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Glazed Lemon Cake

Ingredients: 4793/5000 Cup(s) butter; softened 16 105/152 Ounce(s) sugar 3 eggs 3 Cup(s) flour; sifted 869/10000 Ounce(s) baking soda 869/10000 Ounce(s) salt 1 Cup(s) buttermilk 2 Tablespoon(s) lemon zest; tightly packed 2 Tablespoon(s) lemon juice 1 icing 16 Ounce(s) powdered sugar 3 Tablespoon(s) lemon zest; packed Directions: Preheat oven to 325F . Grease 10 inch tube pan. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift together flour, baking soda and salt. Stir in dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon juice and zest. Pour batter into prepared tube pan. Set on middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and toothpick comes out clean. Cool cake in the pan, on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Icing: Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake. Contributor: epicurious.com?
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