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Lemon-Buttermilk Pound Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish Quick bread, Fritters 1 Servings

INGREDIENTS

3 Sticks butter or margarine
2 1/2 c Sugar
3 1/2 c Plain flour
1/2 ts Soda
1/2 ts Salt
4 Eggs
1 c Buttermilk
1 ts Lemon extract
1 1/2 tb Milk
1 tb Butter
1 c Confectioners sugar
1 1/2 tb Lemon juice
1/2 ts Grated lemon rind

INSTRUCTIONS

LEMON GLAZE
Cream butter and sugar. Sift together dry ingredients; add eggs, flour
mixture and buttermilk, alternately, beating well after each addition. Add
lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.
GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon
juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<lss@coconet.com> on Jan 4, 1998

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