This is an adaptation of a childhood recipe. I’d love to take full credit but it’s not possible. My mom would make the great Maida Heatter’s recipes before she began a career of dabbling in great baking books herself. You will need a tube pan with a 10-cup capacity (that is generally 9 inches in diameter); it can be a pan with a design or a 9 x 3 1/2–inch tube pan without a design. If you use a pan with a design, butter it (even if it is nonstick) and then dust it all over with sugar. If you use the plain 9 x 3 1/2–inch tube pan, butter it, line the bottom with parchment paper cut to fit, butter the paper, and dust all over with sugar. With either pan, tap to shake out excess over a piece of paper. Set aside.
2-2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 sticks unsalted butter, at room temperature, plus extra for greasing pan
2 cups sugar, plus extra for dusting pan
3 large eggs
1 cup buttermilk
3 tablespoons lemon juice
1/2 cup fresh lemon juice
1/3 cup sugar
Makes: 1 cake, 10-12 servings
1.Get ready: Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°F. Butter the bottom and sides of the pan with butter. Dust the interior with sugar, shaking off excess.
2.Make the batter: In a medium bowl, combine the flour, salt and.baking soda. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar and beat until fluffy and lighter in color, 5-8 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. On low speed, add the sifted dry ingredients in three additions and the buttermilk in two, beginning and ending with the dry. Scrape the bowl with a rubber spatula, and beat only until smooth. Do not overmix. Remove the bowl from the mixer and stir in the lemon rind and juice.
3.Bake: Transfer the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 1 hour – 1 hour & 15 minutes or until a cake tester inserted into the middle emerges clean. The cake will be golden brown and will slightly pull away from the sides of the pan. Remove the cake from the oven and let it stand in the pan for 5 minutes.
4.Make the glaze and finish: In a small bowl, mix the lemon juice and sugar until smooth. Unmold the cake onto a cooling rack. If you have used a paper lining, peel it off now. With a pastry brush, generously (and gently) brush the glaze over the cake.
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