The Silver Palate’s Glazed Lemon Cake


I decorated the cake with lemon drops
and fresh mint leaves.
It's been a long time since I've made this cake but I revived the recipe for a summer birthday celebration. This oldie but goodie recipe comes from The Silver Palate Cook Book.



Glazed Lemon Cake     Makes one 10” tube pan cake / 8 to 10 portions
½ lb. sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tightly packed tablespoons grated lemon zest
2 tablespoons lemon juice
Lemon Icing (recipe follows)
  1. Preheat oven to 325°. Grease a 10-inch tube pan
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time, blending well each time.
  4. Sift together flour, baking soda and salt.
    This mesh bottomed pan fits over the top of a mixing bowl and the flour is pushed through for quick and easy sifting!
  5. Stir flour mixture into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. (I added flour, buttermilk, another batch of flour and buttermilk and ended with flour.)
  6. Add lemon zest and juice. (The batter is thick.)
  7. Pour the cake batter into prepared tube pan.  
  8. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.
  9. Cool the cake in the pan for ten minutes, set on a rack, for 10 minutes.
  10. Carefully invert to remove cake from pan.
  11. Spread on icing at once, wile cake is still hot.Put any extra in the hole in the center.
Lemon Icing
1 lb. (3 ¾ cups) confectioner's (powdered) sugar (I sifted the sugar.)
1 stick (8 tablespoons) sweet butter, softened
3 tightly packed tablespoons grated lemon zest
½ cup fresh lemon juice
  1. Cream sugar and butter thoroughly.
  2. Mix in the lemon zest and juice.
Recipe without photos . . .
Glazed Lemon Cake     Makes one 10” tube pan cake / 8 to 10 portions
½ lb. sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tightly packed tablespoons grated lemon zest 
2 tablespoons lemon juice 
Lemon Icing (recipe follows)
  1. Preheat oven to 325°. Grease a 10-inch tube pan
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time, blending well each time.
  4. Sift together flour, baking soda and salt.
  5. Stir flour mixture into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. (I added flour, buttermilk, another batch of flour and buttermilk and ended with flour.)
  6. Add lemon zest and juice. (The batter is thick.)
  7. Pour the cake batter into prepared tube pan.  
  8. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean.
  9. Cool the cake in the pan for ten minutes, set on a rack, for 10 minutes.
  10. Carefully invert to remove cake from pan.
  11. Spread on icing at once, wile cake is still hot. Put any extra in the hole in the center.
Lemon Icing
1 lb. (3 ¾ cups) confectioner's (powdered) sugar (I sifted the sugar.)
1 stick (8 tablespoons) sweet butter, softened
3 tightly packed tablespoons grated lemon zest
½ cup fresh lemon juice
  1. Cream sugar and butter thoroughly.
  2. Mix in the lemon zest and juice.

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