(Moist, easy & delicious)
2 sticks of UNSALTED butter, room temp
2 c. sugar
2 & 1/2 c. all purpose flour (I use White Lily)
2 t. BP
4 large fresh eggs, room temp
1/3 c. fresh lemon juice
2 t. vanilla
3 egg yolks, room temp
1/2 c. buttermilk, at room temp
1 T. grated lemon peel/zest
1/2 c. water
1/2 c. sugar
1 T. strained lemon juice
1 t. vanilla
Preheat your oven to 325 (slow oven)
Grease & flour your tube pan (you can use butter or butter flavored Crisco)
Using your paddle in your mixer, combine the butter, sugar, flour and BP.
Beat on low speed for about 3 minutes.
Combine the remaining ingredients in a large measuring cup or container and then add to the batter in 3 additions, beating 1 minute between additions.
Pour the batter into your pan and bake untill golden and done, about an hour. Do a test, and do not overbake.
Cool cake in the pan on a rack.
Mix the 1/2 cup water and the sugar and bring to a boil in a saucepan.
Take from the heat and add the lemon juice and vanilla. Mix well.
Remove the cake from the pan and brus all over with the glaze. Allow to cool.
Forgot to mention that when the cake has completely cooled, wrap in a clean white cotton T towel and then in plastic wrap and place cake in frig over night. Makes a much better cake.