This was published in the Washington Post in March, 1992, and is another standby for buffets and potlucks. Very refreshing!
2 cups Sugar
2 tablespoons grated Lemon Peel
3 cups sifted All-purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Unsalted Butter -- softened
1/2 cup Shortening
4 Extra-Large Eggs
2 teaspoons Lemon Extract
1 cup Buttermilk
3 cups Confectioner's Sugar
4 tablespoons Unsalted Butter -- softened
1/4 cup plus 2 teaspoons Lemon Juice
1/4 teaspoon Lemon Extract
Preheat oven to 350 degrees; butter 13x9x2 baking pan. In a small bowl, combine sugar and lemon peel; set aside. In a sifter, combine sifted flour, baking soda and salt; sift into a medium bowl and set aside. In a large mixing bowl, cream butter and shortening with an electric mixer on medium speed 5 minutes; add lemon-sugar mixture in three additions, beating 2-3 minutes after each addition. Beat in eggs, one at a time, beating well after each addition. Beat in lemon extract. On low speed, alternately add the flour mixture with buttermilk, beginning and ending with flour mixcture. Scrape down sides of bowl; pour and scrape batter into prepared pan. Bake 30-35 minutes or until cake tests done; cool in the pan 5 minutes. Spoon glaze (below) over warm cake, spreading evenly; cool completely.
LEMON GLAZE: Combine all ingredients in a medium bowl; beat on low speed until well-combined, scraping down sides of bowl, about 3-4 minutes or until smooth.
To serve, cut cake into squares and serve directly from the pan.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved