In an electric mixer, mix the sugar, oil, eggs, buttermilk and lemon juice on low speed until completely blended.
A little at a time add the flour mixture and when you have added it all, then mix on medium speed for 4 minutes.
Fold in the lemon zest.
Pour the batter into a greased and floured tube pan.
Bake at 325 degrees for 50 to 60 minutes, until the cake test done from the center.
The Glaze
In a small mixing bowl whisk together the powdered sugar, salt and juice. Whisk until completely smooth. Set aside.
Remove the cake from the oven on to a rack. Loosen the edges with a knife.
Pour the glaze over the hot cake.
Return the cake to the oven for 2 minutes.
Remove the cake to a cooling rack and let set until completely cool to the touch.
Turn the cake out of the pan and serve plain or with a Berry Glaze.
The Berry Glaze
Clean, hull and slice the strawberries.
In a medium bowl whisk together the powdered sugar and juice.
Add the strawberries and stir to cover the berries.
Cover and let set at room temperature until ready to serve.
Garnish the cake with the Berry Glaze before serving.
Enjoy!